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Vegan Broccoli Salad
A simple vegan broccoli salad with cranberries made with broccoli slaw and a maple balsamic dressing.
Course
Salad
Cuisine
American, gluten free, vegan
Keyword
broccoli salad with cranberries, broccoli slaw salad, simple broccoli salad, vegan broccoli salad
Prep Time
5
minutes
minutes
Total Time
5
minutes
minutes
Servings
4
Calories
150
kcal
Author
Monica Davis
Ingredients
For the dressing
2
tablespoons
light olive oil
2
tablespoons
balsamic vinegar
2
tablespoons
maple syrup
1/4
teaspoon
yellow mustard
1/4
teaspoon
salt
For the salad
1/4
cup
dried cranberries
1
(12 oz.) bag
broccoli slaw
1
cup
broccoli florets
chopped small (optional)
2
tablespoons
pine nuts
or sunflower seeds (optional)
US Customary
-
Metric
Instructions
Measure out all of the ingredients for the dressing in a medium-sized salad bowl and stir with a fork or whisk until well mixed.
Add dried cranberries and let them soak up the dressing for a few minutes.
Add the bag of broccoli slaw (and chopped florets if desired) to the dressing and cranberries and stir well.
Top with pine nuts or sunflower seeds. (optional)
Notes
Nutrition facts are calculated without nuts or seeds.
It may seem like there is not enough dressing at first, but the broccoli will release its juices after it sits for a few minutes in the dressing.
Serve immediately or within 6 hours to avoid it getting too soggy.
Nutrition
Serving:
1
cup
|
Calories:
150
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
182
mg
|
Potassium:
379
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
480
IU
|
Vitamin C:
99.5
mg
|
Calcium:
62
mg
|
Iron:
1
mg