Fitness / May 15, 2024

Vegan Broccoli Salad

Crunchy and creamy without compromises! Check out my vegan-approved broccoli salad.

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To non-vegans, a broccoli salad seems like a no-brainer for a healthy meal option. After all, vegans are always into getting more veggies into their diet. What’s the problem with a dish that literally screams “broccoli?”

Well, as you start scrolling through traditional versions of this veggie-packed recipe, you’ll notice a few big no-nos for vegans. And, no, I’m not talking about obvious issues like a bunch of bacon bits!

Here’s the problem: Most people use either yogurt or mayo to achieve that classic creamy texture in a broccoli salad. Since yogurt contains dairy, and mayo contains eggs, vegans have to find alternative ways to achieve this luscious coating.

Luckily, it’s getting easier to enjoy a bowl of broccoli salad without worrying about eating animal products. I’ve put together a flavorful vegan broccoli salad that’s sure to delight everyone at your table — even if they aren’t vegan! So, whether you’re on the vegan diet or just looking for a healthy side dish, buckle up for a broccoli bonanza!

Is Vegan Broccoli Salad Healthy?

Any recipe with broccoli gets an instant boost in the health department thanks to this powerful veggie’s insane vitamin content. Add in supporting players like apple cider vinegar and sunflower seeds, and what’s not to love from a health perspective?

Well, there are a few “less-than-healthy” features in a broccoli salad. In the grand scheme of things, broccoli salads are super healthy, but sometimes we make compromises for flavor. Some people may not be crazy about adding sugar as their sweetener, and others may have issues with the ingredients or fat content in their store-bought vegan mayo.

Thankfully, there are plenty of quick fixes to make this recipe your own. If you’re on a low-sugar diet, I’d consider dialing back the brown sugar or looking into other plant-based alternatives like stevia, agave syrup, or monk fruit. I’d also recommend closely examining the ingredients and saturated fat on whatever vegan mayo you’re planning on buying. Better yet, control your ingredients at home by making a super simple DIY vegan mayo with soy milk as a substitute for eggs.

Do You Have to Use Mayo in Broccoli Salad?

Although mayo (or vegan mayo) is the most iconic choice for a broccoli salad, please don’t feel you need to stick with this ingredient. There are plenty of variations on how people add creaminess to a vegan broccoli salad to make this dish jive for their lifestyles.

For starters, you could mash a handful of cashews with water, olive oil, and a spritz of lemon juice to make a rich and zesty “cashew cream.” If you aren’t crazy for cashews, the nutty notes in a jar of tahini may be a great way to mix up your broccoli salad.

You could also experiment with adding some mashed avocados or a lighter dressing with vinegar and extra virgin olive oil as you search for the best flavor combinations. As a bonus, rotating through these different sauce options is a great way to keep this recipe fresh and exciting without too much effort.

INGREDIENTS

3 tablespoons apple cider vinegar
2 tablespoons light brown sugar
1 cup vegan mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups broccoli florets, cut into bite-sized pieces
1/3 cup red onion, chopped
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/2 cup sun-dried tomatoes, chopped

INSTRUCTIONS

Whisk

Combine dressing ingredients.

Toss

Mix salad components.

Chill

Refrigerate before serving.

Devour!

FAQs & Tips

How to Make Ahead and Store?

If you’re making this salad beforehand, a major concern is keeping the broccoli florets from getting too mushy. As your first option, you could store washed and dried broccoli in an airtight container in the fridge for 2 – 3 days and assemble your salad 30 minutes before serving for optimal crispiness. However, if you want to give the flavors extra time to meld, you can make your vegan broccoli salad and store it in the fridge in an airtight container overnight. For leftovers, place them in a clean, airtight container in your fridge for 2 – 3 days. Just so you know, as the broccoli has more time to absorb all the flavors, you’ll probably notice it has a softer texture and bolder flavor.

Can You Use Frozen Broccoli in a Vegan Broccoli Salad?

You can thaw or blanch a bag of frozen broccoli for this recipe, but the extra water content makes the salad softer than raw broccoli. Also, if you start with frozen broccoli, your leftovers won’t keep as long in the fridge, so I’d suggest chowing down the whole salad in one sitting.

Are Vegan Broccoli Salads Gluten Free?

Generally, vegan broccoli salads are naturally gluten free, but you always have to double-check the details on your products. Pay careful attention to the labels on store-bought vegan mayonnaise, and visit the manufacturer’s website if you have any concerns about their ingredients being in facilities with gluten exposure.

Serving Suggestions

Not only is this broccoli salad vegan-friendly, it’s very versatile (a lot of “v’s,” I know!). The fresh and creamy notes in this salad meld beautifully with so many flavors. Honestly, it’s hard not to find a lunch or dinner recipe where this salad doesn’t play a super supporting role.

Of course, “soup and salad” is a staple at lunchtime, so it makes sense this vegan broccoli salad pairs wonderfully with my Vegan Potato Soup. Alternatively, you could serve this vegan broccoli salad alongside more substantial options at dinner time. For instance, the coolness from the broccoli salad is an excellent way to give your tongue a break with spicier meals like my Vegan Coconut Sweet Potato Curry. Basically, any recipe you feel benefits from a broccoli salad’s crisp, creamy, and cool profile is probably a great fit for your tastebuds.

Vegan Broccoli Salad

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 292kcal

Author FoodFaithFitness

Ingredients

3 tablespoons apple cider vinegar
2 tablespoons light brown sugar
1 cup vegan mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 cups broccoli florets cut into bite-sized pieces
1/3 cup red onion chopped
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/2 cup sun-dried tomatoes chopped

Instructions

In a small bowl, whisk together apple cider vinegar, light brown sugar, vegan mayonnaise, salt, and pepper to create the dressing.
In a large mixing bowl, combine broccoli florets, red onion, dried cranberries, sunflower seeds, and sun-dried tomatoes.
Pour the prepared dressing over the salad ingredients and toss until everything is evenly coated.
Refrigerate the salad for at least 1 hour to allow the flavors to meld and the broccoli to chill before serving.