Vegan Broccoli Salad
This vegan broccoli salad is crunchy, creamy, and full of flavor! An easy, healthy, and delicious recipe perfect for meal prep or potlucks.
Ingredients
- For the Salad:
- 4 cups broccoli florets chopped into bite-sized pieces
- 1/4 cup red onion finely diced
- 1/3 cup dried cranberries or raisins
- 1/4 cup sunflower seeds or sliced almonds
- 1/2 cup chickpeas or tofu crumbles for added protein
- For the Dressing:
- 1/2 cup vegan mayo or cashew-based dressing
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tbsp nutritional yeast optional, for a cheesy flavor
- Salt & pepper to taste
Instructions
- Rinse and cut the broccoli into small, bite-sized pieces.
- Finely dice the red onion.
- In a bowl, whisk together vegan mayo, apple cider vinegar, maple syrup, Dijon mustard, and nutritional yeast until smooth.
- In a large mixing bowl, combine broccoli, red onion, dried cranberries, sunflower seeds, and chickpeas.
- Pour the dressing over the salad and toss to ensure everything is fully coated.
- Let it chill in the fridge for at least 30 minutes before serving for the best flavor.
Notes
- Make it nut-free: Swap almonds for pumpkin or sunflower seeds.
- Oil-free option: Use blended cashews or tahini instead of vegan mayo.
- Extra crunch: Add chopped carrots or shredded cabbage.
- Protein boost: Add quinoa, lentils, or tempeh for a heartier salad.
- Storage: Keeps well in an airtight container in the fridge for up to 4 days.