Let's Try It!

Vegan Broccoli Salad

Name: Vegan Broccoli Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10 servings
Ingredients: 8 cups chopped broccoli (about 3 heads); 2 cups shredded red cabbage (or baby kale); 1/3 cup diced small red onion; 1/2 cup dried cranberries; 1/4 cup pepitas; 1/4 cup sliced almonds; 1 1/2 cups raw cashews; 2 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 3 tablespoons pure maple syrup; 3/4 teaspoon salt; 1/2 teaspoon ground turmeric; 3/4 cup water

10 servings

porties

30 minutes

actieve tijd

1 hour

totale tijd

Begin met koken

Ingrediënten

8 cups chopped broccoli (about 3 heads)

2 cups shredded red cabbage (or baby kale)

1/3 cup diced small red onion

1/2 cup dried cranberries

1/4 cup pepitas

1/4 cup sliced almonds

1 1/2 cups raw cashews

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

3 tablespoons pure maple syrup

3/4 teaspoon salt

1/2 teaspoon ground turmeric

3/4 cup water

Instructies

Prepare the dressing

Heat up 3-4 cups of water in a tea kettle or pot. Once boiling, pour over the cashews in a bowl or glass measuring cup. Let them soak for 5 minutes.

Drain the cashews, discard the soaking water and add to a high powered blender. Add the lemon juice, apple cider vinegar, maple syrup, salt, turmeric and fresh water. Blend on high until very smooth and creamy. Set aside.

Assemble the salad

In a large bowl, combine the chopped broccoli, baby kale, red onion, dried cranberries, pepitas and sliced almonds. Pour the prepared dressing over and mix well with a large spoon until everything is coated.

Refrigerate for at least 30 minutes before serving to let the flavors mingle. Enjoy! Leftovers will keep for 3-4 days in a covered container in the refrigerator.

Voedingswaarde

Portiegrootte

Calorieën

198 kcal

Totale vet

11 g

Verzadigd vet

2 g

Onverzadigd vet

8 g

Transvet

Cholesterol

Natrium

208 mg

Totale koolhydraten

23 g

Voedingsvezels

4 g

Totale suikers