Righteous Raw Broccoli Salad

from The Perfect Blend cookbook
May 9, 2010

This raw broccoli salad from The Perfect Blend cookbook is loaded with protein, healthy plant-based fats, and creamy, crunchy, and delicious.

Raw Broccoli Salad

We’re celebrating Mother’s Day with this raw broccoli salad from The Perfect Blend cookbook.

It was my sister’s first mothers day as a new mum; so mum, Kara and I cooked together to celebrate. I also started my day having breakfast with my dear friend Lyn, who has been like a second mother to me.

So, I decided to come home and honor Lyn at our family lunch by serving up a version of one of her fabulous recipes. This brilliant broccoli salad is a delicious way to enjoy raw broccoli. I admit, I’m not a fan of raw broccoli. But, the creamy covering on this salad is a game changer, and is the sexiest way to eat raw broccoli.

The mayo-style dressing is thick to achieve the “sticks to your ribs” effect raw dishes often lack. In this salad, creamy, crunchy, and chewy textures complement bright, tangy, sweet, and spicy flavors. Finely dicing the vegetables is critical to make sure all the ingredients are uniformly dressed, and to get all the flavors with every bite.

Lyn’s original recipe conventional mayonnaise, bacon bits, roasted nuts and seeds, refined sugar, and white vinegar. I’ve used my raw mayo as the base for the dressing, and added raw sunflower seeds, pumpkin seeds, sliced raw almonds, and some crunchy vegetables to jazz things up.

If you suffer from nut allergies, commercial soy mayonnaise can be substituted for the cashew mayo in the dressing. Adjust the vinegar, lemon juice, mustard, salt, and sweetener quantities to taste.

This delicious raw broccoli salad keeps me crazy for raw crucifers. It is dressed to impress, and absolutely delicious.

Get 100 Delicious Healthy Recipes

My Top 100 Healthy Recipes are in The Perfect Blend cookbook.

Other Raw Salads

Detox Vegan Spinach Salad
Chopped Salad with Avocado Dressing
Seaweed & Cabbage Salad
Strawberry Avocado Mâche Salad
Cauliflower Tabouli

Please let me know what you think of this raw broccoli salad in the comments!

Your feedback is really important to me, and it helps me decide which recipes to post next for you.

 

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
Author Tess Masters

Ingredients

dressing:

salad:

Instructions

  1. 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.

  2. 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

CREDIT:
Recipe from The Perfect Blend cookbook
Photo by Trent Lanz, and styling by Alicia Buszczak

Comments

Comments 19

  1. We tried this recipe last weekend. A great combination of taste and texture – it was a winner. The whole family loved it – thanks Tess!

  2. 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 🙂

  3. 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.

  4. 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 🙂

    1. 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.

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