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Really Good Vegan Broccoli Salad Recipe

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★★★★★

4.9 from 65 reviews

This Really Good Vegan Broccoli Salad is a vibrant and crunchy dish packed with finely chopped broccoli, thinly sliced fennel, fresh parsley, toasted panko breadcrumbs, and roasted nuts. Tossed in a zesty, slightly sweet and spicy homemade dressing made with fresno peppers, golden raisins, maple syrup, lemon, and Dijon mustard, this salad is perfect as a refreshing side or light meal. It’s easy to prepare, with a balance of textures and flavors that make it a crowd-pleaser, especially for those following a vegan diet.

Ingredients

Scale

Salad

  • 1 large head of broccoli (1½ pounds or 680g)
  • 1 medium fennel bulb, very thinly sliced (optional)
  • 1 large handful flat-leaf parsley, chopped
  • 1 tablespoon extra virgin olive oil (for toasting panko)
  • ½ cup (40g) panko breadcrumbs (use gluten-free substitute if needed)
  • ½ cup (70g) roasted almonds or pistachios, chopped (nut-free substitute possible)

Dressing

  • 1 to 2 fresno peppers, thinly sliced (2 for good heat)
  • 3 tablespoons golden raisins (or brown/Thompson raisins), chopped
  • 3 tablespoons maple syrup or agave nectar
  • 1 medium shallot, diced
  • 2 garlic cloves, minced or grated
  • 1 medium lemon, zested + 2 to 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon red pepper flakes (optional)
  • ¼ teaspoon kosher salt, plus more to taste
  • Freshly cracked black pepper
  • ¼ cup (56g) extra virgin olive oil

Instructions

  1. Make the dressing: In a small saucepan or non-stick skillet, combine the sliced fresno peppers, chopped raisins, and maple syrup. Bring to a simmer and let it cook for 5 minutes, stirring occasionally as the mixture froths and bubbles. Add the diced shallots and continue simmering for 3 more minutes. Transfer this mixture to a glass jar and let it cool slightly. Stir in minced garlic, lemon zest, 2 tablespoons lemon juice, Dijon mustard, red pepper flakes, ¼ teaspoon kosher salt, freshly cracked black pepper, and olive oil. Shake well to combine. Adjust seasoning by adding more salt, pepper, or an extra tablespoon of lemon juice if desired. The dressing should be thick and flavorful.
  2. Prep the broccoli: Peel the tough outer layer from the broccoli stalks using a vegetable peeler and roughly chop the stalks. In a food processor, pulse the stalks in short bursts until finely chopped, then transfer to a bowl. Next, pulse the broccoli florets in short bursts 8 to 10 times until finely chopped but not riced. Remove any large pieces and chop by hand or re-pulse separately.
  3. Prep the fennel: Remove stalks from the fennel bulb and discard or save for stock. Reserve fronds for garnish. Remove any tough outer layers, then slice the bulb in half lengthwise. Using a mandoline or sharp knife, slice the fennel very thinly crosswise.
  4. Toast the panko: Heat 1 tablespoon of olive oil in a small skillet over medium heat for about 1 minute. Add the panko breadcrumbs and season with salt and pepper. Stir frequently as the panko turns golden brown, about 3 to 5 minutes. Remove from heat once toasted.
  5. Assemble the salad: In a large serving bowl, combine the chopped broccoli, thinly sliced fennel, and chopped parsley. Pour in some of the dressing and toss to coat. Add more dressing as desired and toss again. Season with salt and pepper to taste. Finally, add the toasted panko breadcrumbs and chopped nuts, tossing gently to combine. Serve immediately for best texture. For leftovers, store salad without panko and nuts; add them right before serving.

Notes

  • Fennel is optional but adds a nice mild anise flavor and crunchy texture.
  • For a gluten-free version, substitute panko with gluten-free breadcrumbs or crushed gluten-free crackers.
  • If nut allergies are a concern, omit nuts or substitute with toasted seeds such as pumpkin or sunflower seeds.
  • Adjust the heat level by varying the number of fresno peppers or omitting red pepper flakes.
  • For a creamier dressing, gradually whisk in more olive oil and lemon juice to taste.
  • To maintain the crunch, add toasted panko and nuts just before serving, especially if planning to keep leftovers.

Keywords: vegan broccoli salad, healthy broccoli salad, vegan side dish, plant-based salad, crunchy broccoli salad, easy vegan recipe

Find it online: https://reemcook.com/really-good-vegan-broccoli-salad-recipe/