Description
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
Units
Scale
For the broccoli slaw:
- 2 heads broccoli
- 1/2 cup sliced almonds, toasted (optional)
- 1/2 cup golden raisins or dried cranberries
- 1/2 small red onion, finely chopped
For the dressing:
- 1/2 cup non-dairy milk (I used coconut)
- 1/3 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
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 0 hours
- Category: Side Dishes
- Cuisine: American
