You know those nights when you want to eat something super easy, but don’t want to sacrifice taste? Those nights tend to creep up at the end of the week in the Rye household, when we’re winding down from the results of Sunday’s meal prep. But do not fret, I’ve perfected a simple, healthy and fresh broccoli salad recipe that always hits the spot.
No cooking or roasting is needed here; the raw broccoli and cauliflower retain their fresh-from-the-earth flavor (all pre-chopped if you caught this post). A sprinkle of unsalted peanuts, because by now you know I always need that crunch! You can use red or green onions , and I usually prefer the latter when making this broccoli salad at home. And dried cranberries give the salad a subtle sweetness, while offering an additional texture to each perfect bite. Lastly, an incredibly easy dressing ties it all together: red wine vinegar, Veganaise (or sub in mayonaise or miracle whip, whatever works) and a pinch of organic sugar.
This easy broccoli salad can be prepared in less than 15 minutes, and it serves as a great fresh side that’s anything but boring. And just an FYI…it tastes even better the next day. Enjoy! Truly, MKR
P.S. For more salad recipes, check out what we’ve been pinning here.
- 1 head of cauliflower choppped into small pieces/heads
- 1 large head or 2 heads of broccoli chopped into small pieces/heads
- 1/2 red onion chopped
- 1/2 cup peanuts unsalted
- 1/2 cup dried cranberries
- 2 tablespoons red wine vinegar
- 1/4-1/2 cup Vegenaise (or mayo but then it will no longer be vegan)
- 1 tablespoon of organic sugar plus more to taste
- In a large bowl combine all of the ingredients and mix well. Serve immediately or let marinate for 1-2 hours. Enjoy!
The boyfriend and I made this last night….SO GOOD! I also brought some for lunch today and ended up eating early because I knew it was in the fridge! Thank you for tasty veggie folk recipes.. XO
Yay so glad you liked it!!! xo