Crunchy Broccoli Salad

This Crunchy Broccoli Salad is dairy-free, vegan, and oil-free! Perfect for a picnic, potluck, or warm weather side.

• 4 cups broccoli florets (about 2–3 heads)
• 1cup carrot, grated
• ½ cup red onion, diced
• ¾ cup Easy Vegan Mayo (or store-bought)
• 1 tbsp apple cider vinegar
• 2/3 cup sunflower seeds
• 2/3cup dried cranberries*
• Salt and black pepper, to taste

1. Wash and chop the broccoli, carrot, and red onion. Separate the broccoli florets from the stems. Chop the heads into small, bite-sized pieces, then peel the stems and finely dice them.
2. Add the vegan mayo and apple cider vinegar to the base of a large bowl, then mix well. Toss in the broccoli, carrots, and red onion, then mix until all pieces are evenly coated in the dressing. Fold in the sunflower seeds and dried cranberries, then add any additional salt and black pepper to taste.
3. Let sit for at least 10 minutes before serving to allow the flavors to combine. Refrigerate any leftovers in an airtight container for up to 5 days.

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