Broccoli Crunch Salad
Welcome back to BIG A$$ BOWLS! If you love fancy salads and meal prep, this broccoli crunch salad is the perfect dish for you!
Up until fairly recently, I was convinced that I don’t like salads. I think that growing up in the 90s conditioned me to think that salad equals bland “diet food”. As I started experimenting with vegan cooking, I realized that salad is just a mixture of ingredients paired with some dressing. And the ingredients could be virtually anything: raw or cooked, fresh or pickled, light or hearty… So now I am on a mission to show you that plant-based salads can be filling, delicious, and vibrant!
Why You’ll Love This Recipe
- Broccoli is an amazingly versatile ingredient. If you come across some fresh broccoli at your local store or farmer’s market, this is a great way to use it!
- The texture of this salad is simply incredible… So crunchy and fresh!
- Did you know that eating a variety of vibrant veggies is not only good for your gut, but can also contribute to your longevity? That’s right, this salad may be the reason you live longer!
- This broccoli crunch salad is truly taking it back to basics. It is made with simple, flavorful, whole-food ingredients, and therefore full of nutrients!
- Edamame is a great source of protein, not to mention a delicious addition to any salad.
How to Make This Recipe
First, prep your veggies. Chop, dice, grate, and crush. Add all salad ingredients to a large bowl.
In a separate bowl or jar, whisk the dressing ingredients: tahini, apple cider vinegar, and sriracha. It doesn’t get more simple than this!
Pour the dressing over top of your broccoli crunch salad and mix until everything is evenly combined. Season with salt and pepper to taste, and enjoy!
Hack It!
- Can’t have soy? No problem! Just swap edamame beans for chickpeas, green peas, or French beans.
- If you’re allergic to peanuts, you can use any other type of nut. Alternatively, for a completely nut-free version, use toasted pumpkin seeds or sunflower seeds.
- This broccoli crunch salad is a perfect opportunity to get scrappy! If you have some vegetables, herbs, or even berries that would otherwise go to waste, you can chop them up and add them to this salad.
- You can even customize the dressing! Instead of tahini, you can also use nut or seed butter.
Other Recipes You’ll Love
If you love meal-prep friendly recipes, you need to check out the PlantYou Planner! It’s a fully customizable meal planner program that allows you to take charge of what you eat! You can choose from monthly curated meal plans, or create your own custom menu. The planner database has OVER 600 whole-food plant-based recipes for you to choose from, and you can toggle the number of servings for every single one! Plant-based living has never been easier!
And if you see a copy of the PlantYou Cookbook at your local store, take it as a sign from above! The book features 140+ delicious vegan recipes that will transform your approach to cooking. Each recipe is accompanied by a beautiful infographic to help you see the ingredients, and the recipes are accessible and beginner-friendly. This cookbook is a must-have for any plant-based foodie!
The Recipe: Broccoli Crunch Salad
Ingredients
- 7 cups broccoli, diced
- 1 red onion, diced
- ½ cup peanuts, crushed
- 1 green onion, diced
- 1 red bell pepper, seeds removed, diced
- 1 carrot, grated
- 1 ½ cups edamame, thawed from frozen
For the dressing
- 4 tbsp tahini, OR SIR KENSINGTON'S SPECIAL SAUCE
- 1 tbsp apple cider vinegar
- 2 tbsp sriracha
- salt and pepper, to taste
Equipment
- chopping board
- knife
- Bowl or jar for the dressing
Instructions
- Add all salad ingredients to a large bowl. In a separate bowl, combine the dressing ingredients.
- Pour the dressing over top and combine until covered. Store in the fridge for up to 3 days.
This salad was wholesome and delicious! I’ll certainly make it again.
Thank you 🙂