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broccoli caesar salad

Vegan Broccoli Caesar Salad Slaw

You can make this slaw not vegan, if you like. Simply use regular mayonnaise and Worcestershire sauce, and top it with 1/2 cup grated parmesan cheese. Note that this salad needs to sit for an hour before serving to allow the flavors to blend.
Servings 4
Author Turnip the Oven


For the croutons

  • 2 cups stale bread cubes
  • 1 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Pinch of granulated garlic optional

For the salad

  • 2 bunches broccoli 4 stalks

For the dressing

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons vegan mayonnaise or regular mayonnaise
  • 2 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Worcestershire sauce Annie's is vegan
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons capers
  • 2 tablespoons minced fresh parsley
  • 1 small clove garlic minced


  1. To make the croutons, preheat the oven to 350°. Toss the bread cubes with the olive oil and a big pinch of salt and pepper. Sprinkle with a little bit of granulated garlic (if using). Spread the bread cubes on a baking sheet and bake until crisp and toasted, about 5 minutes.
  2. To make the salad, cut the heads from the broccoli stalks and set aside. Fit a food processor with the grating disc (the one with the little holes) and shred the broccoli stalks. Transfer to a large bowl. Coarsely chop 2 cups of broccoli florets and add them to the bowl with the shredded stalks. (Reserve remaining broccoli florets for another use.) Wipe out the food processor and fit it with the regular blade.
  3. To make the dressing, combine the olive oil, mayonnaise, lemon juice, Worcestershire sauce, mustard, capers, parsley, and garlic in the food processor and process until smooth.
  4. Pour the dressing over the salad and toss to coat evenly. Transfer to the refrigerator and chill for at least 1 hour to allow the flavors to blend. Top with the croutons just before serving.