Best Broccoli Salad Recipe (Vegan & Easy) (2024)

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This best broccoli salad recipe is my favorite easy vegan cookout side dish! It’s delicious, healthy, naturally gluten-free, and topped with a light dairy-free yogurt dressing (contains no mayo and no refined sugar). Perfect for lunch, dinner or any time you need some vitamins in your life!

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If you haven’t tried broccoli salad yet, please try this simple recipe! It is crunchy, fresh, and full of delicious sweet & salty flavor, which is exactly what broccoli salad should be. Even though this is a lighter version of the classic recipe, you won’t miss the mayo, cheese or bacon. The combination of toasted soybeans, sunflower seeds, pepitas, cashews, and dried cranberries makes this broccoli salad extra special!

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This Best Vegan Broccoli Salad is healthy!

Broccoli is an amazing superfood, and this vegan salad contains one whole head of broccoli! It is low in calories but it is a good source of fiber, folate, and protein. Furthermore, it contains iron, potassium, calcium, selenium, and magnesium as well as vitamins A, C, E, K and more.

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Traditional broccoli salad dressing calls for mayo but I used dairy-free yogurt instead. Also, I’ve added a bit of olive oil since fats are important for your body to absorb the vitamins. You can really taste and adjust further ingredients to your preferences. Depending on the dried fruit you use, you may want to add a bit of maple syrup for sweetness and a squeeze of lime or lemon juice for freshness. The dried cranberries I used were already sweetened and perfectly tart. However, feel free to use other dried fruit like cherries or raisins or substitute fresh chopped apples.

Anyway, the best part of this broccoli salad is the flavorful crunchy topping. I really love the combination of toasted soybeans, sunflower seeds, pepitas, and cashews but you can use your favorite nuts and seeds. I highly recommend toasting them ahead for extra crunch or buying toasted ones in a store. They make definitely the perfect nutritious substitute for bacon and cheese!

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Raw or cooked broccoli?

Raw broccoli is fairly standard in broccoli salads. Just make sure to chop up your broccoli florets into very small pieces so they can soften while marinating in the dressing.
However, if you hate raw broccoli, you can blanch the florets. Simply add the florets to a pot of boiling water for 1 minute. Then drain over a fine-mesh sieve and rinse the florets under running cold water to stop the cooking process. Finally, drain the cooled broccoli well before using it for your salad.

Make-ahead Tip

This salad can be served right after it’s made, but it’s even better after it sits a few hours (or even days) in the fridge. The broccoli softens and the flavors can develop which makes the salad even more delicious! Just make sure to sprinkle on the nuts and seeds right before serving. Otherwise, they’ll lose their crunch, if you add them too early.

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Broccoli Salad Serving Suggestions

If you’re looking for a packable, potluck-friendly salad, this is it. I love to enjoy a big bowl of it as a light meal or side dish for grilling or any day! You can also add in some pasta, rice or quinoa for a wholesome lunch that keeps you full for longer. It would be also great alongside BBQ Jackfruit Pulled Pork Burger, Vegan Grilled Cheese Sandwiches, Homemade Naan, Tortillas or Spinach Wraps.

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This Best Vegan Broccoli Salad is:

  • Dairy-free (lactose-free)
  • Gluten-free
  • Can be made nut-free
  • Quick and easy to make
  • Healthy
  • Crunchy
  • Flavorful
  • Savory
  • Topped with fruit, nuts, and seeds
  • Rich in nutrients and vitamins
  • So delicious!
  • Perfect as a side dish for lunch or dinner!

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Looking for more easy broccoli or salad recipes, try my:

  • Vegan Broccoli Mac and Cheese
  • Sweet Potato Chickpea Curry
  • Mediterranean Chickpea Salad

If you try this best easy vegan broccoli salad, please leave me a comment and rating how you liked this recipe! Your feedback is always very helpful for me and other readers. And if you take a photo of your delicious salad, please make sure to tag me on Instagram @biancazapatka and #biancazapatka because I love seeing your remakes! Enjoy!

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Best Vegan Broccoli Salad

Author: Bianca Zapatka

This broccoli salad recipe is my favorite easy vegan cookout side dish! It’s delicious, healthy, naturally gluten-free, and topped with a light dairy-free yogurt dressing (contains no mayo and no refined sugar). Perfect for lunch, dinner or any time you need some vitamins in your life!

5 von 4 Bewertungen

Cook Time 15 minutes mins

Course Appetizer, Lunch & Dinner, Main Course, Salad, Side Dish

Servings 4 Servings

Calories 335 kcal

Ingredients

  • 1 pound (500 g) broccoli florets roughly chopped (see photos above)
  • 1 large red onion finely chopped
  • cup (40 g) dried cranberries or dried tart cherries or raisins
  • ½ cup (60 g) vegan cheese shreds optional

Dressing

  • cup (80 g) non-dairy yogurt *see notes
  • 2 tbsp olive oil
  • 2 tbsp lemon or lime juice or apple cider vinegar
  • 1 tbsp dijon mustard optional
  • 2 tsp maple syrup or to taste
  • ¼ tsp sea salt or to taste
  • ¼ tsp smoked paprika optional to taste

Toppings

  • ½ cup (70 g) mixed seeds e.g. pepitas, sunflower seeds, toasted soy seeds
  • ¼ cup (40 g) nuts e.g. cashews, almonds or walnuts

Instructions

  • Chop the broccoli florets into ½-inch pieces and any finely dice the remaining stems, peeling any woody or course parts from the stem as needed. Add the chopped broccoli, onion, cranberries, and vegan cheese (if using) to a serving bowl. Set aside.

