Raw broccoli salad

Broccoli goodness – yeah! I LOVE broccoli but became quite curious a couple of years ago how to prepare a delicious meal with broccoli, which doesn’t involve cooking it to death. Which is, if we are honest, what most people do. Nearly all the nutricious goodness is gone after the boiling process, and whilst steaming seems marginally better, I wanted more crunch.
So the idea came along to eat raw broccoli! Indulging in some of my favourite pastimes – searching for food inspirations in the www (I call it foodling, not googling), I found what I was looking for.

A raw vegan broccoli salad! I was sold, and so I hope are you!
Reading through the ingredient list was intriguing as I couldn’t imagine how these flavours and textures would all come together to a harmonious dish. But, I was proven wrong and since then I’m hooked. I made this salad various times now, served it to friends and family and we all agree – it’s a keeper! Here it comes for you, tried and tested 🙂

Ingredients for 6

For the salad:

two broccoli crowns
  • 2 large broccoli crowns*, finely chopped
  • 1 1/2 cups red grapes, seedless and halved
  • 1/3 cup roasted almonds, chopped
  • 1/3 cup dried raisins or cranberries
  • 3/4 cup red onion, diced

For the dressing:

  • 3/4 cup raw cashews, soaked 3-4 hours or ideally over night
  • 1/4 cup water
  • 2 Tbsp maple syrup
  • 2 Tbsp apple cidre vinegar
  • 1 garlic clove
  • salt and pepper to taste

*Waste not – want not “nugget”

Don’t throw away the broccoli stems! Chop them up roughly and place the bits into a food processor and blitz them up until you get really small pieces. You’ll see in the next paragraph why.
Once you got the finely blitzed broccoli stems out of your food processor, spread the “pieces” out slightly and set aside for at least 90 minutes.
After than you can place all into an airtight food container an use it for your next broccoli soup, or as garnish sprinkled over salads, in sandwiches, or place it in the freezer for your next vegetable soup.

Nutritional “nugget”

Did you know that we can reap the full cancer-fighting potential of broccoli’s sulphurophanes when we chop it finely and let it sit for up to 90 minutes? Exposing the finely chopped broccoli to air activates the enzyme that promotes sulforaphanes. Normally this enzympe is damaged when we cook or steam broccoli, but it is maintained when we eat broccoli in its’ raw form. What was suprising though to me was the fact that you can actually increase or promote sulforaphanes when you chop the broccoli and let it sit out for a good while.
The finer you chop it the better (you may even put it into a food processor and whizz it up) and the longer it’s out the better too.
You may keep this in mind when preparing soups, but for this raw broccoli salad it may not be the ideal “bite”size.

OK – let’s get to it!


  1. Finely chop the broccoli crowns and let it sit for at least 30 minutes.
  2. Lightly dry roast the almonds in a pan until they start releasing their nutty aroma and turning golden brown. Alternatively you can roast your almonds in an oven for max. 10 minutes at 180°C. Set aside to cool down slightly.
  3. Chop the opion and set aside.
  4. Wash and half the red grapes and set aside.
  5. Once the almonds are cooled down, chop them up roughly.
  6. Prepare the dressing by blitzing the drained cashew nuts, with all other dressing ingredients in a food processor or a Nutribullet until smooth and creamy.
  7. Now all ingredients can be mixed together in a large salad bowl. Toss the salad until the dressing evenly covers all ingredients.
  8. ENJOY!!
vegan broccoli salad with almonds, raisins, and grapes

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Broccoli creme soup

I love soups as it gets colder outside! This one is an all-time fave of mine, and it seems great for the next chilly days that are forecasted. Not only will it warm you from the inside out, but it’s super healthy too.

Broccoli is another healthy member of the cruciferous vegetable family, like cabbage, kale, cauliflower, Brussels sprouts, bok choi and many more. If you’ve seen my past recipes you may have noticed that I cook with these veggies on a very regular basis. Why? All cruciferous veggies have a wonderful component, which makes them so incredibly beneficial for our health. I have shared some of these benefits in my stir-fry ginger cabbage recipe.

Now, did you know that you can make broccoli even healthier by chopping it into small pieces before cooking it? Apparently the finer you chop it, the better! Chopping the broccoli activates the enzyme myrosinase, which in turn causes sulforaphane to become available for absorption. To allow the sulfurophane to ‘develop’ it’s important to let is ‘rest’ for at least to 30 minutes before cooking it. ‘Resting’ times between 30 – 90 minutes are most beneficial to maximise sulforaphane absorption according to some research.
It was last year that I came across this interesting fact and now it became second nature for me when preparing any dish with broccoli:

  1. chop finely
  2. wait for at least 30 minutes 

With this information ‘out of the way’ let’s get to our creamy soup!


  • 500gr broccoli
  • 1 small onion
  • 1 Tbsp oil
  • 1/2 Tbsp vegan butter/margarine
  • 1 Tbsp flour
  • 1 1/2 Tbsp white wine
  • 500ml vegetable stock
  • 100ml vegan cream (soya/oat)
  • 1/2 tsp salt
  • 2 Tbsp almond flakes or chopped almonds
  • some pepper and nutmeg to taste


  1. Wash broccoli and chop finely
  2. Set aside for at least 30 mins
  3. Go and enjoy something else in the meantime like reading, chatting to a friend, or taking a power nap 😉
  4. Come back and chop the onion finely. Heat some oil in a deep pan and add the chopped onion, and glaze at medium heat for 1-3 minutes. 
  5. Then add the vegan butter/margarine and the finely chopped broccoli and dust the flour over the mix. Gently stir and cook for 2 minutes.
  6. Add the white wine, the vegetable stock, and the cream and cook everything for 5-10 minutes, until the broccoli is cooked.
  7. Once cooked, turn off the heat and carefully blend all ingredients with a hand blender. Then season with salt, pepper, and nutmeg.
  8. Serve in bowl sprinkling the almond flakes / chopped almonds over the soup.

Enjoy and stay warm!