You guys, can we talk about side dishes for a minute? Especially summer salad side dishes?

Because, I’m admittedly pretty bad with side dishes for summer bbq meals. This likely has to do with the fact that I’ve never been a fan of mayo-based salads (also noted here) but I’ve been working on this aspect of my kitchen game over the past couple of years.

Take this bacon ranch potato salad. It’s perfect in every way. And this black bean and roasted corn salad? Another proven winner.

Also, two of my all-time faves, roasted veggie, feta, orzo salad and curried couscous, also take the cake.

But it’s been quite a while since I’ve made any new and exciting summer side dishes. That is, until this broccoli slaw came along.

And hello! Just like that I’ve got a killer new side dish!

Actually, we’ve been eating it as a lunch salad and topping our sandwiches with it as well so it’s been a versatile addition to my arsenal. Using the slicer blade on the food processor, the broccoli practically preps itself.

You’ll toss the slivered raw broccoli with a creamy apple cider vinegar dressing, golden raisins, and chopped red onion and in about 15 minutes, you’ll be devouring this vegan broccoli slaw.

It’s bright, light, super healthy, and the recipe makes a ton of food so it’s the perfect dish for big parties or for hoarding to yourself for lunches all week. Not that I would know or anything…

Vegan Broccoli Slaw

Name: Vegan Broccoli Slaw
Prep time: 15 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 heads broccoli; ½ cup sliced almonds, toasted (optional); ½ cup golden raisins or dried cranberries; ½ small red onion, finely chopped; ½ cup non-dairy milk (I used coconut); ⅓ cup vegan mayonnaise; 2 tbsp apple cider vinegar; 1 tbsp sugar; 3 tbsp finely chopped shallot or extra red onion from the slaw above; Kosher salt and freshly ground black pepper

Yield: 6 to 8 cups

Prep Time: 15 minutes

Total Time: 15 minutes

Vegan broccoli slaw is the perfect, healthy, raw and gluten-free summer BBQ side dish for vegans and meat-eaters alike. With a creamy cider vinegar dressing that lightly coats the shaved broccoli, golden raisins, and red onion, it makes for a great sandwich topping too!

Ingredients

For the broccoli slaw:

2 heads broccoli
½ cup sliced almonds, toasted (optional)
½ cup golden raisins or dried cranberries
½ small red onion, finely chopped

For the dressing:

½ cup non-dairy milk (I used coconut)
⅓ cup vegan mayonnaise
2 tbsp apple cider vinegar
1 tbsp sugar
3 tbsp finely chopped shallot or extra red onion from the slaw above
Kosher salt and freshly ground black pepper

Instructions

Chop the broccoli florets into small enough pieces that will fit through the feed tube of your food processor. With a vegetable peeler, peel off the top layer of the stalks and chop them up as well. Surprisingly, simply peeling the stalks makes them quite palatable in raw form.
Attach the slicing blade to the processor and drop the broccoli through the feed tube with the processor running. Scoop out all of the broccoli into a very large bowl and toss with the raisins and red onion.
Whisk all of the dressing ingredients together along with a good pinch of salt and pepper in a glass measuring cup or small bowl and pour the dressing over the broccoli. Toss to coat well and season with salt and pepper to taste. The slaw can be served right away or left for the flavors to marry a little in the fridge for a couple of hours. The broccoli will stay crisp, stored in an airtight container in the fridge, for about 5 days.

Notes

You can, of course, make the non-vegan version of this slaw by swapping the non-dairy milk for buttermilk and using regular mayo. I have no doubt this recipe is stellar made with dairy; we just chose to make it vegan.

adapted from Smitten Kitchen

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