Raw Broccoli Salad with Cashew Vegan Mayo
A creamy, crunchy raw broccoli salad tossed with raisins, peanuts, and a rich cashew vegan mayonnaise. This plant-based recipe is packed with fiber and cruciferous vegetables that support hormone balance and reduce inflammation.
Prep Time: 15 minutes
- Prep Time: 15 minutes
- Soak Time (Cashews): 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Ingredients
For the Salad:
4 cups broccoli florets, finely chopped
½ cup raisins (or dried cranberries for variation)
½ cup roasted peanuts (unsalted preferred)
¼ cup red onion, finely diced
For the Cashew Vegan Mayonnaise:
1 cup raw cashews (soaked in hot water for 30 minutes, then drained)
2 tablespoons lemon juice (freshly squeezed)
½ teaspoon sea salt (adjust to taste)
1–2 teaspoons agave syrup (adjust to sweetness preference)
⅓ to ½ cup water (adjust for desired creaminess)
Instructions
1. Make the Cashew Vegan Mayo:
· Add the soaked and drained cashews, lemon juice, salt, agave, and ⅓ cup of water to a high-speed blender.
· Blend until smooth and creamy. Scrape down the sides as needed.
· Add more water, 1 tablespoon at a time, if the mayo is too thick.
· Taste and adjust lemon, salt, or agave to your liking.
2. Prepare the Salad:
· In a large mixing bowl, combine the chopped broccoli, raisins, peanuts, and red onion.
· Add about ½ to ⅔ cup of the cashew mayo and toss to coat everything evenly. (Add more mayo if you like it creamier.)
3. Chill & Serve:
· Let the salad sit in the fridge for at least 30 minutes to allow flavors to meld.
· Serve chilled as a side dish or light lunch.
Notes
• Add a splash of apple cider vinegar or a pinch of garlic powder to the mayo for extra tang.
• For crunch, you can substitute peanuts with sunflower seeds or slivered almonds.
• The cashew mayo keeps in the fridge for up to 5 days.