Crunchy Broccoli Salad

This Vegan Broccoli Salad tosses crunchy veggies, sunflower seeds, and chewy dried fruit in a creamy and tangy dressing to give you the best side dish for picnics, potlucks, and warm weather meals! Vegan, Gluten-Free, & Oil-Free.

Course Salad

Cuisine American

Method No-Bake

Prep Time 15

Total Time 15

Servings servings

Calories 336kcal

Author Caitlin Shoemaker

Ingredients

For the Dressing:

2/3 cup Easy Vegan Mayo or store-bought
1 teaspoon dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon maple syrup or agave
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt plus more to taste
Black pepper to taste

For the Salad:

1 pound broccoli florets
1 cup carrot grated
1/2 cup red onion diced
2/3 cup roasted salted sunflower seeds
2/3 cup dried cranberries*

US Customary - Metric

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, apple cider vinegar, maple syrup, garlic powder, smoked paprika, salt, and pepper to the base of a large bowl, then mix well until combined. 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.
Protein Boost: Add 1 can of drained and rinsed cannellini beans to this recipe for a protein and fiber boost!

Nutrition