vegan broccoli salad

A list of vegan broccoli recipes to inspire you to use broccoli all the time. We’ve included all types of recipes, all of them vegan and delicious.

40 Vegan Broccoli Recipes – Plant-based plants

broccoli ((roughly one bunch))

olive oil oil

sesame seeds

tbsp peanuts

spring onions ((sliced))

water

salt

tbsp soy sauce ((dark))

tbsp sweet chili sauce

tbsp vinegar ((lemon juice is also fine))

tsp corn starch

Cut the broccoli into small florets, then wash and rinse these fellas.

Get a pan to medium/high heat. Pour in water, one finger thick. And in the broccoli goes. Lid on top. Cook for about three minutes.

Whisk together the corn starch with a little bit of cold water. Slice up the green onions and peanuts

Set the broccoli aside. Again pour in water into the pan, let it get hot. Add in soy sauce, olive oil, sweet chili sauce and vinegar. Finally pour in the corn starch. Mix well.

Now throw back in the broccoli. Add sesame seeds, peanuts and green onions. Stir gently for another 30 seconds.

Add salt to taste. Maybe some more vinegar.

Done! Indulge immediately or when cold.

CLEAN Broccoli Salad - non-mayo-based vegan goodness! with purple cabbage, raisins, almonds, green onions, and almond butter dressing.

Super Clean Broccoli Salad with Creamy Almond Dressing

broccoli,

purple cabbage

golden raisins

almonds

green onions

Simply Orange Low Acid

miso

almond butter

shallot

canola oil

Toss all the salad ingredients together in a bowl.

Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.

Serve immediately! Add more orange juice to add more moisture as needed.

shrimp and avocado salad with miso dressing = that sounds like HEAVEN to me! Will try this as soon as I get back from Korea!!!

Leah // www.sunmoonwars.com

https://www.youtube.com/watch?v=2UuHiZIdY7s

CLEAN Broccoli Salad - non-mayo-based vegan goodness! with purple cabbage, raisins, almonds, green onions, and almond butter dressing. 

Full Recipe: https://pinchofyum.com/clean-broccoli...

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Slivered Almonds: http://amzn.to/2D7QCC2
Almond Butter: http://amzn.to/2G2E022


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Clean Broccoli Salad

This broccoli salad recipe is my favorite easy vegan cookout side dish! It’s delicious, healthy, naturally gluten-free, and topped with a light dairy-free yogurt dressing (contains no mayo and no refined sugar). Perfect for lunch, dinner or any time you need some vitamins in your life!

Best Vegan Broccoli Salad

broccoli florets (roughly chopped (see photos above))

red onion (finely chopped)

dried cranberries (or dried tart cherries

vegan cheese shreds (optional)

⅓ cup non-dairy yogurt (*see notes)

olive oil

tbsp lemon or lime juice (or apple cider vinegar)

tbsp dijon mustard (optional)

maple syrup (or to taste)

¼ tsp sea salt (or

¼ tsp smoked paprika (optional

mixed seeds (e.g. pepitas, sunflower seeds, toasted soy seeds)

nuts (e.g. cashews, almonds

Chop the broccoli florets into ½-inch pieces and any finely dice the remaining stems, peeling any woody or course parts from the stem as needed. Add the chopped broccoli, onion, cranberries, and vegan cheese (if using) to a serving bowl. Set aside.

To make the dressing, whisk together the non-dairy yogurt, olive oil, lemon juice, mustard (if using), maple syrup, and sea salt in a small bowl. Pour the dressing over the salad, sprinkle with paprika powder as desired and stir until all of the broccoli is lightly coated in dressing. (I highly recommend letting the salad marinate for at least 20 minutes, or overnight in the refrigerator).

Toast the seeds &amp; nuts (optional): Toast the seeds and nuts in a skillet over medium heat, stirring frequently, until the seeds are turning golden, about 3 minutes (be careful as they burn quickly!). Then transfer the toasted seeds into a large serving bowl and set aside. (Alternatively, bake the seeds 10 minutes at 392°F/200°C or until golden brown).

Divide the salad into bowls and sprinkle the toasted nuts and seeds on top.

Enjoy!

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

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

broccoli florets (about 2-3 heads)

carrot, grated

red onion, diced

Easy Vegan Mayo (or store-bought)

apple cider vinegar

sunflower seeds

cranberries*

Salt and black pepper,

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.

Really enjoyed this salad. I’m eating vegan raw and this checked all the boxes and was delicious.

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

Love it. It is now a regular recipe for us.

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. :)

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. :)

This vegan broccoli salad is super easy to make and it has a delicious, creamy, oil-free dressing! It makes a great healthy salad for any meal.

