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Wooden spoon scooping a serving of vegan broccoli salad with cranberries, red onion and sunflower seeds from a large glass mixing bowl into a small bowl.

Easy Vegan Broccoli Salad

  • Author: Deryn Macey
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan

Description

This simple, vegan broccoli salad is a healthy twist on classic broccoli salad. It’s creamy, crunchy, sweet, and tangy, and perfect for potlucks. Try the classic mayo dressing or use soft tofu for an oil-free alternative.


Ingredients

Scale

For the Broccoli Salad

  • 8 cups broccoli chopped into small florets (500 g)
  • 1 cup dried cranberries (150 g)
  • 1 cup diced red onion or shallot (140 g)
  • 1/2 cup sunflower seeds or chopped or slivered almonds (70 g)

For the Dressing

  • 2/3 cup vegan mayonnaise (150 g)
  • 3 tbsp apple cider vinegar (45 mL)
  • 2 tbsp maple syrup (30 g)
  • 2 cloves garlic, grated or crushed
  • 1/2 tsp salt
  • pinch of pepper

Instructions

  1. Prepare Salad: Add the salad ingredients to a large mixing bowl.
  2. Mix Dressing: Add the dressing ingredients to a bowl or container and whisk until completely smooth and creamy.
  3. Mix Salad: Add the dressing to the salad and mix well to coat all the broccoli and distribute the rest of the ingredients.
  4. Marinate: Refrigerate the salad for at least 1 hour to marinate.
  5. Serve and enjoy!

Notes

No Mayo Dressing: Originally this recipe was made with tofu as follows: 300 g package of soft tofu, 4 cloves garlic, 3 tbsp white wine vinegar, 2-3 tbsp maple syrup or sweeten to taste with stevia, a pinch of salt. Blend until smooth. Updated July 2022 to the mayo-based dressing. 

Can be made up to 24 hours in advance. Leftovers can be stored in the fridge for up to 4 days in a sealed container.

See the post above for substitutions for cranberries, sunflower seeds, etc. as well as additions and variations of this recipe.


Nutrition

  • Serving Size: 1/6th of recipe
  • Calories: 280
  • Sugar: 21 g
  • Sodium: 412 mg
  • Fat: 15 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 6 g

Keywords: vegan broccoli salad, vegan broccoli salad with cranberries