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Overhead view of broccoli salad and a serving spoon on a yellow plate on a table.
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Really Good Vegan Broccoli Salad

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 6
Calories: 297kcal
Author: Nisha Vora

Ingredients

  • 1 large head of broccoli (1 ½ pounds or 680g)
  • 1 medium fennel bulb, very thinly sliced (optional, see note 1)
  • 1 large handful of flat-leaf parsley, chopped
  • 1 tablespoon extra virgin olive oil
  • ½ cup (40g) panko breadcrumbs (see note 2 for GF sub)
  • ½ cup (70g) roasted almonds or pistachios, chopped (see note 3 for nut-free sub)

Dressing

  • 1 to 2 fresno peppers, thinly sliced (2 for a good level of heat)
  • 3 tablespoons golden raisins (or brown / Thompson raisins), chopped
  • 3 tablespoons maple syrup or agave nectar
  • 1 medium shallot, diced
  • 2 garlic cloves, minced or grated with microplane
  • 1 medium lemon, zested + 2 to 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon red pepper flakes (optional, for more heat)
  • ¼ teaspoon kosher salt, more to taste
  • Freshly cracked black pepper
  • ¼ cup (56g) extra virgin olive oil

Instructions

  • Make the dressing. Add the fresno peppers, raisins and maple syrup to a small saucepan or small non-stick skillet. Bring to a simmer, and simmer at a decent simmer for 5 minutes, stirring occasionally. The mixture will froth and bubble as the chiles release their water. Add the shallots and simmer for 3 more minutes.
    Transfer the mixture to a glass jar and allow to cool slightly. Add in the minced garlic, lemon zest, 2 tablespoons of lemon juice, mustard, red pepper flakes, ¼ teaspoon kosher salt, several cracks of pepper, and olive oil. Shake well to combine.
    Taste, adding more salt or pepper to taste, and 1 more tablespoon of lemon juice as desired. The dressing will be thick.
    NOTE: If you prefer a more heavily dressed salad, add 1 to 2 more tablespoons olive oil and 1 more tablespoon lemon juice, plus more salt and pepper to taste.
  • Prep the broccoli. Use a vegetable peeler to peel away the tough outer layer from the stalks, then roughly chop the stalks. Cut the crowns into large pieces.
    Add the broccoli stalks and stems only to your food processor. Pulse in short bursts until the stems are finely chopped. Scoop them out into a bowl.
    Now add the florets and pulse in short bursts (8 to 10 times) until the broccoli is finely chopped but not riced. It’s fine to have some variation in size, but if any large pieces remain, scoop them out and finely chop with a knife (or re-pulse separately in the food processor).
  • Prep the fennel. Slice off the fennel stalks and discard or freeze for stock. Pick off the wispy fronds and save for garnish. Remove any tough outer layer from the fennel bulb, then slice the bulb in half, lengthwise. Using a mandoline or very sharp knife, very thinly slice the bulb crosswise.
  • Toast the panko. Heat 1 tablespoon olive oil to a small skillet over medium heat and allow to warm, about 1 minute. Add the panko bread crumbs and season with a pinch of salt and pepper. Stir frequently, especially once the panko starts to turn color, 3 to 5 minutes, until most of it is golden brown.
  • Assemble. Add the broccoli, fennel, and parsley to a large serving bowl. Pour in some of the dressing and toss. Add more dressing as desired and toss again. Season to taste with salt and pepper. Add your panko crumbs and nuts and toss again. Enjoy.
    Note: If planning to keep leftovers, add the panko and nuts only to the amount of salad you plan to eat. Store the toasted panko in a jar in the pantry.

Notes

  1. If you can’t find fennel, you can omit it or use a few carrots. Peel them and shave them with a wide Y-shaped vegetable peeler, use a mandoline to thinly slice, or julienne them.
  2. Allergic to gluten? Use gluten-free panko breadcrumbs. Or omit the panko entirely and use something crunchy in its place, like toasted pepitas or sunflower seeds, or more almonds/pistachios.
  3. Allergic to nuts? Try toasted pepitas or sunflower seeds.