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!
PREP TIME
15 minutes
COOK TIME
0 minutes
TOTAL TIME
15 minutes
SERVINGS
4 – 6 servings
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!
About This Recipe
RECIPE TYPE
Salad, lunch, side dish
BEST SEASONS
Fall, Winter
STAR INGREDIENTS
Broccoli
BEST FOR
Casual meals, weeknight meals
HIGHLIGHTS
Recipe Notes
- 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.
- 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.
Serve with:
Frequently Asked Questions
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 as 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..
Planning Ahead Tips
More Delicious Salad Recipes
- French Chopped Salad
- Greek Potato Salad
- Mexican Quinoa Salad
- Apple Cranberry Spinach Salad
- Roasted Peppers and Chickpea Salad
Editor’s Note
This recipe uses uncooked broccoli but if you like the buttery taste of cooked broccoli then lightly steam or cook the broccoli. I enjoy the chance to use raw broccoli in a dish, but it can be a strong flavor for some people. Try both ways and see which one is your favorite.
Tried this recipe? We’d love to hear how it turned out. Leave a comment below.
Vegan Broccoli Salad
Ingredients
For the salad:
- 6 cups fresh broccoli florets, chopped into bite-sized pieces
- 1/3 cup small red onion, finely chopped
- 1/2 cup dried cranberries (or choose raisins or both)
- 1/4 cup sunflower seeds or pumpkin seeds (roasted or raw)
- 1/3 cup toasted almonds, sliced or chopped
- 1/3 cup red cabbage, thinly shredded (optional)
For the dressing:
- 1 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 3 tablespoons maple syrup or agave
- 2 teaspoons Dijon mustard
- 2 tablespoons coconut aminos or tamari (optional)
- salt and pepper to taste
Instructions
- Wash and chop the broccoli into bite-sized florets. Combine the broccoli, diced red onion, dried cranberries, sunflower 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.
