This raw vegan broccoli salad is so creamy and light, even broccoli haters will like it. Broccoli slaw salad lovers will never realize it has a fraction of the fat and calories of the traditional recipe they are used to.
Cut broccoli florets and stems into bite-size pieces. Dice onions. Better yet, buy one of the bags of florets already cut up to make this recipe even faster.
Transfer to a large bowl and add shredded broccoli slaw, raisins, oil-free cranberries, and sesame seeds.
In a small bowl, mix together low-fat mayo (recipe below), vinegar, sugar, salt, and black pepper.
Whisk well.
Pour over broccoli and other ingredients and mix thoroughly. Let stand for about 30 minutes before serving to allow flavors to blend.
Low-Fat Mayo
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.
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Notes
Tips & Suggestions
Buy precut veggies- I love to buy the pre-shredded broccoli slaw in bags from the produce section at my local grocery store. It usually includes broccoli stalks, carrots, and purple cabbage. Having it in addition to the broccoli florets makes this a perfect salad.