Broccoli Salad (Vegan)
Beverages
Ingredients:
- 2 heads broccoli (about 600 g), cut into small florets, stems peeled and thinly sliced
- ½ small red onion, very finely diced
- ½ cup (75 g) dried cranberries or raisins
- ½ cup (60 g) roasted sunflower seeds or slivered almonds
- ⅓ cup (50 g) shelled pumpkin seeds
- Dressing
- 3 tbsp vegan mayonnaise
- 2 tbsp tahini
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice
Equipments:
- Large mixing bowl
- Small bowl (for dressing)
- Whisk or fork
- Sharp knife and cutting board
- Vegetable peeler (for broccoli stems)
- Pot and bowl of ice water (if blanching)
- Spoon or spatula for tossing
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Prep the Broccoli
Cut the broccoli into small, bite-sized florets — no larger than 2 cm (about ¾ inch). Don’t discard the stems — peel off the tough outer skin with a vegetable peeler and thinly slice the inner core into coins or matchsticks. The stems are sweet, crunchy, and just as good as the florets. For the best raw broccoli texture, make sure the florets are small and evenly sized so every bite gets dressing and mix-ins. - Blanch (Optional but Recommended)
For a more tender, less bitter broccoli, blanch the florets: bring a large pot of salted water to a boil, add the broccoli for exactly 60 seconds, then drain and immediately plunge into a bowl of ice water to stop the cooking. Drain and pat completely dry. This step softens the raw edge, brightens the color, and makes the broccoli more pleasant to eat while keeping it crunchy. Skip this step if you prefer fully raw and crisp. - Make the Dressing
In a small bowl, whisk together the vegan mayonnaise, tahini, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, lemon juice, salt, and black pepper until completely smooth. Taste — it should be creamy, tangy, slightly sweet, and nutty. Adjust vinegar for more acidity, maple syrup for sweetness, or salt to taste. The dressing should seem quite bold on its own — it will mellow once tossed with the broccoli. - Combine
In a large bowl, combine the broccoli florets and stems, finely diced red onion, dried cranberries or raisins, and most of the seeds (reserve a handful for topping). Pour the dressing over and toss thoroughly to coat every piece. The broccoli should be well-dressed but not swimming in dressing. - Rest and Marinate
Cover the bowl and refrigerate for at least 30 minutes before serving — ideally 1–2 hours. The broccoli softens slightly, the cranberries plump up, and the whole salad becomes more cohesive and flavorful as it sits. This is one of those salads that genuinely improves with time. Toss again before serving. - Finish and Serve
Taste and re-season if needed — it may want a little more lemon juice or vinegar after sitting. Transfer to a serving bowl and scatter the reserved seeds over the top for crunch. Serve cold or at room temperature.
Notes:
This is a raw broccoli salad — the texture is the point. The key is cutting the florets small enough that raw broccoli doesn’t feel tough or awkward to eat. Under 2 cm is the target. The 60-second blanch is optional but genuinely improves the salad — it removes some of the raw bitterness, brightens the green color, and makes the broccoli more receptive to absorbing the dressing. Either way, the broccoli should be dry before dressing.
Don’t discard the stems — this is the most underused part of the broccoli. Once peeled, the inner core is sweet, crunchy, and completely different in texture from the florets. It makes the salad more interesting and stretches the yield significantly.
Tips:
The resting time is not optional if you want the best result — a freshly dressed broccoli salad is fine; one that has rested for an hour is remarkable. The dressing penetrates the florets, the cranberries plump up in the dressing, and everything becomes cohesive. Always taste and re-season after resting — the broccoli absorbs salt and the dressing mellows. Add seeds on top just before serving to maintain crunch — seeds mixed in fully will soften after a few hours. For a nut-free version, use sunflower and pumpkin seeds only. This salad is an excellent meal-prep dish — it keeps well and gets better over 2–3 days.
Storage:
Store in an airtight container in the fridge for up to 4 days — it genuinely improves on days 2 and 3 as the broccoli softens slightly and absorbs more dressing. Keep the seeds stored separately and add fresh before each serving for maximum crunch. Not suitable for freezing.
Swaps:
Swap dried cranberries for golden raisins, chopped dates, or dried cherries. Replace sunflower seeds with toasted pecans, walnuts, or candied almonds for a richer variation. Use all tahini instead of tahini + vegan mayo for a fully mayo-free dressing — thin with extra lemon juice and water to reach the right consistency. Add ½ cup (80 g) corn kernels (fresh or frozen, thawed) for sweetness and color. Add ½ cup shredded purple cabbage for extra crunch and color. Stir in 1 diced apple for a sweet, crisp element. For a heartier version, toss with ½ cup cooked chickpeas or edamame.
Broccoli Salad (Vegan)
Ingredients:
- 2 heads broccoli (about 600 g), cut into small florets, stems peeled and thinly sliced
- ½ small red onion, very finely diced
- ½ cup (75 g) dried cranberries or raisins
- ½ cup (60 g) roasted sunflower seeds or slivered almonds
- ⅓ cup (50 g) shelled pumpkin seeds
- Dressing
- 3 tbsp vegan mayonnaise
- 2 tbsp tahini
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 1 tbsp lemon juice
Features:
Instructions:
- Prep the Broccoli
Cut the broccoli into small, bite-sized florets — no larger than 2 cm (about ¾ inch). Don’t discard the stems — peel off the tough outer skin with a vegetable peeler and thinly slice the inner core into coins or matchsticks. The stems are sweet, crunchy, and just as good as the florets. For the best raw broccoli texture, make sure the florets are small and evenly sized so every bite gets dressing and mix-ins. - Blanch (Optional but Recommended)
For a more tender, less bitter broccoli, blanch the florets: bring a large pot of salted water to a boil, add the broccoli for exactly 60 seconds, then drain and immediately plunge into a bowl of ice water to stop the cooking. Drain and pat completely dry. This step softens the raw edge, brightens the color, and makes the broccoli more pleasant to eat while keeping it crunchy. Skip this step if you prefer fully raw and crisp. - Make the Dressing
In a small bowl, whisk together the vegan mayonnaise, tahini, apple cider vinegar, maple syrup, Dijon mustard, garlic powder, lemon juice, salt, and black pepper until completely smooth. Taste — it should be creamy, tangy, slightly sweet, and nutty. Adjust vinegar for more acidity, maple syrup for sweetness, or salt to taste. The dressing should seem quite bold on its own — it will mellow once tossed with the broccoli. - Combine
In a large bowl, combine the broccoli florets and stems, finely diced red onion, dried cranberries or raisins, and most of the seeds (reserve a handful for topping). Pour the dressing over and toss thoroughly to coat every piece. The broccoli should be well-dressed but not swimming in dressing. - Rest and Marinate
Cover the bowl and refrigerate for at least 30 minutes before serving — ideally 1–2 hours. The broccoli softens slightly, the cranberries plump up, and the whole salad becomes more cohesive and flavorful as it sits. This is one of those salads that genuinely improves with time. Toss again before serving. - Finish and Serve
Taste and re-season if needed — it may want a little more lemon juice or vinegar after sitting. Transfer to a serving bowl and scatter the reserved seeds over the top for crunch. Serve cold or at room temperature.