  • To make the dressing, whisk together the non-dairy yogurt, olive oil, lemon juice, mustard (if using), maple syrup, and sea salt in a small bowl. Pour the dressing over the salad, sprinkle with paprika powder as desired and stir until all of the broccoli is lightly coated in dressing. (I highly recommend letting the salad marinate for at least 20 minutes, or overnight in the refrigerator).

  • Toast the seeds & nuts (optional): Toast the seeds and nuts in a skillet over medium heat, stirring frequently, until the seeds are turning golden, about 3 minutes (be careful as they burn quickly!). Then transfer the toasted seeds into a large serving bowl and set aside. (Alternatively, bake the seeds 10 minutes at 392°F/200°C or until golden brown).

  • Divide the salad into bowls and sprinkle the toasted nuts and seeds on top.

  • Enjoy!

Notes

  • Leftovers will keep well for 3 to 4 days covered in the fridge.
  • Non-dairy yogurt: I used soy yogurt but you can use any dairy-free yogurt you like. Alternatively, substitute cashew or almond butter or tahini + 2-3 tbsp water to thin.
  • Nut-free: Use only seeds and leave out the nuts.

Nutritions

Serving: 1Serving | Calories: 335kcal | Carbohydrates: 17.6g | Protein: 13.9g | Fat: 21.3g

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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Best Broccoli Salad Recipe (Vegan & Easy) (2024)

FAQs

How to make brocoli salad? ›

Whisk together mayonnaise, cider vinegar and honey. Toss salad ingredients with dressing: Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well.

Why do you blanch broccoli for salad? ›

The short cooking time brings out the natural colors in the fruit or vegetable before they can turn a displeasing color (because no one wants to eat ugly broccoli!). By stopping the cooking process, the color-changing enzymes are deactivated and the vegetable maintains its vibrant color.

Can broccoli be eaten raw as in a salad? ›

Broccoli can be prepared in numerous ways, including sautéed, steamed, boiled, or roasted, but it can also be served raw in salads or with dips.

How to prepare broccoli easily? ›

Cooking Method #1: Blanching

Add a heaping tablespoon of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Remove with a slotted spoon and plunge immediately in the ice water. Let the water come back to a boil, then cook the stems until they are also crisp-tender, 1 1/2 to 2 minutes.

Why is restaurant broccoli so good? ›

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

What pairs with broccoli salad? ›

WHAT MAIN DISH GOES WITH BROCCOLI SALAD. It is my opinion this side goes well with just about any entree or protein. It's a summer-friendly side for Grilled BBQ Chicken Legs or Grilled Ribs. It also pairs well with pasta dishes, like Chicken Parmesan Casserole, because it provides that missing crunch factor!

What are broccoli and cabbage called? ›

Listen to pronunciation. (kroo-SIH-feh-rus VEJ-tuh-bul)

Is it OK to eat broccoli everyday? ›

Introducing broccoli into your daily dietary routine can yield various health benefits. Its fibre, vitamins, minerals, and antioxidants contribute to improved digestion, bone health, and a reduced risk of chronic diseases.

How long is broccoli good for in the refrigerator? ›

Fresh broccoli lasts between 3 to 5 days in the fridge when properly stored. “For cut-up broccoli, I would say no more than 4 days for optimal use,” Amidor says. “But it's best to cut from the whole head right before cooking or eating to maintain nutrients.”

What happens if you don't blanch broccoli? ›

If you don't blanch your broccoli, it will turn color and acquire a bitter taste. You can either stick it in boiling water for three minutes to blanch, or steam it for five minutes, whichever you choose.

How long should I blanch broccoli? ›

Add broccoli to boiling water and cook until crisp-tender, 1–2 min. Drain in colander and rinse with cold water to stop broccoli from cooking. Drain well.

Should I cut broccoli before blanching? ›

Once you have separated the broccoli into florets and peeled and chopped the stems, drop the broccoli pieces into the pot of rapidly boiling water. Let them cook for 2 minutes. Alternatively, steam the broccoli for 2 minutes in a vegetable steamer rather than boiling it. Drain the broccoli in a colander.

Should you boil broccoli before chopping? ›

Chop your broccoli after you cook it – not before

Even better, once it's been boiled for a bit, it's so easy to remove all the florets with just a single slice of a knife. To try this tip yourself, place the whole broccoli head, floret side down, in a large pan of boiling water, and cook for 10 minutes.

Do you have to boil vegetables for salad? ›

A vegetable salad can be made in many different ways – with raw vegetables, with boiled or steamed vegetable and also with grilled veggies. Whatever way you make it, a vegetable salad is absolutely great for your body as it increases the intake of your veggies.

How to prepare broccoli for health? ›

Boiling will remove up to 90% of broccoli's nutrients, so prepare it a similar way, such as blanching. First, get a bowl of ice water ready next to the stove. Boil water in a pot, add salt, and cook broccoli florets for 1-1½ minutes until they're just tender. Quickly cool them in the ice water.

How long to leave broccoli in vinegar? ›

Fill a large bowl with 2 ⅔ cups cold or warm water and ⅓ cup white vinegar. Allow it to soak for 2 minutes, then dump the broccoli into a colander. Rinse the vinegar-treated broccoli very well under running water.

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