Easy Broccoli Salad (Vegan + Oil-Free) Recipe
A fresh and vibrant vegan broccoli salad made with crunchy vegetables, sweet raisins, and a creamy oil-free dressing featuring soaked cashews, apple cider vinegar, maple syrup, and almond milk. This easy, no-cook salad comes together quickly and is perfect for a healthy snack or side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if boiling cashews)
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Salad
- 4 cups broccoli (chopped into small florets)
- 1/3 cup red onion (chopped)
- ½ cup red cabbage (chopped)
- ¼ cup raisins
- ½ Gala apple (chopped)
Dressing
- 1 ½ cups cashews (soaked or boiled*)
- 3 tablespoons apple cider vinegar
- 4 ½ tablespoons maple syrup
- ½ cup + 1 tablespoon unsweetened almond milk
- 1 ½ teaspoons garlic powder
Instructions
- Prepare Broccoli: Start by chopping and washing your broccoli. Cut the broccoli into fairly small florets and add them to a large mixing bowl.
- Add Salad Ingredients: Prepare and chop all other salad ingredients—red onion, red cabbage, raisins, and Gala apple—and add them to the bowl with the broccoli.
- Prepare Cashews: If your cashews are soaked, drain them and add to a food processor. If they aren’t soaked, you can boil them on the stovetop to soften them faster (see notes for boiling method).
- Make Dressing: Add apple cider vinegar, maple syrup, unsweetened almond milk, and garlic powder to the cashews in the food processor and blend until the dressing is smooth and creamy.
- Combine Salad and Dressing: Pour the cashew dressing over the salad ingredients and mix thoroughly to ensure everything is evenly coated.
- Chill: Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld and the dressing to thicken a bit.
Notes
- Soak cashews in water for at least 2 hours or overnight for a smoother dressing.
- To boil cashews quickly, add cashews to boiling water and simmer for 10-15 minutes, then drain before using.
- This salad is best served chilled but can be stored in the fridge for up to 2 days.
- Feel free to substitute almonds or sunflower seeds if allergic to cashews.
- For added texture, sprinkle some chopped nuts or seeds on top before serving.
Keywords: broccoli salad, vegan salad, oil-free dressing, cashew dressing, healthy salad, no-cook salad, easy salad recipe
Find it online: https://reemcook.com/easy-broccoli-salad-vegan-oil-free-recipe/
