Crunchy Broccoli Salad Recipe | Dairy-Free + 7 Ingredients!
This crunchy broccoli salad is dairy-free, vegan, and oil-free! Perfect for a picnic, potluck, or warm weather side.
- Prep Time: 15 Minutes
- Cook Time: 0 Minutes
- Total Time: 15 minutes
- Yield: 5-6 Servings 1x
- Category: Salad
- Method: No Bake
- Cuisine: American
Ingredients
Scale
- 4 cups broccoli florets (about 2–3 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
Instructions
- 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.
- 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.
- 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.
Notes
- Dried cranberries can be substituted for another dried fruit, such as raisins, cherries, or chopped dates.
Keywords: vegan broccoli salad, healthy broccoli salad, vegan picnic recipes, vegan broccoli recipes, raw broccoli salad, broccoli salad dairy free, salad with broccoli
Find it online: https://frommybowl.com/crunchy-broccoli-salad/