Righteous Raw Broccoli Salad
from The Perfect Blend cookbookMay 9, 2010
This raw broccoli salad from The Perfect Blend cookbook is loaded with protein, healthy plant-based fats, and creamy, crunchy, and delicious.
Righteous Raw Broccoli Salad
This raw broccoli salad from The Perfect Blend cookbook is loaded with protein, healthy plant-based fats, and creamy, crunchy, and delicious.
Prep Time 1 hour
Total Time 1 hour
Servings 6 to 8
Calories 603 kcal
Ingredients
dressing:
- 1/3 cup (80ml) filtered water
- 1/3 cup (80ml) extra-virgin olive oil
- 1/3 cup (80ml) fresh lemon juice
- 1 cup (140g) raw unsalted cashews, soaked and drained
- 2 1/2 tablespoons (37ml) apple cider vinegar
- 2 tablespoons (24g) coconut sugar (or Lakanto for sugar-free)
- 1 1/2 teaspoons (12g) prepared yellow mustard
- 1 teaspoon (6g) Celtic sea salt
- 1/4 teaspoon (0.25g) red pepper flakes
salad:
- 6 cups (450g) finely chopped broccoli florets
- 2 cups (260g) finely diced celery
- 1 cup (80g) finely chopped green onion (white and green parts)
- 1 cup (160g) blanched slivered almonds
- 1/2 cup (70g) shelled hemp seeds
- 1/2 cup (70g) raw sunflower seeds
- 1/2 cup (70g) raw pumpkin seeds
- Celtic sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
-
To make the dressing, throw all of the ingredients into your blender and blast on high for about 1 minute, until smooth and creamy. Chill in the fridge.
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To assemble the salad, toss the broccoli, celery, green onions, almonds, hemp seeds, sunflower seeds, and pumpkin seeds in a bowl. Add the dressing and toss. Season with salt and pepper, to taste.
Recipe Notes
Recipe from The Perfect Blend cookbook
Comments 19
This is the best way to eat raw broccoli. I put a bit more apple cider vinegar in mine and it was really good.
Good to know! Yes, this can be tweaked to your personal taste.
Love the freshness! The dressing was amazing, was great to know how to make a yummy vegan mayo. Thanks!
Yes, it’s all in that dressing. Soooo good.
SO YUMMY!!
My steak and potato man came back for SECONDS and then leftovers.
I LOVE that feedback. WONDERFUL!
So glad you enjoyed this recipe.
This is one of my favourites 🙂
We tried this recipe last weekend. A great combination of taste and texture – it was a winner. The whole family loved it – thanks Tess!
Awesome! I’m so glad you enjoyed it Nina.
This is our favorite salad…a unique composition…hmmm…indescribably delices!
Greetings from Switzerland!
Oh, I am so pleased. Thankyou for taking the time to leave such a lovely comment.
I found this while searching for raw salad recipes and this is exactly what I was looking for! I love the addition of pumpkin + sunflower seeds for crunch 🙂
Wonderful. I’m so glad you enjoyed it.
I substituted mild white onion for scallion , added finely diced yellow pepper and replaced salt with sesame oil. .yummy.
oh and chopped cashews for almonds.In an essentially great recipe you can always modify
with what is available in your cupboard and those who can’t use salt , flavours such as sesame oil make it more interesting.
Fantastic. Thankyou for sharing your tweaks and experience. Wonderful.
I’m so glad you enjoyed it. I love it, too.
Thankyou. I’m glad you did, too!
Wonderful. I’m so pleased you enjoy it so much.
Hi. I was using this recipe for my broccoli salad dressing. For some reason it looks different now. Didn’t you have one with veganaise mayo instead of cashews? I can’t find the original recipe. It was one of my favs 🙂
Sorry for the confusion Mich. The dressing recipe is the same as it has always been. I just wrote it out instead of linking to the cashew mayo on the site. If you want to substitute vegenaise in here, you can, just use 1 1/3 cups venenaise, 2 1/2 tablespoons apple cider vinegar, 2 tablespoons coconut sugar, 1 1/2 teaspoons prepared yellow mustard, 1 teaspoon Celtic sea salt, and 1/4 teaspoon red pepper flakes. However, you may want to add the ACV, coconut sugar, mustard, and salt gradually to taste to get the balance just right. I hope this helps.