This Vegan Broccoli Salad is made with a delicious blend of broccoli, red grapes, toasted slivered almonds and a tangy, creamy dressing. It’s perfectly crunchy, creamy, sweet and savoury and great for making ahead!
½ cup / 55gramsslivered or flaked almonds, see notes for alternative
2large headsbroccoli
2 heaping cups / about 340gramsred grapes
For the dressing
¾ cup / 150 gramsvegan mayonnaise, see notes for alternative
1¾tablespoonsDijon mustard
1tablespoonwhite wine vinegar, or apple cider vinegar
¼of a small clovegarlic, finely grated/minced
2 tablespoonsfreshly squeezed lemon juice
1tablespoonmaple syrup, optional (see notes)
¼ to ½teaspoonfine salt, add to taste (see recipe notes)
¼ to ½teaspoonfreshly ground black pepper, add to taste (see recipe notes)
Instructions
Warm a small pan over a medium heat and add the slivered almonds. Keep them moving around the pan for a 2 to 3 minutes until they smell really nutty and toasty and are turning golden. Remove from the heat and allow to cool.
Cut the broccoli into bite sized florets. Cut the stalks into thin matchsticks too if you don't want to waste them. Wash thoroughly and shake dry or use a salad spinner. Put in a large salad bowl.
Wash the grapes, dry them well and cut them all in half.
In a small bowl mix up the dressing ingredients, adding the salt and pepper and maple syrup to taste. It's important to over-season it a little bit because by the time it's mixed through the broccoli it will be just right.
Stir the dressing through the broccoli making sure to coat it all well, then add the grapes and stir them through gently.
Leave to sit for at least 30 minutes if you can for the broccoli to tenderize a little and the flavours to meld together.
Sprinkle over the toasted almonds just before serving.
Notes
NUT-FREE? If you need to make this recipe nut-free you can omit them or use pumpkin seeds or shelled sunflower seeds instead. MAYONNAISE -I like the Organic Vegenaise from Earth Island (or Follow your Heart as it's known in the US). MAYONNAISE SUBSTITUTES - If you don't have or don't want to use mayonnaise you can use: Silken tofu: You will need to use a blender or food processor to get it nice and smooth and you will need to tweak the other dressing ingredients to make up for the loss of flavour. I suggest adding them as stated then gradually adding more to taste as necessary. Cashew Cream: You can also make a cashew cream instead of the mayo or silken tofu. Blend ¾ cup (115 g) of soaked raw cashews with enough water to make a thick creamy mayo-like consistency then add the other ingredients. You will need to adjust them to taste to make up for flavour the mayo would have had. I suggest adding them as stated then gradually adding more to taste as necessary. MAPLE SYRUP - Adding this is optional and the amount you need will depend on what brand of vegan mayonnaise you use. This dressing needs a tiny touch of sweet but some mayos are sweeter than others. You might find you don't need any or you might need less or a little more. Add it to taste very gradually at the end. SALT & PEPPER - Everyone likes a different amount. I use the full ½ teaspoon of each. It's important to slightly over-season the dressing because by the time it's mixed through all of the unseasoned broccoli its flavour will be diluted. Add it to taste while mixing the dressing, then add a tiny bit more to compensate. MAKING AHEAD & STORAGE - This Vegan Broccoli Salad keeps well for 3 to 4 days in the fridge. Keep in an airtight container and stir well before serving. Store the toasted nuts in a separate airtight container and add just before serving to conserve their crunch.