This raw vegan broccoli salad is so creamy and light that even broccoli haters will like it. Those who remember the well known potluck-famous broccoli salad would never guess that this has a fraction of the fat and calories of the traditional recipe. This recipe is inspired by the Broccoli Salad on eatplant-based.com, has a few of my tweaks, and is delicious! Such fun to have a salad that you can eat for days.
Blend all mayo ingredients until smooth.
Make broccoli slaw if not store bought. After shredding broccoli stems, carrot and cabbage, mix in a large bowl.
Add broccoli, onion, apple, currants or raisins, seeds or nuts. Toss to mix well.
Whisk together mayo, vinegar, sweetener, salt, and pepper.
Pour the dressing over the salad and mix thoroughly. Refrigerate for at least 1 hour or more hours before serving. Overnight is even better. If a little dry, add a tablespoon or more of plant milk until you reach the degree of creaminess you like.
When ready to serve, garnish with a bit more currants and chopped nuts.
ENJOY!
