Loaded with veggies and sunflower seeds, this Vegan Broccoli Salad is crunchy, creamy, and entirely plant-based.
Grocery store delis vary in quality and offerings, but it seems like every grocery store around me consistently offers a version of “broccoli crunch salad.” I got it by accident once when a delivery guy mixed up my order, and ever since then, I can’t get enough of the stuff. Every other week or so, I get a decent-sized tub of it from the deli and happily munch on it all week. I was excited to introduce my vegan friend to my new favorite vegetable-based side dish because, for once, he could eat it! Right?
Wrong. As it turns out, most recipes use either yogurt or mayonnaise to achieve that classic, creamy texture. Some recipes even add shredded cheese and bacon bits, which are both vegan no-fly zones. The one I was eating from the deli had mayo and cheese in it. Bummer. But I still wanted to show him a good broccoli salad after letting him down, so I figured out how to make it plant-based!
This vegan broccoli salad recipe uses vegan mayonnaise as a base for the dressing, with dried cranberries and tomatoes, sunflower seeds for protein, and red onion for a little bit of zip. And, of course, a lot of broccoli goes into this salad, giving it its signature crunchy bite. It’s just as tasty, if not more, than my beloved grocery store deli version.
Is This Vegan Broccoli Salad Healthy?
Yes, it is. Any recipe with broccoli gets an instant boost in the health department, thanks to this powerful veggie’s vitamins and minerals. Broccoli is high in fiber, iron, vitamins B6 and C, and potassium. It’s also low in calories and fat. The sun-dried tomatoes and dried cranberries offer some antioxidants to the mix, and the sunflower seeds offer a nut-free dose of protein.
The nutritional value of vegan mayonnaise will vary depending on the brand, but generally speaking, it has less saturated fat than regular mayonnaise and slightly fewer calories per serving. That doesn’t exactly make vegan mayo healthy, but it’s at least a healthier option.
Thankfully, there are lots of ways to make this recipe fit your dietary needs. 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 or monk fruit powder.
Do You Have To Use Mayo In Broccoli Salad?
Although mayo (or vegan mayo) is the most common choice for a broccoli salad, you don’t have to use it. There are plenty of ways to add creaminess to a vegan broccoli salad to make this dish work for your lifestyle.
For starters, you could mash a handful of soaked cashews with water, olive oil, and a spritz of lemon juice to make a rich and zesty “cashew cream.” If you aren’t crazy about cashews, the nutty notes in a jar of tahini may be a great way to mix up your broccoli salad. You can also consider using a batch of homemade vegan Avocado Mayo in place of the vegan mayo!
How Do I Store Leftovers?
Store leftover broccoli salad in an airtight container in the fridge for 2-3 days. As the broccoli has more time to absorb all the flavors, you’ll probably notice it has a softer texture and bolder flavor. After about 3 days, however, the broccoli might get a bit mushy, so be sure to eat it before then. Don’t freeze this salad; it’s best when it’s crunchy and fresh and freezing will ruin that part.
Serving Suggestions
The fresh and creamy flavors in this vegan broccoli salad meld beautifully with so many dishes. 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 that this salad pairs wonderfully with a hearty bowl of Vegan Potato Soup. It matches well as a cooling side for a spicy dinner, such as this Korean Tofu or this Vegan Coconut Sweet Potato Curry with Spicy Roasted Cauliflower on the side. Basically, any recipe you feel benefits from a broccoli salad’s crisp, creamy, and cool profile is probably a great fit for your taste buds.
Ingredients
- 3 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 1 cup vegan mayonnaise
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 8 cups broccoli florets cut into bite-sized pieces
- ⅓ cup red onion diced
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ 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 before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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