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    Home » Salads

    Vegan Broccoli Salad

    Published: Jun 15, 2022 Updated: Jun 15, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Broccoli Salad

    The best vegan broccoli salad with crisp broccoli, dried cranberries, sunflower seeds and sun-dried tomatoes in a creamy, tangy dressing. Perfect for potlucks or picnics!

    Vegan broccoli salad in a wooden bowl.

    You just won’t believe how good this vegan broccoli salad is! Until now, I had NO idea that raw broccoli could taste this good.

    And I’m a big fan of broccoli. I love it in a good vegan broccoli soup, vegan broccoli pasta and vegan broccoli cheese soup. But seriously who knew it could taste this amazing in its fresh raw state.

    The broccoli in the salad marinates and softens in the creamy, tangy dressing and the result is out of this world delicious. We just couldn’t get enough of this salad and I know you’re going to love it too.

    It’s perfect to take to a picnic or potluck and wonderful as a side dish for any occasion or holiday meal.

    What Goes Into This Vegan Broccoli Salad Recipe:

    Ingredients for vegan broccoli salad.

    Ingredient Notes

    • Fresh raw broccoli – is the main attraction in this recipe and it doesn’t need to be cooked first. You can buy broccoli florets or cut them from a whole head of broccoli.
    • Sun dried tomatoes – are our replacement for bacon in this salad. Broccoli salad typically contains bacon and we considered sun dried tomatoes to be a perfect replacement.
    • Dried cranberries – can be swapped for raisins.
    • Sunflower seeds – can be swapped for chopped nuts.
    Vegan broccoli salad in a wooden salad bowl.

    How To Make Vegan Broccoli Salad

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add apple cider vinegar, light brown sugar, vegan mayonnaise, salt and pepper to a bowl and whisk together.
    Dressing ingredients added to bowl and whisked together.
    • Add broccoli florets, chopped red onion, dried cranberries, sunflower seeds and sun dried tomatoes to a separate mixing bowl and toss together.
    Salad ingredients added to bowl and mixed.
    • Pour the dressing over the salad and toss together until well mixed.
    Dressing added to salad and tossed together.
    • Place the salad into the fridge to chill for at least 1 hour before serving.
    Vegan broccoli salad in a mixing bowl.

    Serving Suggestions

    This vegan broccoli salad makes the perfect side dish. It’s perfect served alongside BBQ Jackfruit Pulled Pork or Crispy Vegan Fried Chicken.

    It’s also wonderful served with Vegan Kebabs or a Vegan Burger or Tofu Steak.

    Vegan broccoli salad in a wooden bowl.

    Chef’s Tips

    Use a salad spinner to wash and dry the broccoli. It’s important that you dry the broccoli very well after washing it so that it doesn’t water down your dressing. The best way to do this is using a salad spinner.

    Cut the broccoli into bite sized pieces. You don’t want to cut them too small, but huge broccoli florets will also be hard to eat. So cut them into nice bite-sized pieces.

    The salad must chill for at least an hour. Don’t cut down on its chill time! It needs at least an hour for the flavors to blend and for the dressing to really absorb into the broccoli for the best flavor and texture.

    Vegan broccoli salad in a wooden salad bowl.

    Make Ahead and Storing

    This is the perfect make-ahead salad as the flavors really develop and get even better with a bit of time. So it’s ideal to make this ahead and keep it in the fridge for up to 24 hours until you’re ready to serve it.

    Leftovers store very well in the fridge in a covered container for 3-4 days.

    Forkful of vegan broccoli salad.

    More Delicious Vegan Salads

    1. Marinated Tofu Salad
    2. Vegan Macaroni Salad
    3. Vegan Potato Salad
    4. Avocado Corn Black Bean Salad
    5. Vegan Chicken Salad
    6. Vegan Egg Salad

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan broccoli salad in a wooden salad bowl.

    Vegan Broccoli Salad

    The best vegan broccoli salad with crisp broccoli, dried cranberries, sunflower seeds and sun-dried tomatoes in a creamy, tangy dressing. Perfect for potlucks or picnics!
    5 from 4 votes
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 8
    Calories: 292kcal
    Author: Alison Andrews

    Ingredients

    • 3 Tablespoons Apple Cider Vinegar
    • 2 Tablespoons Light Brown Sugar
    • 1 cup Vegan Mayonnaise (240g)
    • ½ teaspoon Salt
    • ¼ teaspoon Ground Black Pepper
    • 8 cups Broccoli Florets (600g) Cut into bite-sized pieces
    • ⅓ cup Red Onion Chopped
    • ½ cup Dried Cranberries
    • ¼ cup Sunflower Seeds
    • ½ cup Sun Dried Tomatoes Chopped
    Prevent your screen from going dark

    Instructions

    • Add apple cider vinegar, light brown sugar, vegan mayonnaise, salt and pepper to a bowl and whisk together.
    • Add broccoli florets, chopped red onion, dried cranberries, sunflower seeds and sun dried tomatoes to a separate mixing bowl and toss together.
    • Pour the dressing over the salad and toss together until well mixed.
    • Place the salad into the fridge to chill for at least 1 hour before serving.

    Notes

    1. Use a salad spinner to wash and dry the broccoli. It’s important that you dry the broccoli very well after washing it so that it doesn’t water down your dressing. The best way to do this is using a salad spinner.
    2. Make ahead: This is the perfect make-ahead salad as the flavors really develop and get even better with a bit of time. So it’s ideal to make this ahead and keep it in the fridge for up to 24 hours until you’re ready to serve it.
    3. Storing: Leftovers store very well in the fridge in a covered container for 3-4 days.

    Nutrition

    Serving: 1Serve | Calories: 292kcal | Carbohydrates: 23g | Protein: 5g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 345mg | Potassium: 573mg | Fiber: 4g | Sugar: 13g | Vitamin A: 630IU | Vitamin C: 84mg | Calcium: 59mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Anna says

      June 24, 2022 at 12:20 pm

      Awesome salad! Also such a great idea to have a method of keeping your phone from going dark while busy making the recipe. 5 stars

      Reply
    2. Phil Taylor says

      June 18, 2022 at 11:32 pm

      I made it with roasted red grapes instead of the dried tomatoes. Great result.

      Reply
      • Alison Andrews says

        June 20, 2022 at 2:09 pm

        Awesome idea!

        Reply

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