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Really Good Vegan Broccoli Salad
Ingredients
  • 1 large head of broccoli (1 ½ pounds or 680g)
  • 1 medium fennel bulb, very thinly sliced (optional, see note 1)
  • 1 large handful of flat-leaf parsley, chopped
  • 1 tablespoon extra virgin olive oil
  • ½ cup (40g) panko breadcrumbs (see note 2 for GF sub)
  • ½ cup (70g) roasted almonds or pistachios, chopped (see note 3 for nut-free sub)
  • subheading: Dressing:
  • 1 to 2 fresno peppers, thinly sliced (2 for a good level of heat)
  • 3 tablespoons golden raisins (or brown / Thompson raisins), chopped
  • 3 tablespoons maple syrup or agave nectar
  • 1 medium shallot, diced
  • 2 garlic cloves, minced or grated with microplane
  • 1 medium lemon, zested + 2 to 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon red pepper flakes (optional, for more heat)
  • ¼ teaspoon kosher salt, more to taste
  • Freshly cracked black pepper
  • ¼ cup (56g) extra virgin olive oil
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