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Overhead close up photo of a large white bowl filled with broccoli salad

Plant Based Broccoli Salad

Terrence Roche
This easy vegan broccoli salad is the perfect side dish for any summer party or just any warm summer evening. It has a little sweetness and a lot of crunch, it’s completely customizable to your taste, and it is so easy to make: you don’t even need to turn on your stove!
5 from 3 votes
Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes
Course Vegan Side Dishes
Cuisine American
Calories 183 kcal

Ingredients
  

For the Salad:

  • 4 cups small-cut broccoli florets I usually start with 2 heads of fresh broccoli, about 1 - 1.5 lb total
  • 1/2 cup vegan-friendly bacon bits
  • 1/2 cup red onion - smaller thin-sliced julienne
  • 1/2 cup shredded carrots
  • 1/2 cup shredded vegan cheddar
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower seeds

For the Dressing:

  • 1/2 cup vegan mayonnaise
  • 1 Tbsp rice wine vinegar or white wine or red wine
  • 2 Tbsp lemon juice ½ lemon
  • 1 Tbsp sugar
  • 1/4 tsp onion powder
  • 1/4 tsp ground mustard
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/8 tsp fine ground black pepper
  • 1/8 tsp celery salt

Instructions
 

  • Chop all your broccoli, place in a large mixing bowl, and set aside.
  • In a small bowl, whisk together the dressing ingredients.
  • Add the rest of the salad ingredients to the chopped broccoli and stir.
  • Drizzle half the dressing over salad and mix well, folding the dressing in with a rubber spatula. Add the other half of the dressing and mix again to fully coat.
  • Allow salad to sit in the fridge - covered - for at least an hour or overnight for optimal flavor. 
  • Salad will stay good, refrigerated in a sealed container, for 3-4 days.

Video

Nutrition

Serving: 1/10 the recipeCalories: 183kcalCarbohydrates: 18gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 8gSodium: 475mgFiber: 4gSugar: 10g
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