Broccoli Salad

A delicious broccoli salad made with a creamy dressing that can also be made oil free!

Course Salad, Side Dish

Cuisine Salad

Keyword broccoli salad

Prep Time 30

Total Time 30

Servings

Calories 4086kcal

1 cup homemade vegan mayonnaise refer to blog notes for 30 second, 4 ingredient recipe
3 tablespoon red wine vinegar can also use white vinegar or balsamic vinegar
¼ cup tahini runny tahini works best
¼ cup date syrup

Wash the broccoli head and remove any rough pieces. Note that we are using the whole stalk so you don't want to remove too much. Usually the only part that requires removing is a small slither off the end of the stalk. The rest you want to keep!
Slice the broccoli into large florets.
Slice each floret into thin long pieces. Keep the broccoli heads on. Make sure any chunky pieces of the stems are sliced thinly. Some pieces will be stem only or broccoli head only, this is okay. Add all of the sliced broccoli to a large bowl.
Slice the red onion lengthways, creating half rings.
Slice the red cabbage lengthways and chop in half once. This is to achieve long skinny red cabbage pieces (refer to photo).
Remove the pits from the dates and slice into tiny pieces
Add all ingredients to a bowl and pour salad dressing on top. Toss until well combined with the salad dressing.

Add mayonnaise (or yoghurt if using oil free alternative), tahini, date syrup, and red wine vinegar to a bowl and mix untill well combined.