Brilliant Broccoli Salad

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
  • Processor

Happy Mother's Day to all of the mums out there.

It was my sister's first mothers day as a new mum; so mum, Kara and I cooked together to celebrate. I also started my day having breakfast with my dear friend Lyn, who has been like a second mother to me.

So, I decided to come home and honor Lyn at our family lunch by serving up a version of one of her fabulous recipes. This brilliant broccoli salad is a delicious way to enjoy raw broccoli. I admit, I'm not a fan of raw broccoli. But, the creamy covering on this salad is a game changer, and is the sexiest way to eat raw broccoli.

The mayo-style dressing is thick to achieve the “sticks to your ribs” effect raw dishes often lack. In this salad, creamy, crunchy, and chewy textures complement bright, tangy, sweet, and spicy flavors. Finely dicing the vegetables is critical to make sure all the ingredients are uniformly dressed, and to get all the flavors with every bite.

Lyn's original recipe conventional mayonnaise, bacon bits, roasted nuts and seeds, refined sugar, and white vinegar. I've used my raw mayo as the base for the dressing, and added raw sunflower seeds, pumpkin seeds, sliced raw almonds, and some crunchy vegetables to jazz things up.

If you suffer from nut allergies, commercial soy mayonnaise can be substituted for the cashew mayo in the dressing. Adjust the vinegar, lemon juice, mustard, salt, and sweetener quantities to taste.

This delicious raw salad keeps me crazy for raw crucifers. It is dressed to impress, and absolutely delicious.

Brilliant Broccoli Salad

Brilliant Broccoli Salad

Serves 6 to 830 MINS



  1. To make the dressing, throw all of the ingredients into your blender and blast on high for about 1 minute, until smooth and creamy. Chill in the fridge.
  2. To assemble the salad, toss the broccoli, celery, green onions, almonds, hemp seeds, sunflower seeds, and pumpkin seeds in a bowl. Add the dressing and toss. Season with salt and pepper, to taste.

Photo by Trent Lanz, and styling by Alicia Buszczak


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