This one’s a classic, perfect for a holiday meal with with its colors of red and green.
The flavors are so fine: zing of onion, sweet tang of cranberries, crunch of nuts, healthy broccoli.
The instructions call for for a 1/2 cup of vegan mayo. Bottled vegan mayo usually has a lot of oil, so I prefer cashew-aquafaba mayo (recipe below). It adds creaminess without saturated fat.
Creamy broccoli salad
Lots of flavor and texture from cranberries, chopped nuts, red onions, broccoli.
Servings: 4
Ingredients
- 4 cups chopped broccoli
- 1/2 cup red onion chopped fine
- 1/4 cup sweetened dried cranberries
- 1/3 cup chopped nuts
Instructions
- Add all the salad ingredients to a bowl and stir in a half-cup of vegan mayo.
- Taste, add salt & pepper if you like.
Cashew-Aquafaba Mayonnaise
A creamy no-oil spread that's perfect for sandwiches and salads.
Servings: 8
Equipment
- blender
Ingredients
- 3/4 cup cashews
- 1/2 cup chickpea aquafaba
- 1 teaspoon Dijon mustard
- juice of half a lemon
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion powder
Instructions
- I soak the cashews in hot water about an hour, then drain them. This is optional if you have a high-speed blender like a Vitamix or Blendtec.
- Put all the ingredients into a blender and blend for about 3 minutes. It takes that long to get the aquafaba incorporated, foamy, and creamy.