Maybe I am just teasing you with all this talk of long weekends, fun in the sun, and yummy recipes. Well, you will just have to bear with me as I bring you one more today!
I have been obsessed with broccoli salad for as long as I can remember! I am not a macaroni salad or potato salad kinda girl…but I can certainly get down with some broccoli salad. Unfortunately, like the other two salads mentioned, it is usually laden in animal by-products. Luckily for us, vegan products have come a long way and there are healthy alternatives to many typical products…like mayonnaise. Despite my love for broccoli salad, I am not a big fan of mayo (although as a child, tomato and mayo sandwiches were my staple), but since discovering Veganaise, I am more willing to eat the white, fluffy stuff!
This recipe is so easy and is really all about creating a delicious dressing, using fresh and delicious produce and mixing the two together.
Broccoli Picnic SaladCourse: Recipe
3/4 cup Veganaise
1/4 cup red wine vinegar
2 tbsp sugar
approx 2 cups broccoli, chopped
1 carrot, shredded
1 cup cashews
1 cup cranberries
1/2 tsp salt
1/2 tsp pepper
- In small bowl, whisk together Veganaise, red wine vinegar, sugar and salt and pepper. In a large bowl toss together broccoli, carrot, cashews and cranberries. Mix in the dressing with the broccoli and chill until ready to serve.