Not your mother’s broccoli salad – although my daughter can’t say that!  The most popular broccoli salad on food.com packs 350 calories and 27 grams of fat per serving; 8 of those grams are saturated fat! I love broccoli, so I came up with something that fits my low fat vegan diet. This entire recipe contains only 7 grams of fat!

Breezy Broccoli Salad

Serves 6

• 1 head of fresh broccoli or one bag of fresh broccoli florets (frozen won’t work!)
• 1 large tasty apple, such as Braeburn, Pink Lady, Fuji (preferably organic)
• 1 large carrot
• 1/4 cup raisins, packed (or try dried cranberries)
• 2/3 cup tofu mayo (recipe below)
• optional addition: pecans or walnuts (if you aren’t trying to lose weight or lower your cholesterol)

Instructions:

• Wash broccoli and cut florets into bite-size pieces (reserve stems for another use)
• Peel and coarsely grate the carrot
• Wash and dice the apple.
• Combine all ingredients in a bowl and mix well.
• Note:  This tastes even better the next day, so make it a day ahead if you have time.

Tofu Mayo

• One 12 oz package firm silken tofu
• 1/2 t dry mustard
• 1/2 t onion powder (optional)
• 1/4 t garlic powder (optional)
• 1/2 t salt
• 3 T lemon juice or red wine vinegar
• 1 t agave nectar (or sugar)

Instructions:

• Blend all ingredients in food processor or blender until smooth
• Store in refrigerator for up to a week, use in place of regular mayo.