I hope that since you're on board for a plant-based life that you're discovering how to make delicious plant-based recipes. Have you branched out and experimented with your own recipe creations, too? This Broccoli Waldorf Salad was an experiment for me. I love any salad that is tangy and sweet AND, I like to use up what's in my fridge. I had only a little raw broccoli but really wanted a broccoli salad. You probably know the traditional one made with mayo and bacon. Uhemmm not on our diet.
Well, this salad needed expanding so the first thing I thought of was chopped apple and then, instead of the traditional walnuts, I added some dry roasted peanuts.
It was easy to throw together the dressing, too. Instead of vegan mayonnaise, I used unsweetened cashew yogurt (a new find for me) along with a squeeze of mustard, a little apple cider vinegar, and some maple syrup. The yogurt has a lot less fat than the mayonnaise would, too. When I made this for my lunch, I did not measure. That's the place that I'd like you to get so that meal-making starts to be more fun and less of a chore (less clean-up, too). But, of course, I have the recipe measurements for you below. 😃
If you are sensitive to raw broccoli, a great way to still eat this salad is to blanch the raw broccoli in a little boiling water for a few minutes so it's not quite as raw. Then drop it in ice water to stop the cooking. I've tried this before and it works well, too. Once you get more used to eating this many raw veggies, you'll probably become less sensitive.
As always with recipes on this site, you are welcome to leave out nuts and seeds if they are not on your diet.
I'd love to hear your feedback in the comments below for this Broccoli Waldorf Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!