Today’s post is short and sweet. I’m going to be sharing a recipe for a quick and easy vegan broccoli salad. This recipe is great because it’s light since it does not use mayonnaise like most broccoli salads. It’s perfect for all of the spring and summer barbecues coming up – which I cannot wait for! Let’s jump right into the recipe…
Vegan Broccoli Salad
5 medium sized broccoli florets, chopped into bite-sized pieces
1/2 red onion, finely diced
1/2 cup almond milk yogurt alternative
1/2 cup dried cranberries
1/2 cup sunflower seeds
3 Tbsp apple cider vinegar
1 Tbsp sugar
Salt and pepper to taste
- Mix the yogurt alternative, vinegar, sugar and salt and pepper together in either a small bowl or a jar and either whisk or shake to combine.
- In a separate large bowl, stir together broccoli, onion, dried cranberries and sunflower seeds.
- Pour the dressing over the broccoli mixture and stir to coat all the ingredients.
- Refrigerate for at least an hour before serving to make sure the flavors settle into the broccoli.