This raw broccoli salad is a celebration of textures, flavours, and gut-friendly ingredients. Packed with fibre, plant diversity, and a creamy, tangy sauce, it’s a no-cook recipe that feels as nourishing as it does satisfying.
The finely chopped broccoli and julienned carrots create a crunchy base, while cranberries and seeds add pops of sweetness and crunch. The creamy sauce made with light cream cheese and tahini ties everything together beautifully. Plus, letting it chill in the fridge helps the flavours meld into an irresistible bowl of goodness.
Perfect as a light meal or side, this salad proves raw veggies can be anything but boring
Raw Broccoli Salad
Ingredients
- 1 small head broccoli
- 3 small carrots
- 50 g cranberries
- 50 g seeds
- 2 tbsp pickled onions *
- pickle onion juice
For the creamy sauce
- ~130 g light cream cheese
- 1 tsp garlic powder
- 1 tbsp tahini
- salt
- a few tbsp of water
Instructions
- Prepare the sauce with the sauce ingredients.
- Chop then broccoli finely with a knife (I wash the broccoli well by submerging it in a bowl of water and vinegar, then rinsed)
- Chop the carrots with a julienne peeler to make long stripes and then cut into smaller pieces.
- To a large serving bowl add the broccoli, carrots and the rest of the ingredients.
- Mix well and enjoy.
Notes
I would suggest to leave in the fridge for 1 hour to really soak all the flavours and so it is nice and fresh.
(*) pickled onions: I don’t like raw onions so I simply sliced a small red onion and added to a bowl, filled up with water, vinager, salt and sugar and left to soak overnight.