Vegan Broccoli Salad
This creamy, crunchy vegan broccoli salad is a perfect side dish for potlucks, BBQs, or healthy lunches. Ready in just 20 minutes, it features fresh broccoli florets, dried cranberries, sunflower seeds, and a tangy, mayo-free cashew dressing. Even non-vegans will love this wholesome, plant-based classic!
Ingredients
- 4 cups fresh broccoli florets chopped into bite-sized pieces (about 2 medium heads)
- 1/2 cup red onion finely diced (soak in water for 10 minutes to mellow, optional)
- 1/2 cup dried cranberries or golden raisins
- 1/3 cup sunflower seeds roasted and salted (or pepitas for nut-free)
- 1/2 cup red grapes halved (optional, for sweetness)
- 1/4 cup slivered almonds roasted (optional, or more sunflower seeds for nut-free)
- 1/2 cup raw cashews soaked in hot water for 10 minutes (or 1/2 cup vegan mayo)
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup or agave nectar
- 1 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 small garlic clove minced
- 1/4 tsp kosher salt adjust to taste
- 1/4 tsp black pepper
- 2-3 tbsp water to thin dressing
Instructions
- Prep the Broccoli: Wash broccoli under cold water and pat dry with a towel or salad spinner. Cut florets into bite-sized pieces. If using stems, peel the tough outer layer and dice finely or julienne. Place in a large mixing bowl.
- Make the Dressing: Drain soaked cashews and blend with apple cider vinegar, maple syrup, lemon juice, Dijon mustard, garlic, salt, pepper, and 2 tbsp water until smooth. Add more water (1 tbsp at a time) for a pourable consistency. If using vegan mayo, whisk it with the same ingredients (except water) in a small bowl. Taste and adjust seasoning.
- Assemble the Salad: Add red onion, dried cranberries, sunflower seeds, grapes (if using), and slivered almonds (if using) to the broccoli. Pour dressing over the salad and toss to coat evenly.
- Chill: Cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld.
- Serve: Sprinkle extra sunflower seeds on top for crunch. Serve cold as a side dish or light lunch.
Notes
- Make-Ahead: Prep veggies and dressing up to 2 days in advance. Store separately in the fridge and toss 30 minutes before serving. Add sunflower seeds/almonds just before serving to keep them crunchy.
- Substitutions: Use vegan mayo instead of cashews for a quicker dressing. Swap dried cranberries for raisins, diced apples, or dried apricots. For nut-free, use pepitas instead of almonds.
- Storage: Store in an airtight container in the refrigerator for 3-4 days. Stir before serving. Do not freeze, as broccoli becomes mushy.
- Pro Tip: For a softer texture, blanch broccoli for 1 minute in boiling water, then shock in ice water.
- Serving Ideas: Pair with vegan BBQ dishes like grilled tofu skewers or black bean burgers. Perfect for potlucks, BBQs, or meal prep!
- Customization: Add shredded carrots, vegan feta, or crispy chickpeas for extra flavor and texture.