Skinny Vegan Broccoli Salad

Skinny Vegan Broccoli Salad
Do you prefer eating broccoli raw or cooked? I rarely eat broccoli raw, and neither do my Chinese friends. Cooked broccoli is often found in many Americanized Chinese foods. However, I was totally in love with this raw, skinny vegan broccoli salad that is immersed in a homemade creamy and cheesy dressing. This is definitely a healthier and lighter version than the broccoli salad that uses mayonnaise, buttermilk, and bacon.

If you have read some of my posts before, you probably know I’m quite concerned about my 3-year-old son, Leo’s vegetable consumption. After talking to other mothers who have toddlers, I realized that compared to them, he eats a lot of a variety of vegetables, such as kale, green beans, beets, cauliflower, carrots, Brussels sprouts, and spinach, etc. Of course, some of them are shredded and mixed in soups.

Skinny Vegan Broccoli Salad

Over the last year, his favorite vegetable dish is steamed broccoli dipped in peanut butter. Does that sound interesting? Recently, my mother-in-law made a broccoli salad that Leo enjoyed very much. I was surprised that he would eat broccoli RAW!

Skinny Vegan Broccoli SaladI was delighted when he said he liked this vegan version of broccoli salad. Besides broccoli, I also added dried goji berries, roasted walnuts, and fresh black berries. This is a fantastic combination of flavors, textures, and colors. However, the dressing is the key to this salad. I used:

Coconut milk, full fat from a can

Apple cider vinegar

Lemon juice

Hemp seeds, ground

Nutritional yeast

Black pepper

Coconut Sugar

Salt

The addition of nutritional yeast will give a cheesy taste. I added all of the dressing ingredients into a blender and blended it until it was creamy.

Skinny Vegan Broccoli SaladThis salad tastes best when it is marinated in the dressing overnight. Does that sound perfect for your busy life? You can prepare it during the weekend and enjoy on the busy weekdays. Or, you can make it ahead of time before your big party. It contains much less calories, sugar, and fat than the version that uses dairy dressing.

Skinny Vegan Broccoli Salad

Skinny Vegan Broccoli Salad
 
Prep time
Total time
 
This skinny vegan broccoli salad is a perfect salad that you can make ahead of time. With the homemade creamy and cheesy dressing, the flavor is refreshing and intense. Tools Mixing bowl, coffee grinder or mini chopper, blender, measuring cups and spoons, knife and cutting board
Author:
Recipe type: Salad
Cuisine: Vegan/GlutenFree
Serves: 2-4 servings
Ingredients
  • 9 oz broccoli crowns
  • ¼ cup roasted walnut
  • 1 tablespoon dry goji berries
  • 3 oz black berries, halved
For Dressing
  • 2 tablespoons hemp seeds
  • 2 teaspoons nutritional yeast
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 teaspoons coconut sugar
  • ½ cup full fat coconut milk, from can
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
Instructions
  1. Trim off the hard stem of broccoli crowns and cut the broccoli into bite sized pieces. Rinse and drain. Set aside in a mixing bowl.
  2. In a coffee grinder, grind the hemp seeds. Transfer it into a blender. Add the remaining dressing ingredients into the blender and blend until smooth.
  3. Gently toss the broccoli with the dressing. Store in refrigerator for at least 4 hours.
  4. Before serving, add walnut, goji berries, and halved black berries into the bowl with broccoli. Gently toss again.
Notes
The preparing time doesn't include the 4 hours marinading time.

 

2 comments

  1. Laura says:

    Yes-no cheese! This looks so yummy! I’ve got to pick up some goji berries and try this! Maybe my grand daughter will enjoy this.

    • Joyce says:

      If you have Asian grocery store at your place, you should be able to find goji berries there. I hope your granddaughter will enjoy it. Trust me, I know how hard it is to get kids eat vegetables.

Leave a Reply

Rate this recipe: