Broccoli Salad Recipe (No Mayo!)
User Reviews
5
Broccoli Salad Recipe (No Mayo!)
Description
The Broccoli Salad Recipe (No Mayo!) uses fresh broccoli florets combined with diced red onion and dried cranberries to balance crispness and sweetness. The addition of roasted and salted sunflower seeds adds texture and a nutty crunch. A dressing made from raw tahini, red wine vinegar, maple syrup, garlic, salt, and freshly ground black pepper creates a creamy and tangy coating without mayonnaise.
The dressing is thinned with a bit of water for spreadability and is mixed with the vegetables before letting the salad marinate in the refrigerator for at least one hour. This chilling step marries the flavors and softens raw broccoli slightly while maintaining bite. Adding the sunflower seeds last preserves their crunchiness at serving.
The salad can be stored in an airtight container for up to three days, making it practical for meal prep or side dishes throughout the week. Its fresh, bright flavor and satisfying textures make it a versatile option for lunches and dinners needing a crunchy vegetable side.
Ingredients
- 1 pound broccoli about 2 1/2 heads of broccoli, florets
- 1/2 cup onion red, chopped
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds (I like to use roasted & salted ones for this recipe)
- 1/4 cup tahini raw
- 2 1/2 tablespoons red wine vinegar
- 2 tablespoons maple syrup
- 3/4 teaspoon salt
- 1 clove garlic , minced
- black pepper freshly ground
Instructions
- Cut the broccoli florets into bite-sized pieces, and place them in a large mixing bowl. Add in the red onion and cranberries.
- In a small bowl, combine the tahini, vinegar, maple syrup, salt, garlic, and several grinds of black pepper, and stir well to combine. Add 1 to 2 tablespoons of water, as needed to thin out the dressing. You want it to be thick, but pourable, to coat the broccoli. Taste the dressing and adjust any seasoning to taste. Keep in mind that the flavor will be diluted once it is poured over a pound of vegetables.
- Pour the dressing over the broccoli, onions, and cranberries, and toss well to coat. Cover and let the salad marinate in the fridge for at least an hour. Just before serving, stir in the sunflower seeds to retain their crunch.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 322mg | 13% |
| Potassium | 391mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 69mg | 77% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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