Vegan Broccoli Salad
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!
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.