A traditional summer salad to present at potlucks and barbecues is broccoli slaw. All of the original’s texture, colour, and contrasting flavour are there in this vegan rendition. It’s a quick crowd-pleaser that comes together in just 35 minutes.
For the salad
- 4 cups broccoli florets, chopped into small pieces
- 1 cup red cabbage, thinly sliced
- 1/2 cup carrots, shredded
- 1/4 cup red onion, finely chopped
- 1/4 cup dried cranberries or raisins
- 1/4 cup almonds, sliced or slivered
For the dressing
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or agave nectar
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- In a large mixing bowl, combine the chopped broccoli florets, thinly sliced red cabbage, shredded carrots, finely chopped red onion, dried cranberries or raisins, and sliced almonds.
- In a separate small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup or agave nectar, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients in the large mixing bowl.
- Toss everything together until the dressing evenly coats all the vegetables and ingredients. You can adjust the dressing to your desired level of creaminess. If you prefer a lighter dressing, use less; if you like it creamier, add more.
- Taste and adjust the seasoning by adding more salt, pepper, or sweetener if needed.
- Refrigerate the Vegan Broccoli Crunch Slaw for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
- Calories: 200-250 calories per serving
- Fat: 12-15g
- Carbohydrates: 22-25g
- Protein: 3-5g
- Fiber: 4-6g
- Sugar: 10-12g