Busy week? No problem! This Vegan Broccoli Salad comes together in just 15 minutes, making it an effortless addition to your meal prep or last-minute potluck dish. The creamy, dairy-free dressing is a game-changer, offering all the flavor you love without the guilt. This salad is quick, easy, and crowd-pleasing!
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Fresh, Flavorful, and Fully Vegan
Discover the ultimate balance of crunch, creaminess, and vibrant flavors with this Vegan Broccoli Salad. Perfectly crisp broccoli florets meet sweet bursts of dried cranberries, nutty sunflower seeds, and a creamy, tangy dressing that ties it all together. This salad is not only a visual feast but also a nutrient powerhouse, packed with fiber, vitamins, and plant-based goodness. Whether you’re catering to health-conscious eaters or those who simply love delicious food, this recipe will be an instant hit.
Perfect for Every Occasion
From backyard barbecues to cozy dinners, this salad fits every occasion. It’s refreshing enough for summer picnics and hearty enough for holiday gatherings. Serve it as a standalone dish or pair it with your favorite vegan mains for a complete meal. Not only is it a crowd-pleaser, but it also stays fresh and flavorful in the fridge, making it perfect for leftovers. Share the joy of healthy, delicious eating with this irresistible Vegan Broccoli Salad—a recipe you’ll be proud to serve and excited to share!
What you’ll love about this recipe:
- Quick Prep: Ready in just 15 minutes.
- Crunchy Texture: Fresh broccoli with seeds and almonds.
- Sweet & Tangy: Cranberries and creamy dressing.
- Meal-Prep Friendly: Stays fresh in the fridge.
- Crowd-Pleaser: Perfect for potlucks, picnics, or any occasion!
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! This salad tastes even better after resting in the fridge for 30 minutes to a few hours, allowing the flavors to meld together.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Toss it before serving to redistribute the dressing.
Can I use frozen broccoli?
Fresh broccoli is best for this recipe, but you can use frozen broccoli if necessary. Thaw and lightly steam it before using, then cool it completely.
What can I substitute for vegan mayonnaise?
You can use vegan yogurt or a blend of tahini and lemon juice for a lighter dressing option.
Is this salad gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure any additional ingredients, like dried cranberries, are labeled gluten-free.
Can I add protein to this salad?
Absolutely! Add chickpeas, cooked quinoa, or even roasted tofu for a protein-packed version.
What if I don’t like cranberries or almonds?
Swap cranberries for raisins, chopped dates, or fresh pomegranate seeds. Replace almonds with walnuts, pecans, or more sunflower seeds.
Do I need to cook the broccoli?
No, raw broccoli works best for a crunchy texture. However, you can blanch or lightly steam it if you prefer softer florets.
Can I use a different type of vinegar?
Yes, you can substitute apple cider vinegar with coconut vinegar or lemon juice if you prefer a different tangy flavor.
Can I make this oil-free?
Yes! Use an oil-free vegan mayonnaise.
What’s the best way to chop broccoli?
Use a sharp knife to separate the florets into bite-sized pieces. Don’t forget to include the peeled broccoli stems—they’re crunchy and delicious!
Can I make the dressing ahead of time?
Definitely! Prepare the dressing up to 3 days in advance and store it in the fridge. Give it a stir before using.
Can I make this salad nut-free?
Yes! Simply omit the almonds or use seeds like pumpkin or sunflower seeds for added texture without the nuts. Omit coconut aminos or use nut-free tamari. Also, use a nut-free mayonnaise.
What other veggies can I add?
Shredded red cabbage, grated carrot, or thinly sliced cucumbers, work well.
How can I reduce the sweetness in the dressing?
Simply reduce or omit the maple syrup and add a little more vinegar or mustard for a tangier flavor profile.
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Cooking Tips:
- Blanch for Extra Tenderness: If you prefer softer broccoli, blanch it briefly in boiling water for 1-2 minutes, then cool it quickly in ice water.
- Chop Evenly: Cut broccoli into bite-sized, evenly sized pieces for better texture and easier eating.
- Customize the Dressing: Adjust the sweetness, tanginess, or creaminess to your taste by tweaking the maple syrup, vinegar, or mayo proportions.
- Toast the Seeds and Nuts: Lightly toast sunflower seeds or almonds for added depth of flavor.
- For a heartier salad, add cooked quinoa or chickpeas.
- Let It Rest: Allow the salad to chill for at least 30 minutes to let the flavors meld beautifully.
- Make It Meal-Ready: Add cooked quinoa, chickpeas, or a protein of choice to turn it into a complete meal.
- Store Smartly: Keep leftovers in an airtight container in the fridge for up to 3 days—just give it a quick toss before serving again.
Serve with:
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Make-ahead and Storage Tips
Make-ahead Tips
- Prepare Ingredients Separately: Chop the broccoli, onions, and other salad ingredients ahead of time and store them in separate airtight containers. Assemble just before serving to keep everything fresh.
- Make the Dressing Early: Mix the dressing up to 3 days in advance and store it in an airtight jar in the fridge. Shake or stir well before using.
- Combine for Meal Prep: If making the salad ahead, toss everything together except for the seeds and nuts to prevent them from becoming soggy. Add them right before serving for the best crunch.
- Chill for Enhanced Flavor: Allow the assembled salad to sit in the fridge for at least 30 minutes before serving to let the flavors meld beautifully.
- Refreshing Leftovers: If the salad seems dry after storing, add a little extra dressing or a squeeze of lemon juice to refresh it.
Storage Tips
- Storage: Keep the salad in an airtight container in the fridge for up to 3 days. Stir it well before serving again to redistribute the dressing.
- Avoid Freezing: This salad is best enjoyed fresh. Freezing is not recommended as the texture of the broccoli and dressing may be compromised.
More Delicious Salad Recipes
- French Chopped Salad
- Greek Potato Salad
- Mexican Quinoa Salad
- Apple Cranberry Spinach Salad
- Roasted Peppers and Chickpea Salad
Vegan Broccoli Salad
Ingredients
For the salad:
- 5 cups fresh broccoli florets, chopped into bite-sized pieces
- 1 small red onion, finely chopped
- 1/2 cup dried cranberries or raisins (or combined)
- 1/2 cup sunflower seeds or pumpkin seeds (roasted or raw)
- 1/2 cup almonds (roasted or raw)
- 1/2 cup red cabbage, thinly shredded (optional)
For the dressing:
- 3/4 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup or agave
- 1 teaspoon Dijon mustard
- 1 tablespoon coconut aminos or tamari (optional)
- salt and pepper to taste
Instructions
- Wash and chop the broccoli into bite-sized florets. Add the broccoli, diced red onion, dried cranberries or raisins, sunflower seeds or pumpkin seeds, and almonds, and shredded red cabbage (if using) to a large mixing bowl.
- In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, coconut aminos (if using) salt, and pepper until smooth
- Pour the dressing over the salad ingredients and toss until everything is well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. The salad tastes even better after a few hours in the fridge!
- Before serving, give the salad a quick toss and adjust seasoning if needed.
