Vegan Broccoli Salad

This Vegan Broccoli Salad is a fresh, crunchy, and flavorful twist on a classic dish—made entirely plant-based. Featuring crisp broccoli, sweet cranberries, sunflower seeds, red onion, and a creamy dairy-free dressing, it’s a perfect side dish for potlucks, picnics, or a healthy lunch option.

Why You’ll Love This Recipe

This vegan broccoli salad is not only delicious but also incredibly easy to make. It comes together in just minutes, with no cooking required. The combination of sweet, tangy, and crunchy ingredients creates a satisfying dish that appeals to everyone—vegan or not. It’s packed with nutrients, keeps well in the fridge, and is perfect for meal prep or gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh broccoli florets
• Red onion
• Dried cranberries
• Sunflower seeds or pumpkin seeds
• Vegan mayonnaise
• Apple cider vinegar
• Maple syrup or agave nectar
• Salt and pepper

directions

1. Wash and chop the broccoli into small florets.
2. Finely dice the red onion.
3. In a large bowl, combine the chopped broccoli, diced red onion, cranberries, and sunflower seeds.
4. In a separate small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper until smooth.
5. Pour the dressing over the broccoli mixture and toss until everything is well coated.
6. Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Servings and timing

This recipe makes approximately 4–6 servings.
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes

Variations

• Add diced apples or grapes for a fruity twist.
• Use slivered almonds or chopped walnuts instead of sunflower seeds.
• Swap dried cranberries for raisins or chopped dates.
• Mix in cooked quinoa or chickpeas for extra protein.
• Use tahini or a cashew-based dressing if you prefer to skip vegan mayo.

storage/reheating

Store the broccoli salad in an airtight container in the refrigerator for up to 4 days.
This salad is best served cold and does not need to be reheated. If it becomes watery after a couple of days, simply stir well before serving.

FAQs

How long does vegan broccoli salad last in the fridge?

It can last up to 4 days when stored in an airtight container in the refrigerator.

Can I make this salad ahead of time?

Yes, it’s even better when made a few hours ahead so the flavors can meld.

Can I use frozen broccoli?

Fresh broccoli is recommended for the best texture, as frozen broccoli tends to be softer.

What can I use instead of vegan mayo?

You can substitute with a tahini-based dressing, cashew cream, or a plant-based yogurt.

Is this recipe gluten-free?

Yes, it is naturally gluten-free.

Can I add protein to make it a meal?

Absolutely—add chickpeas, lentils, or quinoa for a more filling salad.

What kind of vinegar works best?

Apple cider vinegar adds the perfect tang, but white wine vinegar or lemon juice can be used as substitutes.

Do I need to blanch the broccoli?

No blanching is needed; the raw broccoli gives the salad its signature crunch.

Can I use another sweetener instead of maple syrup?

Yes, agave nectar or date syrup are great alternatives.

Can I make this nut-free?

Yes, just use seeds like sunflower or pumpkin seeds and avoid adding nuts.

Conclusion

This Vegan Broccoli Salad is a vibrant, satisfying dish that’s as nutritious as it is tasty. Whether you’re preparing for a gathering, planning meals for the week, or just need a quick side, this salad is a fresh and flavorful option that never disappoints.

Print