Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it’s used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.

1 to 1½ hours, plus chilling and resting 

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