I always try to find new ways to squeeze healthy vegetables into my diet with unique, delicious recipes. This Vegan Broccoli Salad is a summer favorite from my home growing up. It may sound a bit bizarre: broccoli, raisins, mayonnaise, and pecans? Trust me, the combination is delicious. And it gets better and better the longer it sits. So feel free to make this salad a day or two ahead of time and let the marinade really work on tenderizing the broccoli.
Broccoli is a superfood in the cruciferous vegetable family. Loaded with phytochemicals, antioxidants, and phenolics, eating more broccoli and other vegetables can help reduce the risk of disease and improve overall health. This salad is one way to enjoy this mighty immune-boosting vegetable.
Vegan Broccoli Salad
Prep Time: 20 minutes
Rest Time: at least 1 hour
Allergens: tree nuts, soy
For the Salad
8 cups chopped broccoli
1/2 red onion, chopped
1/2 cup pecans, roughly chopped
For the Dressing
1 package silken tofu
4 garlic cloves minced
3 tablespoons apple cider vinegar
1/2 teaspoon salt
3 tablespoons agave nectar
1 cup vegan mayo
- Combine all of the ingredients for the dressing in a food processor and mix until thoroughly combined. Set aside.
- Mix broccoli, raisins, onion, and pecans in a large bowl.
- Add dressing and stir to combine.
- Cover and chill for an hour (up to overnight) before serving.
Love broccoli? Try my Roasted Romanesco Broccoli recipe!
If you are looking for even more great vegan recipes, come check out my Clean Slate Cleanse Cookbook!