Crunchy Broccoli Salad | Dairy-Free + 7 Ingredients!

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This crunchy broccoli salad is dairy-free, vegan, and oil-free! Perfect for a picnic, potluck, or warm weather side.

Summer is here, friends! Bring on the long days, outdoor adventures, and picnic-friendly salads.

Today I’m showing you how to make this (oh so yummyCrunchy Broccoli Salad. This colorful blend of crunchy veggies, chewy dried fruit, and a creamy dressing is sure to be a hit with any crowd, plant-based or not.

close up photo of broccoli salad with wooden serving spoons in white bowl

This recipe has been around for ages – I fondly remember it decorating many a picnic table in my childhood. My version, though, is a bit different. This 8 ingredient recipe is just as satisfying as the classic, but it’s completely dairy-freeoil-free, and sugar-free! 

Plus it’s so dang easy to make. Chop your veggies, mix the dressing, and toss it all together with some dried cranberries and sunflower seeds. That’s it!

deconstucted ingredients for broccoli salad in large white bowl

I used the cashew version of my homemade Easy Vegan Mayo for this recipe, but you can also use store-bought if you’re short on time. If you have a nut allergy, you can use the tofu version of my recipe as well. Beyond that, I would not recommend any other substitutions – the tang of the mayo is key to Broccoli Salad Success™.

I found the dried cranberries added just enough sweetness to this mix without the need for any added sugar! If you do like your Broccoli Salad on the sweeter side, you could add in 1-2 tbsp of another liquid sweetener though, like Maple Syrup or Agave Nectar.

tossed broccoli salad in large white bowl on dark gray background

This Broccoli Salad is the perfect summer salad. It’s a great picnic or potluck side to share with friends and family, but I also love to serve it at home alongside veggie burgers, grilled veggies, or grain bowls.

It’s an especially great dish to share with non-vegans, because the original recipe is already vegan, apart from the mayo! I bet your ominivore friends wouldn’t even notice the difference if you didn’t tell them 😉

small tan plate with broccoli salad and gold fork

A Few Final Thoughts:

  • This recipe tastes best after it’s been allowed to sit, preferably for a few hours. If you’re making it for a gathering, I would even make it the day before! All of the veggies are crunchy, so you don’t have to worry about anything wilting with time.
  • Take the time to finely chop your veggies for this recipe – it’s worth it! Otherwise you may end up with a sore jaw and a half-eaten bowl of salad…and nobody wants either of those things 😉
  • Try replacing the dried cranberries for raisins, dried cherries, or chopped dates for a fun twist!

This crunchy broccoli salad is dairy-free, vegan, and oil-free! Perfect for a picnic, potluck, or warm weather side. #vegan #broccolisalad #oilfree #picnicsalad #plantbased |

If you’re looking for more plant-based salad recipes, you’ll also love this Vegan Macaroni Salad, this Pineapple Coleslaw and this Zucchini Noodle Salad with Peanut Sauce!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Crunchy Broccoli Salad Recipe | Dairy-Free + 7 Ingredients!

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5 from 5 reviews

This crunchy broccoli salad is dairy-free, vegan, and oil-free! Perfect for a picnic, potluck, or warm weather side. 

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 15 minutes
  • Yield: 5-6 Servings 1x
  • Category: Salad
  • Method: No Bake
  • Cuisine: American


  • 4 cups broccoli florets (about 23 heads)
  • 1 cup carrot, grated
  • ½ cup red onion, diced
  • ¾ cup Easy Vegan Mayo (or store-bought)
  • 1 tbsp apple cider vinegar
  • ⅔ cup sunflower seeds
  • ⅔ cup dried cranberries*
  • Salt and black pepper, to taste


  1. Wash and chop the broccoli, carrot, and red onion. Separate the broccoli florets from the stems. Chop the heads into small, bite-sized pieces, then peel the stems and finely dice them.
  2. Add the vegan mayo and apple cider vinegar to the base of a large bowl, then mix well. Toss in the broccoli, carrots, and red onion, then mix until all pieces are evenly coated in the dressing. Fold in the sunflower seeds and dried cranberries, then add any additional salt and black pepper to taste.
  3. Let sit for at least 10 minutes before serving to allow the flavors to combine. Refrigerate any leftovers in an airtight container for up to 5 days.


  • Dried cranberries can be substituted for another dried fruit, such as raisins, cherries, or chopped dates.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. This is something I make on the regular now as a salad on the side, or I bulk it up for a complete lunch by adding chickpeas and extra veggies. I think it would also be amazing bulked up with baked tofu or tempeh (trying this next!). I’ve already reviewed this salad, but I love it so much I had to come back and review it again. 🙂

  2. Excellent! I made with storebought mayo this time because I didn’t have ingredients to make the homemade mayo, but I plan to try that next time–happy to heave the healthier alternative. Also used ready-shredded coleslaw mix bc I didn’t have fresh carrots, and it turned out great! I can’t wait for a potluck to take this to. 🙂

  3. Thank you for this great recipe 🙂
    While dicing the onion I added mushrooms and garlic to it with a little bit of olive oil – it was delicious.

  4. This is SO Delicious! And so easy to make. I use a quick mayo dressing from cashews which adds more delicious nutrition. Adults & kids alike love this recipe. Thank you!