Broccoli salad with raspberry vinegar

The beginning

Ready for a fresh vegan salad? Go ahead: First of all, wash the broccoli and cut off small florets. Blanch the broccoli in salted water for 2 - 3 minutes and then immediately pour it into cold water. This preserves all the vitamins and the naturally beautiful green colour. Then take the florets out of the water and let them drain well. Rinse the baby spinach, chilli and blueberries well. Follow by chopping the chilli.

Tip: You can eat the stalk of the broccoli too. Simply remove the woody layers with a peeler, cut the stalk into cubes, blanch and then mix them into the salad.

The salad dressing

Add the raspberry vinegar, salt, mustard, brown sugar and cayenne pepper to a bowl for the salad dressing. Mix the ingredients well. Then add olive oil, stirring constantly until you get a smooth texture. Have you tasted it yet? It tastes really good, so sweet and spicy.

The broccoli salad

Everything ready? Then let's get started with the salad! Mix the blanched broccoli with the spinach leaves, raspberry dressing, chilli,  cranberries and the blueberries.

The final touch

And the salad is ready! Now simply arrange it on a large plate and sprinkle with whole almonds. Voilà: your vegan broccoli salad with a raspberry vinegar dressing. Tastes great with freshly baked baguette.

Tip: The broccoli salad is also ideal as a side dish - for example with grilled aubergine.