Vegan Broccoli Salad
This vegan broccoli salad recipe is fresh, crunchy, and tossed in a creamy, tangy dressing. Made with simple ingredients and ready in under 20 minutes, it’s the perfect dairy-free side dish for picnics, meal prep, or any day of the week.
Servings: 4
Calories: 380kcal
Cost: $5
Ingredients
- 1 cup vegan mayonnaise 240 g
- 3 tablespoons agave nectar or organic granulated sugar 45 ml or 38 g sugar
- 2 tablespoons apple cider vinegar 30 ml
- 12 ounces fresh broccoli florets 340 g
- ½ cup raisins 75 g
- ½ cup dried cranberries 60 g
- ½ cup roasted almonds roughly chopped (60 g)
- ½ cup roasted pumpkin seeds 65 g
- ¼ cup diced red onion 40 g
- Salt and pepper to taste
Instructions
- In a large mixing bowl, stir together the vegan mayonnaise, agave nectar or sugar, and apple cider vinegar until smooth.1 cup vegan mayonnaise, 3 tablespoons agave nectar or organic granulated sugar, 2 tablespoons apple cider vinegar
- Add the broccoli florets, raisins, dried cranberries, almonds, pumpkin seeds, and red onion to the bowl.12 ounces fresh broccoli florets, ½ cup dried cranberries, ½ cup roasted almonds, ½ cup roasted pumpkin seeds, ¼ cup diced red onion, ½ cup raisins
- Toss everything together until the salad is well coated in the dressing.
- Season with salt and pepper to taste.Salt and pepper
- Serve immediately, or refrigerate for 30 minutes to let the flavors develop.
Notes
- Can I use frozen broccoli? Fresh broccoli is best for this salad because it stays crisp and holds up well with the creamy dressing. If using frozen, make sure to fully thaw and pat it dry with a clean towel. The texture will be softer, but still tasty.
- Make it ahead: This salad tastes even better after a few hours in the fridge. Just give it a good stir before serving.
- Nut-free option: Swap the almonds for more pumpkin seeds or sunflower seeds if you need a nut-free version.
- Sweetener swap: You can use maple syrup instead of agave nectar, or stick with granulated sugar if that’s what you have on hand.