Make a double batch because this beautiful crunchy, tangy Oil-Free Creamy Broccoli Salad is so delicious that you’ll want to eat the whole bowlful.
Did you know that broccoli is packed with nutrients?
That’s why our mom always told us to eat our broccoli 😉
Gather you ingredients:
Unlike the typical broccoli salad, this one is oil-free (no mayo) and lower fat.
I’ve made this with sunflower seeds as the creamy base, but to lower the fat content I used tofu for this recipe.
I use a VitaMix blender to make the dressing, but I think most blenders will do the trick.
Start by chopping the broccoli into bite-sized pieces and dice the onion. If using grapes, cut them in half.
I chop the dried cranberries a little bit also, but they can be left whole if you like.
You don’t need to squeeze the tofu for this recipe. Just rinse it and toss it into the blender. You might want to break it up a little, depending on what type of blender you have.
Add all the dressing ingredients (except the water) to the blender and push them down. Add a couple of tablespoons of water. Put the lid on, add the tamper, and start the blender on low. Tamp the ingredients down until it gets going. Slowly increase the speed to high. Once you have it mixing, add water by the tablespoonful until you have everything blended and smooth. Depending on how wet the tofu was, you may not need much water. You want this to be pourable, but still thick enough to cling to the salad ingredients. Taste it and see if you want more of anything…like garlic 😋 or salt.
Mix it well. I use about half the dressing and serve the rest on the side because some people like more. You can save this dressing in a jar in the fridge for other salads. It’s good on baked potatoes too.
I like to mix this salad with a grain like rice or quinoa and make a meal of it. It’s good with roasted potatoes too!
Mixed with brown rice.
Store this in the fridge in an airtight container. Eat it within a couple of days for the best taste and texture.
Make a double batch because this beautiful crunchy, tangy Oil-Free Creamy Broccoli Salad is so delicious that you'll want to eat the whole bowlful.
- 2 crowns fresh broccoli, cut into bite-sized pieces About 4 cups
- 1/2-3/4 cup red onion, chopped small
- 1/2 cup dried cranberries, chopped if desired
- 2 cups grapes, cut in half optional
- 1/4 cup slivered almonds optional
- 16 oz tofu (any firmness except silken) No need to squeeze out water
- 1/4-1/2 cup water (you may not need much, if any)
- 2-4 Tbsp maple syrup or date paste
- 1/4 cup champagne vinegar Can use red wine vinegar instead
- 1-3 cloves garlic or more!
- pinch salt optional
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Chop the broccoli into bite-sized pieces
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Dice the onion
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Chop the cranberries, if desired
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If using, cut the grapes in half
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Add all of the above to a large bowl
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Add all the dressing ingredients (EXCEPT THE WATER) to the blender.
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Press everything down with the tamper and start the blender on low.
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Add water by the tablespoonful if needed to get the ingredients to begin to blend.
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Increase the speed of the blender until you have a smooth and creamy dressing.
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Add water a tablespoon at a time, if necessary to make it pourable.
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Pour on about half the dressing and mix well. Add dressing to suit your tastes.
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I like to chill this salad and allow the flavors to marry for about an hour, but it can be eaten right away, of course. Toss with slivered almonds before serving or offer to add to individual portions.
Offer extra dressing on the side, if desired.
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Store in an airtight container in the fridge for a couple of days. Best if eaten within 2-3 days. The extra dressing can be stored in a glass jar for several days.
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Add a cooked grain, like rice or quinoa to make this a complete meal.
Sounds delicious! Is there a non-wine substitute for the red wine vinegar?
Although the alcohol content of red wine vinegar is next to nothing, I realize that some people choose to avoid even the tiny percentage that might be in the vinegar, so I would recommend apple cider vinegar.
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