Ba-cun Ranch Broccoli Salad

I love broccoli salads. A lot. Like a lot-a lot. There are a million variations of broccoli salad to choose from to fit anyone's pallet. Sometimes I prefer a fresh broccoli salad, with a bright vinaigrette and some lemon. Other times, I prefer comforting and creamy broccoli salad - that's where this broccoli salad comes into play.

 I used the homemade mayo recipe from the Post Punk Kitchen in this salad (which is fantastic, and I will probably never waste money on store bought vegan mayo again.) You could certainly substitute Vegenase or Toffuti Sour Cream to make the ranch sauce though. I also recommend throwin in some scallions, diced tomatoes and shredded carrot. Throw in some fake bacon sprinkles, and you've got yourself a new spin on an old classic.

Ba-cun Ranch Broccoli Salad
2 cups fresh broccoli florets
1/4 cup soy bacon bits
1 small white onion, diced
1 cup vegan mayo
1 tbsp lemon juice
1 tsp dill
1 tsp onion powder
1 tsp pepper
dash of cayenne
pinch of salt

Combine mayo, lemon juice and spices in a large bowl with a whisk. Toss in broccoli florets to coat. Sprinkle with the soy bacon bits and serve!