Easy Broccoli Salad

This post may contain affiliate links. Please read our disclosure policy.

Brighten up your lunch spread with this easy broccoli salad. Equal parts crunchy and fresh, this tasty salad works well as a side dish or appetizer.

Easy Broccoli Salad
Photo: Kirsten Nunez

While you can’t go wrong with a classic coleslaw, sometimes it’s nice to switch things up. Case in point: This vegan broccoli salad is crunchy and tangy like coleslaw, but features raw broccoli florets instead of cabbage. It also calls for diced red onions (for some bite) and dried cranberries (for some sweetness). The result? A delicious, nutritious salad that’s packed with a medley of flavors.

To enjoy this broccoli salad, pair it with a wrap or sandwich. You can even add chunks of tofu bacon and cooked quinoa for a filling main dish.

How to Make Vegan Broccoli Salad

You Will Need:

  • broccoli florets
  • shredded carrots
  • diced red onion
  • sunflower seeds
  • dried cranberries or raisins
  • vegan shredded cheddar cheese
  • vegan mayonnaise
  • apple cider vinegar
  • lemon juice
  • maple syrup
  • salt
  • ground black pepper
  • garlic powder

Pressed for time? Use pre-cut broccoli florets. You’ll need about 1 pound. And if you’re rinsing the broccoli first, be sure to dry it well so it doesn’t water down the dressing.

If you’re not a fan of raw onion, feel free to omit it. You can also substitute the dried cranberries for raisins and the sunflower seeds for slivered almonds. If you’re making a vegetarian version, use dairy shredded cheddar cheese or honey instead of maple syrup. There are many ways to customize this easy dish!

Ingredients for Broccoli Salad
Photo: Kirsten Nunez

In a small bowl, whisk all the dressing ingredients together. Cover and chill in the refrigerator for about 15 minutes to let the flavors develop.

Whisking the dressing for Broccoli Salad
Photo: Kirsten Nunez

While the dressing is chilling, cut the broccoli and red onion. Add all the ingredients to a large bowl.

Tip: Save the hard, woody stems for homemade vegetable broth. You can also slice up the stems and add them to the salad.

Mixing ingredients for Broccoli Salad
Photo: Kirsten Nunez

Toss until the ingredients are evenly dispersed.

Broccoli Salad in a stainless steel bowl
Photo: Kirsten Nunez

Remove the dressing from the refrigerator and give it a taste. If needed, add more spices, apple cider vinegar, lemon juice, or maple syrup. You may want to keep track of your adjustments for the next time you make this recipe.

Next, pour the dressing onto the salad.

Dressing poured over broccoli salad
Photo: Kirsten Nunez

Toss the dressing and salad until fully combined.

dressing mixed in with broccoli salad
Photo: Kirsten Nunez

The salad can be served immediately — but for best results, let the salad chill for two hours or overnight. This will let the veggies marinate and chill the entire salad.

Finished broccoli salad
Photo: Kirsten Nunez

To store leftover broccoli salad, transfer it to an air-tight container. Keep it in the refrigerator for 3 to 5 days.

Vegan Broccoli Salad

Easy Broccoli Salad

Brighten up your lunch spread with this easy broccoli salad. Equal parts crunchy and fresh, this tasty salad works well as a side dish or appetizer.
Click stars below to rate, or leave a full review in the comments
5 from 1 vote
Print Rate it Now Pin Recipe
Course: Salad
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: broccoli salad, easy broccoli salad recipe, how to make broccoli salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 424kcal
Author: Kirsten Nunez, MS

Ingredients

Broccoli Salad

  • 1 pound broccoli chopped into florets
  • 1 cup carrots shredded
  • 1/2 cup red onion diced
  • 1 cup sunflower seeds or slivered almonds
  • 1 cup dried cranberries or raisins
  • 1 cup vegan shredded cheddar cheese optional

Dressing

  • 3/4 cup vegan mayonnaise
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 to 2 tablespoons lemon juice freshly squeezed
  • 1 to 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

Instructions

  • In a small bowl, whisk the dressing ingredients together. Cover and chill in the refrigerator for 15 minutes to let the flavors develop.
  • If you haven't already, chop the broccoli. Toss the salad ingredients together in a large bowl.
  • Taste the dressing. Add more spices, apple cider vinegar, lemon juice, or maple syrup as needed.
  • Pour the dressing onto the salad ingredients and toss until fully combined. Serve chilled.

Notes

  • If you rinse the broccoli before adding with other ingredients, be sure to dry it well so it doesn’t water down the dressing.
  • Nutritional information is a rough estimate automatically calculated by the Spoonacular food database and does not include optional ingredients.

Nutrition

Calories: 424kcal | Carbohydrates: 34g | Protein: 7g | Fat: 30g | Saturated Fat: 3g | Sodium: 397mg | Potassium: 495mg | Fiber: 6g | Sugar: 19g | Vitamin A: 4047IU | Vitamin C: 71mg | Calcium: 70mg | Iron: 2mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.