Crunchy Broccoli Salad

One of the best salads I’ve had in recent memory was at a very good Asian/Chinese restaurant near our apartment. It had a very unique blend of flavors and when served with the accompanying crispy rice crackers it made for an extremely tasty meal.

This is one of those salads that just has a real kick to it. I’m telling you though, if you don’t try crunchy broccoli tonight, you’re going to miss out on an incredible flavor combo, and your next meal is going to lack it! Enjoy!

Are you looking for the best broccoli salad recipe that is dairy-free and gluten-free? Then you need to start by reading this article to get a list of ingredients needed in your recipe and how to make it taste great.

For instance, the seasoning that I usually use for a good salad is either garlic powder onion powder, sea salt, or oregano powder. These are just some of the many great ingredients that can help make your broccoli salad recipe taste better and more appealing.

This Healthy Crunchy Broccoli Salad Recipe is absolutely delicious and so easy to make. It doesn’t even use a lot of fancy ingredients but it is healthy nonetheless. You can serve the salad to your family or to your office as an appetizer during the day, and for dessert you can serve it as an after dinner treat.

CRUNCHY BROCCOLI SALAD

Recipe by TiffanieCourse: SaladsCuisine: AmericanDifficulty: Easy
Servings

5-6

servings
Prep time

15

minutes
Cooking timeminutes

This crunchy broccoli salad is dairy-free, vegan, and oil-free! Perfect for a picnic, potluck, or warm weather side.

Ingredients

  • 4 cups broccoli florets (about 2–3 heads)

  • 1 cup carrot, grated

  • ½ cup red onion, diced

  • ¾ cup Easy Vegan Mayo (or store-bought)

  • 1 tbsp apple cider vinegar

  • ⅔ cup sunflower seeds

  • ⅔ cup dried cranberries*

  • Salt and black pepper, to taste

Directions

  • 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.
  • 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.
  • 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.

Notes

  • Dried cranberries can be substituted for another dried fruit, such as raisins, cherries, or chopped dates.

Reference : frommybowl.

 

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