Broccoli Salad Vegan Recipe: Fresh, Easy, and Delicious

Looking for a fresh, vibrant, and wholesome salad that’s completely plant-based? This broccoli salad vegan recipe is exactly what you need.

Packed with crunchy veggies, a tangy dressing, and a delightful mix of textures, this salad is as satisfying as it is nutritious. Whether you’re preparing a quick lunch, a side dish for dinner, or a potluck contribution, this recipe will impress both vegans and non-vegans alike.

Broccoli, often underrated in salads, shines here with its crisp bite and health benefits, including fiber, vitamins C and K, and antioxidants. Combined with sweet and savory add-ins like dried cranberries, sunflower seeds, and red onion, every forkful bursts with flavor.

Plus, the creamy vegan dressing ties everything together without any dairy or eggs.

Read on to discover why this recipe stands out, how to make it, and some creative tips to customize it your way!

Why You’ll Love This Recipe

This vegan broccoli salad is a celebration of textures and flavors. The crispness of fresh broccoli contrasts beautifully with the chewiness of dried fruits and the crunch of nuts or seeds.

It’s naturally gluten-free and packed with plant-based nutrients, making it a health-conscious choice without sacrificing taste.

The dressing uses simple ingredients like vegan mayo, apple cider vinegar, and a touch of maple syrup to create a creamy, tangy flavor that perfectly complements the veggies. It’s easy to prepare, requires no cooking, and keeps well for a day or two — perfect for meal prepping.

Whether you’re looking for a light lunch, a picnic salad, or a nutritious side, this recipe is versatile, delicious, and satisfying. It’s also a fantastic way to introduce more greens into your diet with a fun twist.

Ingredients

• 4 cups broccoli florets (about 1 large head, chopped into bite-sized pieces)
• 1/2 cup red onion, finely chopped
• 1/2 cup dried cranberries (or raisins)
• 1/2 cup sunflower seeds (shelled, unsalted)
• 1/4 cup shredded carrots (optional for extra color and sweetness)
• 1/2 cup vegan mayonnaise (store-bought or homemade)
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Equipment

• Large mixing bowl
• Small bowl for dressing
• Whisk or fork
• Knife and cutting board
• Measuring cups and spoons
• Salad serving bowl or container

Instructions

1. Prepare the broccoli: Wash the broccoli thoroughly and chop into small, bite-sized florets. Pat dry with a clean towel to remove excess moisture.
2. Chop the red onion: Peel and finely dice the red onion. If you prefer a milder onion flavor, soak the chopped onion in cold water for 10 minutes, then drain well.
3. Mix the dressing: In a small bowl, combine the vegan mayonnaise, apple cider vinegar, maple syrup, and Dijon mustard. Whisk together until smooth and creamy. Season with a pinch of salt and pepper.
4. Combine salad ingredients: In a large mixing bowl, add the broccoli florets, chopped red onion, dried cranberries, sunflower seeds, and shredded carrots (if using).
5. Toss with dressing: Pour the dressing over the salad ingredients. Use a spatula or large spoon to gently toss everything until all the broccoli and add-ins are well coated with the dressing.
6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled for the best taste and texture.
7. Adjust seasoning: Before serving, taste the salad and add more salt, pepper, or a splash of apple cider vinegar if desired.

Tips & Variations

“For extra crunch, try adding chopped celery or toasted walnuts. To boost protein, toss in some cooked chickpeas or cubed tofu.”

Feel free to experiment with the salad by adding your favorite nuts or seeds like almonds, pecans, or pumpkin seeds. If you enjoy a little heat, sprinkle in some red pepper flakes or a dash of smoked paprika to the dressing.

For a creamy twist, replace half of the vegan mayo with unsweetened vegan yogurt. You can also swap dried cranberries for chopped apples or grapes for a fresh fruity bite.

Want to prep ahead? This salad keeps well in the fridge for up to two days, but the sunflower seeds might lose some crunch over time.

Add them just before serving if you prefer maximum crispness.

Nutrition Facts

Serving Suggestions

This broccoli salad is incredibly versatile when it comes to serving. It pairs beautifully with grilled vegan burgers, tofu steaks, or chickpea patties for a wholesome meal.

You can also serve it alongside a hearty grain bowl or as a refreshing side at your next BBQ or picnic.

Looking for more plant-based inspiration? Try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert, or complement your meal with the creamy richness of Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

For a complete vegan feast, don’t miss out on the creative ideas in Peruvian Vegetable Recipes for Flavorful Healthy Meals — they offer vibrant flavors that will excite your palate.

Conclusion

If you’re searching for a delicious, easy-to-make vegan salad that’s both nutritious and flavorful, this broccoli salad vegan recipe is a must-try. Its combination of crunchy fresh broccoli, sweet dried fruit, and creamy tangy dressing makes it a standout dish that’s perfect for any occasion.

Whether you’re serving it as a side or a light main, it’s sure to become a favorite in your recipe collection.

What’s more, this recipe is incredibly adaptable, allowing you to customize it with your favorite add-ins and dressings. It’s a fantastic way to enjoy more greens and plant-based goodness in a fun and tasty way.

Give it a try today and enjoy the burst of flavors and textures in every bite!

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