This Broccoli Salad Vegan-Style is so creamy and light, even broccoli haters will like it. They will never realize it has a fraction of the fat and calories of the traditional version they are used to.
Back in the old days, before my lifestyle change, I remember going through the grocery store deli and ordering a pound of the traditional broccoli salad and feeling like it was such a healthy choice.
For sure, it was a better choice than their deep fried chicken. But, unbeknownst to me, the broccoli salad still had artery-clogging saturated fat that I had no idea about.
Turns out, traditional broccoli salad is made with mayonnaise. Most store bought mayonnaise has a whopping 100 calories and 10 grams of fat per tablespoon!
I would have to jog nearly 2 miles just to burn off one tablespoon of mayo!
Thankfully, there is a better option. Broccoli Salad can be healthy, as it was originally intended to be, by switching out that mayonnaise with my Easy Low-Fat Mayo. It’s so simple to make with only 5 ingredients and a blender.
With nearly 4 grams of protein per serving, this broccoli dish is a close second to kale in nutritional value!
Other Great Plant-Based Broccoli Recipes Include:
- 2 medium broccoli stalks
- 2-3 green onions, chopped
- 1/2 cup carrots, grated
- 1/2 cup raisins
- 1/4 cup cranberries
- 1 tsp sesame seeds optional
- 3 Tbsp low-fat mayo recipe below
- 1/4 cup seasoned rice vinegar
- 1 Tbsp sweetener turbinado or succanat work great
- 1/4 tsp black pepper
- 1 block tofu firm or silken both work well
- 1 Tbso Dijon mustard
- 1 Tbsp sweetener sugar, sucanat, turbinado, etc.
- 1 Tbsp apple cider vinegar or lemon juice
- 1/4 tsp salt
Cut broccoli florets and stems into bite-size pieces. Dice green onions, and grate carrots.
Transfer to a large bowl and add raisins, cranberries, and sesame seeds.
In a small bowl, mix together low-fat mayo (recipe below), vinegar, sugar, and black pepper.
Pour over broccoli and other ingredients and mix thoroughly. Let stand for about 30 minutes before serving to allow flavors to blend.
Remove water and drain tofu. I do this by setting it on paper towels, then squeezing out extra water.
Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy. Makes approximately 1 quart and keeps in the refrigerator for about 2 weeks.
If you need a soy-free mayo, try this Soy & Oil Free Vegan Mayo from Cooking with Plants.
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