A vibrant vegan broccoli salad with fennel, toasted panko, nuts, and a sweet-spicy dressing made with fresno peppers, raisins, and maple syrup. Perfect as a side dish or light meal.
american
Nutrition
Provides good amounts of fiber, healthy fats from olive oil and nuts, vitamin C from broccoli, and antioxidants from vegetables.
| Calories | 263 kcal |
| Energy | 1103 kJ |
| Protein | 5 g |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 10 g |
| Cholesterol | 0 mg |
| Carbohydrate | 26 g |
| Sugars | 14 g |
| Dietary Fibre | 5 g |
| Sodium | 208 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
veganvegetarianmeal prepsaladside
Really Good Vegan Broccoli Salad
Rainbow Plant Life (Nisha)
6
servings
0
per serve
0
minutes
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Dressing
Equipment
Vegetable peeler
Small saucepan
Small skillet
Glass jar
Large serving bowl
Instructions
1
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.
2
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).
3
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.
4
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.
5
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.
Really Good Vegan Broccoli Salad
Rainbow Plant Life (Nisha)
6
servings
0
per serve
0
minutes
A vibrant vegan broccoli salad with fennel, toasted panko, nuts, and a sweet-spicy dressing made with fresno peppers, raisins, and maple syrup. Perfect as a side dish or light meal.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Dressing
Equipment
Vegetable peeler
Small saucepan
Small skillet
Glass jar
Large serving bowl
Instructions
1
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.
2
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).
3
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.
4
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.
5
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.
veganvegetarianmeal prepsaladside
Nutrition
Provides good amounts of fiber, healthy fats from olive oil and nuts, vitamin C from broccoli, and antioxidants from vegetables.
| Calories | 263 kcal |
| Energy | 1103 kJ |
| Protein | 5 g |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 10 g |
| Cholesterol | 0 mg |
| Carbohydrate | 26 g |
| Sugars | 14 g |
| Dietary Fibre | 5 g |
| Sodium | 208 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
