Name: Vegan Southern-Style Broccoli Salad
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Southern US
Ingredients: 450 g broccoli; 50 g red onion; 75 g raisins; 60 g slivered almonds; 30 g vegan bacon bits; 120 g vegan mayonnaise; 45 ml apple cider vinegar; 30 ml maple syrup; 10 g dijon mustard; 3 g kosher salt; 2 g black pepper

Equipment

Chef's knife

Cutting board

Large mixing bowl

Small mixing bowl

Whisk

Ingredients

6 servings

Salad Base

450 g broccoli, cut into small bite-sized florets
50 g red onion, finely diced
75 g raisins, unsweetened
60 g slivered almonds, toasted
30 g vegan bacon bits, store-bought or homemade soy bacon

Punchy Vinegar Dressing

120 g vegan mayonnaise
45 ml apple cider vinegar
30 ml maple syrup
10 g dijon mustard
3 g kosher salt
2 g black pepper, freshly ground

Nutrition (per serving)

229

Calories

Protein

24g

Carbs

13g

Fat

Fiber

13g

Sugar

485mg

Sodium

Method

Using a chef's knife and cutting board, chop the broccoli into small, bite-sized pieces. Include the peeled upper parts of the stalks, cut into small cubes. Finely dice the red onion.

In a small mixing bowl, combine the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and black pepper. Whisk vigorously until the mixture is completely smooth and emulsified.

In a large mixing bowl, add the chopped broccoli, diced red onion, raisins, toasted almonds, and vegan bacon bits if using. Pour the dressing over the top and toss thoroughly until every piece of broccoli is well coated.

Cover the bowl and place it in the refrigerator to chill for at least 1 hour before serving. This resting period allows the acid in the apple cider vinegar to slightly tenderize the raw broccoli and plump the raisins.

1hLook for: Dressing slightly absorbed, raisins plumpedFeel: Broccoli retains crunch but is slightly softened on the edges

Chef's Notes

To minimize food waste, do not throw away the broccoli stalks. Trim off the tough, woody outer skin with a vegetable peeler, then dice the tender pale green interior to mix in with the florets.
If your raisins are extremely dry and hard, soak them in hot water for 5 minutes, drain thoroughly, and pat dry before adding them to the salad. Alternatively, plump them directly in the measured apple cider vinegar.
The resting step is non-negotiable for the best texture. The apple cider vinegar actually begins a light pickling process on the raw broccoli, softening it while preserving its bright green color and crunch.
Vegan mayonnaises vary wildly in their salt and acid content. Taste your dressing before mixing it into the vegetables; you may need to adjust the salt or maple syrup depending on the brand you use.