Really Good Vegan Broccoli Salad
User Reviews
5
Really Good Vegan Broccoli Salad
Description
This salad starts with fresh broccoli and optional fennel thinly sliced to add subtle licorice notes. The dressing is carefully simmered with Fresno peppers for heat, raisins for sweetness, and shallots for depth before being blended with garlic, lemon zest and juice, Dijon mustard, olive oil, and seasonings. The result is a thick, tangy, slightly spicy dressing that coats the vegetables well.
Toasted panko breadcrumbs provide light crunch while roasted almonds contribute a nutty texture; both are mixed through with chopped parsley to brighten the salad. The combination achieves a lively balance of textures and flavors, with the pepper and lemon juice offering acidity and heat contrasted by sweet and savory components.
This salad fits well as a side dish or light lunch. The ingredients and preparation yield a satisfying and interesting vegan dish with a complex dressing that enhances the raw vegetable elements.
Note that fennel may be omitted or replaced with shaved carrots for a similar texture. Gluten-free and nut-free substitutions are suggested for panko and almonds respectively, ensuring accessibility for various dietary restrictions.
Ingredients
- 1 broccoli 1 ½ pounds or 680g, large head
- 1 fennel bulb very thinly sliced (optional, see note 1, medium
- 1 flat-leaf parsley chopped, large handful
- 1 tablespoon extra virgin olive oil
- ½ cup panko breadcrumbs see note 2 for GF sub, 40g
- ½ cup roasted almonds chopped (see note 3 for nut-free sub, or pistachios, 70g
Dressing
- 1 to 2 Fresno pepper thinly sliced (2 for a good level of heat
- 3 tablespoons golden raisins (or brown / Thompson raisins), chopped
- 3 tablespoons maple syrup or agave nectar
- 1 shallots diced, medium
- 2 garlic minced or grated with microplane, cloves
- 1 lemon zested + 2 to 3 tablespoons lemon juice, medium
- 1 teaspoon Dijon mustard
- ½ teaspoon red pepper flakes (optional, for more heat)
- ¼ teaspoon kosher salt more to taste
- black pepper freshly cracked
- ¼ cup extra virgin olive oil 56g
Instructions
- Make the dressing. Add the fresno peppers, raisins and maple syrup to a small saucepan or small non-stick skillet. Bring to a simmer, and simmer at a decent simmer for 5 minutes, stirring occasionally. The mixture will froth and bubble as the chiles release their water. Add the shallots and simmer for 3 more minutes.Transfer the mixture to a glass jar and allow to cool slightly. Add in the minced garlic, lemon zest, 2 tablespoons of lemon juice, mustard, red pepper flakes, ¼ teaspoon kosher salt, several cracks of pepper, and olive oil. Shake well to combine.Taste, adding more salt or pepper to taste, and 1 more tablespoon of lemon juice as desired. The dressing will be thick.NOTE: If you prefer a more heavily dressed salad, add 1 to 2 more tablespoons olive oil and 1 more tablespoon lemon juice, plus more salt and pepper to taste.
- Prep the broccoli. Use a vegetable peeler to peel away the tough outer layer from the stalks, then roughly chop the stalks. Cut the crowns into large pieces. Add the broccoli stalks and stems only to your food processor. Pulse in short bursts until the stems are finely chopped. Scoop them out into a bowl. Now add the florets and pulse in short bursts (8 to 10 times) until the broccoli is finely chopped but not riced. It’s fine to have some variation in size, but if any large pieces remain, scoop them out and finely chop with a knife (or re-pulse separately in the food processor).
- Prep the fennel. Slice off the fennel stalks and discard or freeze for stock. Pick off the wispy fronds and save for garnish. Remove any tough outer layer from the fennel bulb, then slice the bulb in half, lengthwise. Using a mandoline or very sharp knife, very thinly slice the bulb crosswise.
- Toast the panko. Heat 1 tablespoon olive oil to a small skillet over medium heat and allow to warm, about 1 minute. Add the panko bread crumbs and season with a pinch of salt and pepper. Stir frequently, especially once the panko starts to turn color, 3 to 5 minutes, until most of it is golden brown.
- Assemble. Add the broccoli, fennel, and parsley to a large serving bowl. Pour in some of the dressing and toss. Add more dressing as desired and toss again. Season to taste with salt and pepper. Add your panko crumbs and nuts and toss again. Enjoy.Note: If planning to keep leftovers, add the panko and nuts only to the amount of salad you plan to eat. Store the toasted panko in a jar in the pantry.
Notes
- Fennel can be omitted or replaced with shaved carrots cut using a peeler or mandoline if unavailable.
- Use gluten-free panko breadcrumbs or substitute crunchy seeds like pepitas or sunflower seeds for a gluten-free option.
- For nut allergies, replace almonds with toasted pepitas, sunflower seeds, or more pistachios.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.002g | 0% |
| Sodium | 219mg | 9% |
| Potassium | 730mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
| Vitamin A | 892IU | 18% |
| Vitamin C | 115mg | 128% |
| Calcium | 135mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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