Spring has arrived which means picnics, potlucks, and light meals for warmer days. Broccoli salad is so versatile but often heavy and unhealthy with entirely too much mayonnaise, white sugar, cheddar cheese, and bacon. This vegan version, Passion Fruit Broccoli Salad, is light, crisp, and refreshing. But don’t let its refreshing and tangy flavor fool you, the unsweetened coconut and toasted cashews will keep you satisfied for hours!
I love passion fruit. It’s so easy to eat; just clean, slice in half, and enjoy. Not to mention passion fruit is extremely refreshing- every spoonful is a little tropical pick-me-up! But, many people dislike the sweet-tart flavor, the slimy pulp, the gritty seeds, or the combination of the fruit itself.
While many recipes use the fruit pulp and seeds as a topping or mix in, I have taken into account peoples dislike or aversions for the texture in hopes of converting new passion fruit fans with its vibrant flavor.
I am certain that his broccoli salads sweet and savory combination will have you coming back for seconds and thirds!
Passion Fruit Broccoli Salad
- 1 large head broccoli, roughly chopped florets
- 1 mango, chopped into bite sized pieces
- 1 small red onion, finely chopped
- 1/4 bunch cilantro, chopped (~1/4 cup)
- 1/3 cup raw cashew pieces, toasted
- 1/3 cup dried cranberries
- 1/3 cup unsweetened shredded coconut
Passion Fruit Vinaigrette
- 1/4 cup extra-virgin olive oil
- 4 passion fruit, fruit pul and seeds (~3 ounces)
- 1 lime, juiced (~1 ounce juice)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp sea salt
- Toast cashews in toaster oven for 5 minutes at 200 F or in a skillet over medium heat for about 5 minutes, stirring frequently until the nuts are a golden, then set aside and allow to cool.
- In a blender, combine the olive oil, passion fruit, lime juice, apple cider vinegar, honey, and salt.
- Chop broccoli florets, mango, red onion, and cilantro, then add to serving bowl. Mix in cashews, cranberries, and shredded coconut.
- Pour dressing over salad and mix until well coated. You can eat the salad right away, but it is even better after it has chilled or marinate overnight in the refrigerator!
Expert tip: Don’t throw those broccoli stalks away! I asked some of my fellow dietitian bloggers for their favorite tips and recipes using stalks!
- Add them to other sautéed veggies or freeze the stems and save them for a green smoothie!
- Dip the stems in peanut butter for a healthy snack! – Jessica Penner, RD from http://www.smartnutrition.ca/
- If they’re big enough, slice them thin, toss in oil and make broccoli chips! – Chrissy Carroll, MPH, RD from https://www.snackinginsneakers.com/
- Broccoli Salad with Honey-Tahini Dressing – this ones tells you “how to broccoli slaw”!
- Broccoli Slaw Salad with Flaxseeds and Hemp Seeds
- Bacon Broccoli Slaw
Tangy, crunchy, sweet and savory, this broccoli salad will be your potluck go to! It’s healthy, light, filling and packed with fiber, iron, potassium, vitamin A and vitamin C!