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Broccoli Salad with Maple Ginger Dressing [vegan] by the Flexitarian

Broccoli Salad with Maple Ginger Dressing [vegan]

This tasty broccoli salad is bursting with beautiful flavours and goodness.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Raw Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Salads
Cuisine English
Servings 4 people
Calories 1244 kcal


  • veggie bullet or grater or mandoline


  • 500 g broccoli head
  • 2 garlic cloves - crushed
  • 6 Tbsp extra virgin olive oil
  • 3 Tbp lemon juice
  • 1 1/2 Tbsp maple syrup
  • 1 1/2 Tbsp cider vinegar
  • 1 tsp Dijon mustard
  • 3/4 to 1 Tbsp of freshly grated ginger root
  • 3 Tbsp chopped coriander leaves
  • 40 g almonds [
  • chilli flakes to taste
  • salt -moptional


  • Shred the broccoli head (florets + stalk) with the Veggie Bullet using the shredding blade. Alternatively you can use the coarse side of a cheese grater or a mandoline.
  • Place shredded broccoli in a salad bowl.
  • Make dressing by mixing together mustard, olive oil, crushed garlic, lemon juice, maple syrup, cider vinegar and grated ginger.
  • Toss broccoli in dressing. Add chopped coriander leaves.
  • Roughly chop the almonds and add them to the salad.
  • Season to taste with chilli flakes and salt if using.


Serving: 250gCalories: 1244kcalCarbohydrates: 63gProtein: 23gFat: 107gSaturated Fat: 13gPolyunsaturated Fat: 14gMonounsaturated Fat: 75gTrans Fat: 1gSodium: 229mgPotassium: 1955mgFiber: 18gSugar: 28gVitamin A: 3119IUVitamin C: 446mgCalcium: 379mgIron: 6mg
Keyword Broccoli, salad
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