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This Vegan Broccoli Salad is a refreshing assortment of fresh green florets, dried berries, and crunchies tossed in a light vinaigrette dressing. It’s a blend of bright colors, flavors, and textures ready in just 10 minutes!
Table of Contents
- Why You’ll Love This No Mayo Broccoli Salad!
- Ingredients for Raw Broccoli Salad
- Variations and Add-Ons
- How to Make Vegan Broccoli Salad (No Mayo!)
- Toni’s Recipe Tips for Making Vegan Broccoli Salad
- FAQs
- Serving Suggestions for No Mayo Broccoli Salad
- Make Ahead and Storage Instructions
- More Delicious Ways to Enjoy Broccoli!
- Vegan Broccoli Salad Recipe
Why You’ll Love This No Mayo Broccoli Salad!
This quick and easy raw broccoli salad is so crisp and flavorful, you can taste how healthy it is in each bite. All you have to do is clean, chop, and toss everything together in a bowl! No cooking required and no pans and pots to clean up later. For a creamy option, try my cold cauliflower salad.
Since the crunchy yet tender broccoli goes into the salad raw, you get the full nutritional value of this superfood! Combined with dried cranberries to give the salad a fruity and chewy element, and walnuts and pumpkin seeds provide bites of savory crunch! And since it’s dressed in a light and savory vinaigrette instead of a heavy mayo, you truly taste the fresh broccoli salad.
While broccoli is available year-round, this cool-weather crop shines when freshly harvested during the fall season. This makes it a refreshing addition to your Thanksgiving (45 Vegan Thanksgiving recipes) and Christmas menu!
Ingredients for Raw Broccoli Salad
Variations and Add-Ons
- Switch up the dressing: You can enjoy this salad with other dressings, for a variety of flavor profile, like my Avocado Green Goddess Dressing, Cilantro and Green Chili Dressing, or a simple Lemon Dressing.
- Add more color & flavor: You can also add some chopped red onions and pomegranate seeds for more color and flavors. Love this combo of dried cranberries, walnuts, and pumpkin seeds? Try it with brussels sprouts in my raw Brussels sprouts salad.
How to Make Vegan Broccoli Salad (No Mayo!)
Step 1: First, make the vinaigrette by adding all the dressing ingredients to a small mixing bowl and whisking together.
Step 2: Next, in a larger bowl, add all the salad ingredients
Step 3: Finally, pour the dressing over the salad ingredients. Then toss and serve!
Toni’s Recipe Tips for Making Vegan Broccoli Salad
- Dry broccoli well: Make sure that you dry the broccoli pieces really well to prevent a soggy salad. Dry by giving them a few sharp flicks while holding the stem, then placing them on top of an absorbent cloth or paper towels for a few minutes. Or you can use a salad spinner if you have one.
- Chop evenly: Chop the broccoli florets into small bite-sized pieces. This will ensure that they are coated with more dressing making them super flavorful. Plus, smaller pieces of broccoli mean more space in a mouthful for the berries and crunchies.
- Let flavors meld: Toss the salad with the dressing at least 10 minutes before serving them. This will give the broccoli time to absorb the flavors but not lose the crunchiness.
- Keep the nuts crunchy: When making ahead, do not add the nuts and seeds yet. Toss them right before serving to make sure they do not lose their crunchiness.
FAQs
Since there are a lot of crevices in a floret, merely rinsing them in running water is not enough. It’s better to soak them in cool water for a few minutes first, then place them in a colander and rinse with running water to dislodge loosened dirt.
Yes, if you do not mind the extra step and would like to make the broccoli softer, you can do so. This is also a great way to clean them quickly. Just place the florets in hot water for 2-3 minutes and then immediately transfer them to a bowl of ice water, to stop the cooking.
Serving Suggestions for No Mayo Broccoli Salad
- Vegan Thanksgiving sides: Serve alongside the best vegan stuffing, vegan mashed sweet potatoes, and vegan roasted vegetables with thyme.
- Your favorite holiday mains: This salad pairs well with a seitan roast, tofurkey, vegan meatloaf (like this easy lentil loaf), or pineapple glaze tofu ham.
- More comforting vegan dinners: Enjoy as a light addition to easy sweet potato lasagna, root vegetable lentil stew, and healthy vegan cauliflower casserole.
- Simple sides: Enjoy a simple spread with vegan garlic bread, and a bowl of curried carrot ginger soup.
- Picnic or BBQ side: This fresh salad is perfect to share at a picnic, with a hearty sandwich, burger, or vegan BBQ jackfruit.
Make Ahead and Storage Instructions
Make ahead: You can make the salad dressing 3 days ahead of time and store it in the fridge. This will actually give the dressing enough time to meld for a richer taste. You can prep the salad ingredients the day before and store them in separate containers. Just assemble at least 10 minutes before serving.
Fridge: If you have Vegan Broccoli Salad leftovers, place them in the fridge for up to 3 days. No need to reheat as they are great eaten cold!
More Delicious Ways to Enjoy Broccoli!
Vegan Dinners
Broccoli Pakora (Baked or Air Fried)
Vegan Side Dishes
Easy Garlic Broccoli Stir-Fry
Vegan Dinners
Broccoli Pasta Sauce
If you tried this vegan broccoli salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Vegan Broccoli Salad
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Ingredients
For the dressing:
- ⅛ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons agave
- 1 ½ teaspoon minced mint
- 1 tablespoon orange juice optional
For the salad:
- 4 cups chopped broccoli
- ½ cup chopped walnuts
- ¼ cup pumpkin seeds
- ½ cup dried cranberries
Instructions
Notes
- Dry broccoli well: Make sure that you dry the broccoli pieces really well to prevent a soggy salad. Dry by giving them a few sharp flicks while holding the stem, then placing them on top of an absorbent cloth or paper towels for a few minutes. Or you can use a salad spinner if you have one.
- Chop evenly: Chop the broccoli florets into small bite-sized pieces. This will ensure that they are coated with more dressing making them super flavorful. Plus, smaller pieces of broccoli mean more space in a mouthful for the berries and crunchies.
- Let flavors meld: Toss the salad with the dressing at least 10 minutes before serving them. This will give the broccoli time to absorb the flavors but not lose the crunchiness.
- Keep the nuts crunchy: When making ahead, do not add the nuts and seeds yet. Toss them right before serving to make sure they do not lose their crunchiness.
Tried this tonight because I had leftover lightly-steamed broccoli that I wanted to use up. I skipped the mint and used some curry powder in the dressing instead, but otherwise followed the recipe, using toasted pumpkin seeds and walnuts and dried cranberries with the chopped broccoli. It was fantastic! I’ll definitely make this again.
the added curry powder sounds amazing!
So glad you enjoyed the salad! It’s a yummy one!
Very good! I substituted pecans and sunflower seeds instead of the walnuts and pumpkin seeds because I’m allergic to walnuts and pumpkin seeds were too pricy, but they worked just fine. I also used the optional orange juice. Multiple people complimented the salad–especially the dressing. This salad tastes light and healthy, but still very yummy! I’d definitely make it again. 🙂
So glad everyone enjoyed it! Love the walnut and pumpkin subs!
Fantastic salad recipe for winter! Whole family enjoyed it, and I will make it again, for sure!
I love broccoli and I’m always looking for more ways to cook it. Can’t wait to try this recipe!
Yay! You’re going to love it! It’s so delicious!
This broccoli salad looks super tasty, definitely can see it being a great holiday meal.
I love all of the crunch in this broccoli salad. It’s perfect year round!