Raw Vegan Broccoli Salad Recipe

Broccoli: Fresh and chopped into small florets, it forms the base of the salad.

Cherry tomatoes: Halved, they add a juicy and slightly sweet flavor.

Carrots: Shredded, they contribute a vibrant color and crunch.

Red onion: Thinly sliced, it provides a sharp and tangy taste.

Sunflower seeds: These add a nutty flavor and crunchy texture.

Raisins: They bring a touch of sweetness to balance the salad.

Olive oil: Used in the dressing for a rich and smooth texture.

Apple cider vinegar: Adds a tangy and slightly sweet flavor to the dressing.

Maple syrup: Provides natural sweetness to the dressing.

Dijon mustard: Adds a bit of spice and depth to the dressing.

Garlic: Minced, it gives a robust flavor to the dressing.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a hint of spice and warmth.

When preparing the broccoli, blanching it briefly in boiling water and then shocking it in ice water can enhance its vibrant green color and make it slightly more tender while still keeping it raw and crunchy. This technique, known as blanching, can also help reduce any bitterness in the broccoli.

• broccoli - Substitute with cauliflower: Cauliflower has a similar texture and can be eaten raw, making it a great alternative to broccoli in salads.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a perfect substitute.

• shredded carrots - Substitute with shredded zucchini: Zucchini has a mild flavor and similar texture when shredded, providing a fresh alternative.

• red onion - Substitute with green onions: Green onions offer a milder flavor and can add a nice crunch to the salad.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar crunch and nutritional profile, making them a good replacement.

• raisins - Substitute with dried cranberries: Dried cranberries add a similar sweetness with a slightly tart flavor, enhancing the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits, making it a suitable alternative.

• apple cider vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, enhancing the flavors in the salad.

• maple syrup - Substitute with agave nectar: Agave nectar offers a similar sweetness and is also vegan, making it a good substitute.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and texture, providing a comparable taste.

• garlic - Substitute with shallots: Shallots have a milder flavor and can be minced to provide a similar aromatic quality.

• salt - Substitute with sea salt: Sea salt offers a similar taste and can be used in the same quantity.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, making it a suitable alternative.

• To store your raw vegan broccoli salad, transfer it to an airtight container. This helps maintain the freshness of the broccoli, cherry tomatoes, and other ingredients.
• Place the container in the refrigerator. The salad can be stored for up to 3-4 days, but it's best enjoyed within the first 1-2 days for optimal crunchiness and flavor.
• If you want to prepare the salad ahead of time, consider storing the dressing separately in a small jar or container. Combine the salad and dressing just before serving to keep the vegetables crisp.
• For freezing, note that broccoli and other raw vegetables may lose their texture and become mushy upon thawing. It's not recommended to freeze the entire salad.
• However, if you must freeze, blanch the broccoli florets first. To blanch, boil the florets for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry before freezing.
• Store the blanched broccoli in a freezer-safe bag or container. Label it with the date and use within 2-3 months.
• When ready to use, thaw the broccoli in the refrigerator overnight. Combine with fresh cherry tomatoes, shredded carrots, red onion, sunflower seeds, and raisins before adding the dressing.
• Always check the salad for any signs of spoilage, such as off smells or slimy textures, before consuming.

• While raw vegan broccoli salad is typically enjoyed fresh, if you need to reheat it, consider these methods:

  • Room Temperature Method:

    • Remove the salad from the fridge and let it sit at room temperature for about 15-20 minutes. This will take the chill off without compromising the crunchiness of the vegetables.

  • Warm Water Bath:

    • Place the salad in a sealed, heat-safe container.
    • Submerge the container in a bowl of warm (not hot) water for 5-10 minutes. This gentle method will slightly warm the salad without cooking the broccoli and other raw vegetables.

  • Microwave with Caution:

    • If you must use a microwave, transfer the salad to a microwave-safe dish.
    • Heat on low power (30-40%) for short intervals (10-15 seconds), stirring in between to ensure even warming. Be cautious not to overheat, as this can cause the vegetables to become soggy.

  • Light Sauté:

    • For a slightly different take, lightly sauté the salad in a pan with a small amount of olive oil over low heat for 1-2 minutes. This will warm the salad while adding a new dimension of flavor. Note that this method will no longer keep the salad raw.

• Remember, the goal is to gently warm the salad without compromising the freshness and crisp texture of the vegetables.

• Large mixing bowl: To combine the chopped broccoli, cherry tomatoes, shredded carrots, red onion, sunflower seeds, and raisins.

• Small bowl: To whisk together the olive oil, apple cider vinegar, maple syrup, dijon mustard, minced garlic, salt, and black pepper.

• Whisk: To mix the dressing ingredients thoroughly.

• Chef's knife: To chop the broccoli into small florets and mince the garlic.

• Cutting board: To provide a surface for chopping the broccoli and mincing the garlic.

• Measuring cups: To measure out the cherry tomatoes, shredded carrots, sunflower seeds, raisins, and olive oil.

• Measuring spoons: To measure the apple cider vinegar, maple syrup, dijon mustard, salt, and black pepper.

• Serving spoon: To toss the salad and ensure everything is well coated with the dressing.

• Refrigerator: To let the salad sit and allow the flavors to meld together if desired.

Pre-chop vegetables: Chop the broccoli, cherry tomatoes, carrots, and red onion in advance and store them in airtight containers.

Use pre-shredded carrots: Save time by buying pre-shredded carrots from the store.

Make dressing ahead: Whisk together the olive oil, apple cider vinegar, maple syrup, dijon mustard, and minced garlic the night before and store in the fridge.

Batch prep: Prepare a larger batch of the salad and dressing to have ready-to-eat meals for a few days.

Use a food processor: Quickly mince the garlic and thinly slice the red onion using a food processor.