Now that it’s the summer and the weather is warm, I crave for crunchy, raw, cold salads around this time of year. I don’t know what it is but it’s something I look forward to every year! Perhaps it’s due to my love for picnics and a cold dish pairs well with this outing. So, with a recent heat wave, this dish was perfect to satisfy my craving for something cold and crunchy.
The last time I had a good broccoli salad was when I was younger. I remember mom making a cold broccoli dish that had the perfect balance of sweetness and saltiness, traditionally made with pieces of bacon. And because I always love to veganize any childhood dish, I decided to make a similar vegan-friendly recipe. And I think I just found that perfect flavor balance of sweet and salty.
Broccoli is a great vegetable to include in your diet as it’s high in many nutrients, such as Vitamin C and Vitamin K. About ½ cup of raw broccoli provides more than 50% of your daily value for the day of each of these vitamins. Broccoli also provides various antioxidants, one of which is called sulforaphane, which is considered an anti-cancer compound in several cruciferous vegetables. This compound is destroyed with various cooking methods as it’s resistant to heat but provides the most benefit when consumed raw, such as this broccoli salad.
With only 8 ingredients and less than 15 minutes to prepare, I’m sure you’ll enjoy preparing this salad during the warmer days. I hope you enjoy this easy dish and all the health benefits it brings.
Be sure to share your creation with us on social media by using #nutritiousvida.
Easy Vegan Broccoli Salad
Serves: 4 - 6 servings
Total Time: 12 - 15 minutes
For the dressing
- 1/3 cup vegenaise
- 1 tablespoon lemon juice
- Lemon zest of one lemon
- 1/8 teaspoon of garlic powder
- Salt and pepper, to taste
For the salad
- 4 cups of raw broccoli florets
- ½ cup raisins
- 1/3 cup raw sunflower seeds
- ½ cup red onion, thinly sliced
In a small mixing bowl, prepare the dressing by whisking together the vegenaise, lemon juice, lemon zest, garlic powder, and salt and pepper to taste. Set aside or in the refrigerator until ready to mix.
Cut the broccoli florets into bite size pieces and place in a large mixing bowl.
Add raisins, sunflower seeds, and red onion to the broccoli mixture.
Combine the dressing and mix all ingredients well and refrigerate until time to serve.
Greger, M. (2016, February). How to Cook Broccoli. Retrieved from NutritionFacts.org: https://nutritionfacts.org/2016/02/09/how-to-cook-broccoli/