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Vegan broccoli slaw in a wooden serving bowl.

Vegan Broccoli Crunch Slaw

  • Author: Brittany Mueller
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings 1x
  • Category: Salads
  • Method: Salad
  • Cuisine: Vegan

Description

This vegan broccoli slaw salad is full of texture and flavour. Broccoli florets, slaw mix, roasted sunflower seeds, dried cranberries, smoky tempeh bacon, red onion, and a tangy-sweet poppy seed dressing.


Scale

Ingredients

Poppy Seed Dressing:

  • ⅓ cup (80 ml) white wine vinegar
  • ¼ cup (50 grams) sugar
  • 2 tbsp (30 ml) finely chopped white or yellow onion
  • 1 ½ tbsp (21.5 ml) Dijon mustard
  • 1 tbsp (15 ml) *coarse sea salt, more to taste
  • ¾ cup (175 ml) canola oil (or other neutral vegetable oil)
  • ⅓ cup (80 ml) vegan mayo
  • 1 tbsp (15 ml) poppy seeds

Broccoli Crunch Salad:

  • 34 slices (60 grams) tempeh bacon (optional)
  • Canola oil, for pan-frying tempeh bacon (optional)
  • 4 cups (340 grams) broccoli florets
  • 4 cups (1340 gram bag) broccoli slaw, packed
  • ½ cup (70 grams) dried cranberries
  • ½ cup (70 grams) roasted, salted sunflower seeds, plus more for topping
  • ⅓ cup (50 grams) chopped red onion, soaked in salt water and rinsed (optional)

Instructions

Poppy Seed Dressing:

  1. In a blender, add white wine vinegar, sugar, onion, Dijon mustard, and sea salt. Blend on high for 20 seconds. Turn speed down to minimum and very slowly drizzle in the canola oil. After incorporating the canola oil, continue blending on low for another 30 seconds. Add vegan mayo and poppy seeds, and blend on minimum until mixed well. Set aside.

Broccoli Crunch Salad:

  1. Optional: Heat canola oil over medium heat. Once the oil is hot, add tempeh bacon strips. Cook tempeh strips until browned, flip, and cook the other side. Use a spatula or wooden spoon to break the tempeh into bits. Continue cooking until the tempeh bits are crispy. Drain and set aside.
  2. In a mixing bowl, add ⅓ of the poppy seed dressing to the broccoli florets. Work the dressing into the tops of the florets.
  3. Adding to the broccoli florets and dressing, mix in the broccoli slaw, tempeh bacon bits (reserve some for topping, if desired), sunflower seeds, red onion, and dried cranberries.
  4. *Add enough of the remaining poppy seed dressing to coat the salad. Add more dressing to taste. Chill.
  5. After the salad has chilled, taste and adjust seasoning before serving. Top with extra sunflower seeds and tempeh bacon bits.

Notes

*If using fine sea salt, start with 2 tsp and add more to taste.

*Dress the salad just a few hours prior to serving.

*If you are not serving the entire salad at once: Combine all of the ingredients but do not mix in the poppy seed dressing. Dress individual portions of salad before serving.

Keywords: vegan, broccoli slaw, broccoli salad, vegan broccoli slaw, vegan broccoli salad