Vegan Broccoli Salad with a creamy cashew-tahini dressing! The addition of blueberries, pecans, onion & cranberries add a lot of flavor to this summer salad. Great for summer picnics & potlucks!
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 4 as a side
- Category: Salad
- Cuisine: American
Ingredients
- 3 cups chopped small broccoli florets (from 1 medium head or 2 small heads of broccoli)
- 1 medium red onion (chopped)
- 1.25 cups blueberries
- 1/4 cup toasted pecans
- 1/4 cup dried cranberries
Dressing
- 1/2 cup broken cashew pieces (70 grams, soaked in hot water for 15 minutes)
- 1-2 tablespoons maple syrup (adjust to taste)
- 1 tablespoon tahini
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1/4 cup water
- salt (to taste)
- black pepper (to taste)
Method
- Before you begin, soak the cashews in hot water for 15 minutes.
- Chop the broccoli into small florets. Also chop the onion.
- Now to a large bowl add the chopped broccoli, onion, blueberries, pecans and cranberries.
- Drain the soaked cashews once 15 minutes are up and transfer them to a blender along with maple syrup, tahini, red wine vinegar, lemon juice, 1/4 cup water, salt and black pepper. Blend until you have a smooth dressing.
- Pour dressing into the bowl of broccoli, onion & blueberries.
- Toss the salad with the dressing until all the ingredients of the salad are well coated with it.
- Chill the salad before serving! Enjoy vegan broccoli salad as a side to any meal or eat it as a meal itself.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.