Vegan Broccoli Salad Recipe
- cook TIME 7 mins
- prep TIME 5 mins
- total TIME 12 mins
Ingredients (14)
- 10 oz broccoli cut into florets
- 8 oz seedless red grapes
- 1 oz red onion diced
- 1 oz carrot shredded
- 2 tbsp parsley chopped
- 1 oz dried cranberries
- 1 oz almond
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/2 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp whole-grain mustard
INSTRUCTIONS
Prep:
Cut the broccoli into florets: Place the broccoli on a cutting board, the large stem facing up. With a paring knife, slice the large florets away from the large stem, one by one. Half or quarter the florets to have even pieces.
Cut the seedless red grapes into halves.
Shred the carrot using a grater.
Dice the onion: Half the onion lengthwise and peel the skin. Make vertical slices 1/8" apart from each other towards the root, but leave about 1/8" so they're still intact. Turn the half 90 degrees, and grip the root. From the bottom, make horizontal cuts 1/8" apart from each other into the onion, also leaving 1/8" to keep everything intact. Slice the onion to have even cubes.
Finely chop the parsley.
Cook:
Make the dressing: In a small mixing bowl, add 1/2 tsp ground black pepper, 3 tbsp olive oil, 1 tbsp maple syrup, 1/4 tsp salt, 1/2 tsp lemon juice, 1 tsp Dijon mustard, and 1 tsp whole grain mustard. Stir to combine.
Boil the broccoli: In a pot over boiling water, add 10 oz broccoli and cook for 3 minutes.
Soak the boiled broccoli in cold water: Use a strainer to remove the broccoli and put it into a bowl of ice water for about 1 to 2 minutes, then drain dry the broccoli and place it in another bowl.
Assemble the salad ingredients: In serving plates, add the boiled broccoli together with 8 oz seedless red grapes, 1 oz red onion, 1 oz carrot, 1 oz dried cranberries, and 1 oz almond. Sprinkle 2 tbsp chopped parsley on top.
Drizzle with the dressing before serving.
