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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Vegan Broccoli Salad Recipe

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This recipe for Vegan Broccoli Salad is from David's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Salad:
8 cups chopped broccoli (about 3 heads)
2 cups shredded red cabbage
⅓ cup diced small red onion
½ cup dried cranberries (or raisins)
¼ cup pepitas (or pumpkin seeds or sunflower seeds)
¼ cup sliced almonds

Dressing:
1½ cups raw cashews
2 tbsp. lemon juice
1 tbsp. apple cider vinegar
3 tbsps. pure maple syrup
¾ tsp. salt
½ tsp. ground turmeric
¾ cup water (add more as needed to thin out)

Directions:
Directions:
Prepare the dressing:

1. Heat up 3-4 cups of water in a kettle or pot. Once boiling, pour over the cashews in a bowl or glass measuring cup. Let them soak for 5 minutes.

2. Drain the cashews, discard the soaking water and add to a high powered blender or food processor. Add the lemon juice, apple cider vinegar, maple syrup, salt, turmeric, and water. Blend on high until very smooth and creamy. Set aside.

3. Add additional water as needed to thin the dressing.

Assemble the salad:

1. In a large bowl, combine the chopped broccoli, red onion, dried cranberries, pepitas and slice almonds. Pour the prepared dressing over and mix well with large spoon until everything is coated.

2. Refrigerate for at least 30 minutes before serving to let the flavors mingle.

3. Enjoy! Leftovers will keep for 2-4 days in a covered container in the refrigerator.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30-60 minutes
Personal Notes:
Personal Notes:
1. I like to chop up the broccoli stems and boil in water for a few minutes to soften. Cool and add to salad.

 

 

 

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