Crunchy chopped broccoli, carrots, bell pepper, raisins and walnuts tossed in a creamy sweet-tangy vegan mayo dressing and chilled until the flavors meld. Gluten-free.
20m prep · 2h cook · 8 servings Gluten-Free
Ingredients Instructions
½ cup Vegan Mayonnaise ⅓ cup Agave Nectar ¼ cup White Vinegar ½ tsp Salt 1 whole Broccoli 1 cup Carrots 1 cup Red Onion 1 cup Red Bell Pepper 1 cup Raisins ⅓ cup Walnuts
Instructions 1 Put the chopped red onion in a small bowl, cover with cold water and soak for 10 minutes to tame its sharp bite; drain well and pat dry. Meanwhile, finely chop the broccoli into pieces no bigger than a small pea-size to dime-size so the dressing can coat and soften them. 2 In a large bowl, whisk the vegan mayonnaise, agave nectar, white vinegar and 1/2 tsp salt until smooth and fully blended, with no streaks of mayonnaise. 3 Add the broccoli, carrots, drained red onion, bell pepper, raisins and walnuts. Toss until every piece is evenly coated. 4 Cover and refrigerate for at least 2 hours. The broccoli will turn bright green and slightly tender while still crisp, the raisins will plump, and the dressing will thin a little as the vegetables release juice. 5 Toss again before serving, taste and add more salt or a spoonful more mayonnaise if it seems dry. Serve cold. Estimated nutrition (per serving) Calories 260 kcal
Protein 3g
Carbs 32g
Fat 15g
Fiber 3g
Sodium 280mg
Sugar 25g
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