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Broccoli Raisin Salad

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Broccoli Raisin Salad

raw vegan Broccoli Raisin Salad served with an avocado flower

~ raw, vegan, gluten-free ~

To be honest, I haven’t been dabbling around with salad recipes for quite a while.  It’s not that they don’t interest me, I guess I have just been lazy in writing them down as a recipe.

When I want a salad I just clean out the fridge and throw something together.  But lately, I have been craving veggies that are adorned in a beautiful setting of multiple ingredients.

Have you ever had the cooked version of the Broccoli Raisin Salad? I remember them at just about every family pot-luck.  It is delicious, but if you are wanting to stay raw or just eat better, the recipe below fits the bill and satisfies the taste buds.  The original cooked recipe contains dairy and bacon…you won’t find that here, but you will find flavor!

One day I made a huge Three Green Salad and this salad.  I dished both up for my sweetheart’s lunch. He ended up mixing the two and FELL IN LOVE with the combination!  So keep that in mind if you want to create another variation of these combined salads.

In this recipe, I used an MCT oil which stands for, medium-chain triglyceride. It is derived from coconut oil and sometimes palm oil.  MCT oils are a special class of fats that are digested and handled by the body in a different way than most fats.   Coconut oil is also a medium-chain triglyceride oil.

This oil is absorbed directly into your liver where it is metabolized and acts more like a carbohydrate, providing instant and sustained energy for your body.   It is also known as an excellent tool to use in losing weight and in maintaining your optimal weight.  It does this by boosting your metabolism and helping to optimize the production of thyroid hormones.  Diabetics could benefit from using MCT oil as it helps to regulate blood sugar levels

There is a lot of information on the web about MCT oils, so if interested, I encourage you to do some more reading.  There are so many other health benefits to it and knowledge is power! (source, source)

To add a little pop of “wow” to the plate, I sprinkled some micro greens on the salad and snuggled in an avocado rose. I hope you enjoy the recipe. Blessings, amie sue


Yields 7 cups





  1. Combine all of the ingredients in a high-powered blender.  Blend till it becomes a smooth and creamy sauce.  This is where soaking the cashews come into play.  They blend so much better when they have been soaked.


  1. In a large bowl combine; broccoli, raisins, onion, and sunflower seeds. Toss gently until well mixed.
  2. Pour the dressing over the salad and mix until well cooperated.


  1. You can soak the raisins in purified water if you want to soften and plump them up.  You could then in return use that “raisin soaking water” in the dressing to sweeten it up a bit.  If you use the raisin water, you might be able to cut out some of the agave.  Just depends on how sweet you like things.
  2. Broccoli – I got a really good deal on a 2lb bag of pre-cut floret broccoli.  This bag will provide 12 cups of broccoli, so if you want to double this recipe, this is an easy way to have the right amount on hand.  I went through the bag and cut all the stems off, leaving just the broccoli flower for this salad.  Don’t throw the stems away!!  They work wonderfully in flax crackers, or you can just eat them.  The stems actually have a lot of flavor; they’re just not as attractive.  I love that with raw foods that there isn’t any waste!

23 thoughts on “Broccoli Raisin Salad

  1. mom says:

    This is the absolute best tasting salad !

  2. LePeep says:

    Made this one tonight. I love it.
    I see this being a staple recipe for me. I will adjust & tweak future endeavors to make it more my own. Thanks.

  3. ben says:

    Hi, Amie-Sue.

    I was skeptical when I read the ingredients: broccoli and raisin? ! However, I’d been making your recipes for nearly a month, and decided to forge forward placing my trust in you. You didn’t let me down–this is a phenomenal recipe, one we’ll be eating again and again in my house. I even used the broc. stalks–sliced them thin, and they were fantastic. Thank you very much.

    • amie-sue says:

      Shew *wipes brow* hehe Happy to hear that you acted on that sliver of trust in me. :) It is always fun to be surprised like that… it opens a whole new world of flavors to a person. I really appreciate you sharing that though, means a lot Ben. Have a great day, amie sue

  4. Tammy says:

    So excited about this salad! I usually make it with grapes, but all the “old fashioned” recipes call for Mayonaise (I sub with Vegan Tofu Mayo) but this is much better!!!

  5. Kirst says:

    How long will this salad last in the fridge?

  6. Abdullah says:

    Good Afternoon Amie,

    Now I’m eating this salad and I really like it! well done Amie! I also threw the broccoli stems in my juicer which turned out really good! thanks for the wonderful recipe!

  7. toncheva svetlana says:

    you make me happy , your site is a great inspiration for me and a refuge from my social isolation.

  8. Debbie Collingwood says:

    Can you substitute coconut oil for the MCT oil??

  9. Meta Pope says:

    What mustard did you use when you made the Broccoli Raisin Salad? Did you us your raw sweet and spicy? Delicious salad!!

    • amie-sue says:

      Hello Meta,

      I used a prepared organic yellow mustard that I had on hand. You could use the raw sweet and spicy one for added flare! I love this salad. :) amie sue

  10. John smith says:

    We attend a vegan potluck on the 3rd Tuesday of the month and last night I made this to take. It was a big hit. Fortunately, I made enough that there were left overs. I know what I’m having for lunch!

    • amie-sue says:

      Good afternoon John,

      Hey, thanks for coming back and letting me know how the recipe went for you. I appreciate that. :) Left-overs are wonderful! I hope that you are having a wonderful day, amie sue

  11. Cordelia says:

    Love your website. You are truly a gift to the world. I am continually amazed at your art creations. I am currently trying this recipe and would love to know what is meant by prepared mustard, could you recommend a brand? Thanks

    • amie-sue says:

      Thank you Cordelia. I appreciate the kind words. I don’t have a specific brand on the mustard. When I buy it, I look for organic which minimal ingredients. amie sue

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