Broccoli Salad Recipe

Broccoli salad made with apples, cranberries, seeds, and a creamy vegan dressing. Easy to make, fresh, and great for meal prep.

Recipe Source Link:https://www.mygingergarlickitchen.com/broccoli-salad-recipe/

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RECIPE INGREDIENTS

» For Broccoli Salad

• 1 large broccoli head, chopped (about **3 cups florets**, including tender stems)
• 1 green apple, cored and finely chopped (about **1 cup**)
• 1/2 cup cucumber, finely chopped
• 1 celery stalk, finely chopped (about **1/3 cup**)
• 1 red onion, finely chopped (about **1/2 cup**)
• 1/4 cup roasted cashews, roughly chopped
• 4 tablespoons dried cranberries
• 4 tablespoons sunflower seeds
• 4 tablespoons pumpkin seeds

» For Dressing

• 1/2 cup vegan mayonnaise
• 1/2 cup vegan Greek-style yogurt
• 1.5 tablespoons vinegar
• 1.5 tablespoons maple syrup
• Salt, to taste
• Ground black pepper, to taste
• 1/2 teaspoon smoked paprika

RECIPE INSTRUCTIONS

» How to Make Broccoli Salad

1. Pour boiling water into a large heatproof bowl.
2. Add the broccoli, making sure it is fully submerged. Let it sit for 5 minutes.
3. Meanwhile, chop the red onion, cucumber, celery, and apple. Set aside.
4. Roughly chop the roasted cashews and set aside.
5. Once blanched, remove the broccoli and immediately transfer it to ice-cold water to stop the cooking. Drain well and pat dry if needed.
6. Chop the broccoli into bite-sized chunks, and finely chop the tender stems as well.
7. In a separate bowl, whisk together the vegan mayonnaise, vegan yogurt, vinegar, maple syrup, salt, black pepper, and smoked paprika until smooth.
8. In a large mixing bowl, combine the blanched broccoli, green apple, cucumber, celery, red onion, chopped cashews, dried cranberries, sunflower seeds, and pumpkin seeds.
9. Chill for 15 to 20 minutes before serving for the best texture and flavor.

RECIPE NOTES

1. Chop apples and vegetables evenly for the best texture.
2. For maximum crunch, add nuts and seeds just before serving.