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Instructions:
1. Prepare the Broccoli:
Start by washing and chopping the broccoli into small florets. Make sure the pieces are bite-sized, as this will make it easier to enjoy the salad. You can also peel and slice the stems into thin rounds for added texture and nutrition—don’t throw them away! They’re full of fiber and flavor.
2. Shred the Carrots and Slice the Onion:
Use a box grater or a food processor to shred the carrots. Then, thinly slice the red onion. The red onion adds a little bit of zing to the salad, so don’t skip it!
3. Toast the Nuts and Seeds:
If you’re using sunflower seeds or any nuts, give them a quick toast to bring out their natural flavor. Just place them in a dry skillet over medium heat for 2–3 minutes, stirring occasionally. Be careful not to burn them—just a light toasting will give them a beautiful crunch.
4. Make the Dressing:
In a small bowl or jar, combine the tahini, apple cider vinegar, maple syrup, Dijon mustard, and minced garlic. Stir well to combine. If the dressing is too thick, add a little water, a tablespoon at a time, until you reach your desired consistency. Taste and adjust the seasoning with salt and pepper.
5. Assemble the Salad:
In a large bowl, toss together the broccoli florets, shredded carrots, red onion, raisins or dried cranberries, and toasted seeds or nuts. Add the vegan bacon bits or tempeh bacon if you’re using them.
6. Add the Dressing:
Drizzle the dressing over the salad and toss everything together until it’s evenly coated. If you have time, let the salad sit for about 10–15 minutes to allow the flavors to meld together.
7. Serve and Enjoy:
Serve the salad immediately, or refrigerate it for a couple of hours to let it chill. It’s a fantastic make-ahead dish as the flavors continue to develop.
Why You’ll Love This Vegan Broccoli Salad:
- Nutrient-packed: Broccoli is rich in vitamins C, K, and A, along with fiber and antioxidants. This salad is a great way to boost your intake of essential nutrients.
- Crispy, crunchy, and satisfying: With the perfect combination of fresh broccoli, crunchy seeds, and optional vegan bacon, each bite offers a delightful mix of textures.
- Versatile: You can customize this salad by adding other vegetables like bell peppers, cucumbers, or avocado. It’s also a great base for adding protein like chickpeas, tofu, or edamame.
- Dressing variety: The tahini-based dressing is creamy, tangy, and just sweet enough. But if tahini isn’t your thing, feel free to swap it for a vegan mayonnaise or a simple vinaigrette—this salad is adaptable to your taste.
Tips for Making the Best Vegan Broccoli Salad:
- Make it ahead: This salad gets even better as it sits! You can prepare it a few hours in advance or even the day before. Just keep it in an airtight container in the fridge.
- Switch up the nuts and seeds: If you’re not a fan of sunflower seeds, try adding chopped walnuts, almonds, or even cashews for a different flavor profile.
- Add protein: To turn this salad into a more filling meal, add chickpeas, roasted tofu cubes, or quinoa to give it an extra boost of plant-based protein.
- Season to taste: Everyone’s taste preferences are different, so feel free to tweak the dressing and salad ingredients to suit your flavor profile. More sweetness? Add a little extra maple syrup. Want more tang? Add a bit more vinegar!
This Best Vegan Broccoli Salad is as easy to make as it is delicious! Whether you’re serving it as a side dish for a family gathering or enjoying it as a light lunch, it’s sure to be a hit. Fresh, crunchy, and full of flavor, it’s a wholesome way to enjoy your veggies in a fun, vibrant way. Try it today and treat yourself to a healthy, tasty meal!
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