Broccoli Crunch Salad Recipe :: Vegan


[MUSIC PLAYING] -Aloha, friends. It’s Cobi. For this Veggietorial,
I’m going to show you how I make a broccoli
crunch salad. So let’s get started. [MUSIC PLAYING] -I start by cutting
organic broccoli into bite-size florettes. This is my absolute favorite
way to eat this nutritional powerhouse. Shred, grate, or
spiralize your carrots. I added some chopped red
onion, but you could also use shallots or your
favorite sweet onion. For those of you that
consider celery to be food, we’ll add some in, or
if it’s not your thing, substitute diced green apples. For an incredibly
simple dressing, I just used some vegan
mayo, brown rice syrup– you could also use maple or
agave nectar– mustard, salt and pepper, a tiny bit of
curry for a kick, and mix well. Add all of the veggies
to a large bowl, and then you can add in
whatever else you think will take the deliciousness
to the next level. So I added spicy pecans, some
sun-dried cranberries, and then I had the genius idea that this
needed a little bit of smoke, so I added in some
un-bacony bits. Give it a toss. For a complete meal, I
serve the broccoli salad with pan-seared portobellos
and tomato-basil pasta. And ta-da– we just made
broccoli crunch salad. You can check out
these links for some of my previous recipes. And I make new
videos every week, so please be sure to
subscribe to my channel so you don’t miss out
future deliciousness. Mahalo for watching.