Equipment
Ingredients
Salad Base
- 450 g broccoli, cut into small bite-sized florets
- 50 g red onion, finely diced
- 75 g raisins, unsweetened
- 60 g slivered almonds, toasted
- 30 g vegan bacon bits, store-bought or homemade soy bacon
Punchy Vinegar Dressing
- 120 g vegan mayonnaise
- 45 ml apple cider vinegar
- 30 ml maple syrup
- 10 g dijon mustard
- 3 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 229 kcal
- Protein
- 8 g
- Carbohydrates
- 24 g
- Fat
- 13 g
- Fiber
- 5 g
- Sugar
- 13 g
- Sodium
- 485 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 5 g
- Potassium
- 459 mg
- Calcium
- 97 mg
- Iron
- 1.4 mg
- Magnesium
- 65 mg
- Phosphorus
- 134 mg
- Zinc
- 0.9 mg
- Vitamin A
- 24 mcg
- Vitamin C
- 68 mg
- Vitamin E
- 4.0 mg
- Vitamin K
- 88 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.30 mg
- Niacin
- 1.1 mg
- Folate
- 62 mcg
- Water
- 97 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a chef's knife and cutting board, chop the broccoli into small, bite-sized pieces. Include the peeled upper parts of the stalks, cut into small cubes. Finely dice the red onion.
In a small mixing bowl, combine the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, kosher salt, and black pepper. Whisk vigorously until the mixture is completely smooth and emulsified.
In a large mixing bowl, add the chopped broccoli, diced red onion, raisins, toasted almonds, and vegan bacon bits if using. Pour the dressing over the top and toss thoroughly until every piece of broccoli is well coated.
Cover the bowl and place it in the refrigerator to chill for at least 1 hour before serving. This resting period allows the acid in the apple cider vinegar to slightly tenderize the raw broccoli and plump the raisins.
Chef's Notes
- To minimize food waste, do not throw away the broccoli stalks. Trim off the tough, woody outer skin with a vegetable peeler, then dice the tender pale green interior to mix in with the florets.
- If your raisins are extremely dry and hard, soak them in hot water for 5 minutes, drain thoroughly, and pat dry before adding them to the salad. Alternatively, plump them directly in the measured apple cider vinegar.
- The resting step is non-negotiable for the best texture. The apple cider vinegar actually begins a light pickling process on the raw broccoli, softening it while preserving its bright green color and crunch.
- Vegan mayonnaises vary wildly in their salt and acid content. Taste your dressing before mixing it into the vegetables; you may need to adjust the salt or maple syrup depending on the brand you use.
Storage
Refrigerator: 3 days — Broccoli will soften and flavors will meld further on day two, though it may become slightly watery by day three.
Troubleshooting
Broccoli is too tough and chewy to eat pleasantly
Cause: Florets were left too large or the salad was not allowed to rest in the refrigerator
Fix: Chop the coated salad finer or vigorously massage the broccoli with your hands to break down the cell walls, then let sit for another 30 minutes
Prevention: Chop broccoli into pieces no larger than a standard playing dice and ensure a full 1 hour resting time
Raw onion flavor is overpowering
Cause: Red onion was particularly pungent
Fix: Add a small splash of extra maple syrup and apple cider vinegar to balance the sharpness
Prevention: Soak diced red onions in ice water for 10 minutes, then drain and pat dry before adding to the salad
Cultural Context
Traditional Southern broccoli salad is a staple at American cookouts, potlucks, and family gatherings. It typically features raw broccoli heavily coated in a sweet mayonnaise dressing alongside dairy cheese and pork bacon. This plant-based riff utilizes apple cider vinegar to cut through the richness of vegan mayo, capturing the iconic sweet-and-tangy flavor profile while remaining completely dairy-free and meat-free.
