Just like there are favorite foods in the Dirty Hippie’s clan, likewise my family had their own traditions. My mom’s broccoli salad was that legend for my side. It was fresh, colorful and had just enough mayo to feel decadent.
We had to swap up a few ingredients to make this vegan, but give it a whirl for your next potluck, picnic or gathering. Or even for weekday lunches at work. The broccoli is filling and the sauce is balanced to be sweet and bity, all at once.
Karen’s Broccoli Salad
6 cups broccoli florets, rinsed & chopped to bite-size
1/2 cup peanuts, shelled (use other nuts or seeds if you prefer)
1/2 to 3/4 cup dried cranberries (or raisins)
1 cup Daiya cheddar shreds
1 cup Vegenaise
3 Tbl. sugar
1 Tbl. apple cider vinegar
3/4 to 1 tsp. ground white pepper
1/3 cup green onions, thinly sliced
In a small bowl, combine Vegenaise, sugar, apple cider vinegar and white pepper. Whisk into a smooth sauce.
In a larger bowl or your serving bowl, toss together broccoli florets, peanut cranberries, Daiya shreds and green onions. Pour sauce over and fold until everything is well covered.
Chill at least one hour or overnight before serving to really combine flavors.