Healthy Broccoli Salad (No Mayo)

5 from 5 vote

Healthy Broccoli Salad (No Mayo)

This Healthy Broccoli Salad (No Mayo) is a healthier version of everyone’s favorite broccoli salad. A perfect combination of crunch and tangy creaminess. Made with dried cranberries, raisins, almonds, pumpkin seeds, red onions and a delicious homemade dressing, and it’s ready in less than 15 minutes! Perfect for meal prep. Gluten free, grain free, dairy free, sugar free and vegan.

Prep Time15

Course: Salad, Side Dish

Cuisine: American

Keyword: broccoli, paleo, vegan, Whole30

Servings: servings

Calories: 292kcal

Author: Lora

Equipment

Food Processor with the s-blade attachment, or mini-prep food processor
bowl
whisk

Ingredients

For the salad:

2 heads of broccoli florets cut into small chunks
2 cups of cabbage I used a chopped salad kit that has cabbage but you could use red cabbage
½ cup roasted sliced almonds
½ cup pumpkin seeds unsalted
½ cup red onions chopped, or sweet onion or shallots
½ cup raisins
½ cup cranberries use more raisins if you don't have dried cranberries
½ teaspoon sea salt more to taste
½ teaspoon freshly ground pepper more to taste

For the dressing:

⅓ cup orange juice sugar-free (freshly squeezed is ideal)
¼ cup almond butter no salt and no sugar
2 Tablespoons extra-virgin olive oil
1 Tablespoon vinegar red, white wine, or rice vinegar could be used
2 Tablespoons coconut aminos soy sauce or tamari could also be used
1 shallot finely chopped, or red, sweet onion, or garlic
½ teaspoon sea salt

Instructions

For the salad

Blanch broccoli: In a pot of boiling water, blanch the broccoli florets for about one minute. You want them to turn bright green, so should not take longer than a minute. The broccoli will still be crisp and crunchy without the raw edge.
Assemble salad: In a medium bowl, place the broccoli, cabbage, almonds, sunflower seeds, red onions, raisins and cranberries. Season with salt and pepper.

For the dressing

Blend dressing: Add ingredients to a high-speed blender or food processor (or mini-prep food processor) and blend for 20-30 seconds, or until smooth. If dressing is too thick, you can thin it out with a little more orange juice or a few drops of olive oil. Check the flavor and adjust with more vinegar, if needed. Set aside.
Or whisk together: Alternatively, you can whisk ingredients together in a bowl or shake until incorporated in a mason jar.
Drizzle on dressing: Add amount you want to coat all the broccoli salad. Toss to combine. Check flavoring and add salt and pepper, to taste.
Serve: Enjoy the salad at room temperature. Or you could store in the refrigerator until ready and serve cold.
Storing: If you add the dressing to the salad, it will store in the refrigerator for 1-2 days. If you don’t add dressing, the salad should stay fresh for a few days in an airtight storage container.

Nutrition