Easy Broccoli Salad (Vegan + Oil-Free)

broccoli

red onion ((chopped))

red cabbage ((chopped))

raisins

Gala apple

cashews ((soaked

maple syrup

almond milk ((unsweetened))

garlic powder

Start by chopping and washing your broccoli. Make sure you cut the broccoli into fairly small florets. Add the broccoli to a large bowl.

Prepare and add all other salad ingredients to the bowl.

If you have soaked your cashews, drain the water and add the cashews to a food processor. If your cashews aren’t soaked and you want the process to be faster, you can boil them on the stove (see notes below).

Add all other dressing ingredients to the food processor and blend until smooth.

Pour the dressing onto the salad and mix thoroughly.

Chill before eating.

This easy vegan broccoli salad is the perfect side dish for any summer party or just any warm summer evening. It has a little sweetness and a lot of crunch, it’s completely customizable to your taste, and it is so easy to make: you don’t even need to turn on your stove!

Plant Based Broccoli Salad

vegan-friendly bacon bits

onion

carrots

vegan cheddar

cranberries

mayonnaise

Tbsp rice wine vinegar

Tbsp lemon juice (½ lemon)

Tbsp sugar

onion powder

tsp mustard

tsp smoked paprika

tsp salt

tsp black pepper

celery salt

Chop all your broccoli, place in a large...

Chop all your broccoli, place in a large mixing bowl, and set aside.

In a small bowl, whisk together the dressing...

In a small bowl, whisk together the dressing ingredients.

Add the rest of the salad ingredients to...

Add the rest of the salad ingredients to the chopped broccoli and stir.

Drizzle half the dressing over salad and mix...

Drizzle half the dressing over salad and mix well, folding the dressing in with a rubber spatula. Add the other half of the dressing and mix again to fully coat.

Allow salad to sit in the fridge -...

Allow salad to sit in the fridge - covered - for at least an hour or overnight for optimal flavor. 

Salad will stay good, refrigerated in a sealed...

Salad will stay good, refrigerated in a sealed container, for 3-4 days.

https://mediavine-res.cloudinary.com/video/upload/buoofjsdjvtfktq2mv2a.mp4

This delicious vegan broccoli salad is the perfect side dish for any summer party or just any warm summer evening. It has a little sweetness and a lot of crunch, it’s completely customizable to your taste, and it is so easy to make. You don’t even need to turn on your stove because this healthy broccoli salad recipe is entirely no-cook.

Vegan Broccoli Salad

Vegan Broccoli Salad made with a delicious blend of broccoli, red grapes, toasted slivered almonds and a tangy, creamy dressing. It&#39;s perfectly crunchy, creamy, sweet, and savory and great for making ahead!

(55 grams) slivered or flaked almonds (,

(about 340 grams) red grapes

(150 grams) vegan mayonnaise (, see the FAQs

Dijon mustard

white wine vinegar (, or apple cider vinegar)

garlic (, finely grated/minced)

lemon juice

black pepper (, see recipe notes)

maple syrup (or 2 teaspoons white/cane sugar. (See recipe notes))

Warm a small pan over a medium heat and add the slivered almonds. Keep them moving around the pan for a 2 to 3 minutes until they smell really nutty and toasty and are turning golden. Remove from the heat and allow to cool.

Cut the broccoli into bite sized florets. Cut the stalks into thin matchsticks too if you don&#039;t want to waste them. Wash thoroughly and shake dry or use a salad spinner. Put in a large salad bowl.

Wash the grapes, dry them well and cut them all in half.

In a small bowl mix up the dressing ingredients until well combined and smooth.

Toss the dressing through the broccoli making sure to coat it all very well, then add the grapes and stir them through gently. Adding the grapes after the broccoli has been coated helps to keep them looking good and stop them from getting squashed.

Leave the salad to sit for at least 30 minutes so the broccoli can tenderize a little in the acidic dressing and so the flavors meld together.

Sprinkle over the toasted almonds just before serving.

Vegan broccoli salad with a rich and creamy cashew dressing instead of mayo. This salad is crunchy, sweet and absolutely delicious, perfect for summer parties.

sunflower seeds (roasted and salted)

raw cashews (soaked at least 1- 2 hours)

Tablespoons apple cider vinegar

Tablespoon shallot (chopped)

garlic (chopped)

sea salt

dijon mustard

Soak cashews: place cashews in a bowl, cover with water and let sit for 1-2 hours or until soft. Drain water.

Make dressing: mix soaked cashews, fresh water, apple cider vinegar, lemon juice, maple syrup, shallot, garlic, salt and dijon mustard in a high powered blender or processor until completely smooth.

Mix ingredients: combine broccoli, sunflower seeds, red onion, raisins and dressing. Toss until all ingredients are covered.

Serve: Serve immediately or let chill in the fridge a bit before serving.

Amazing !!! I am not vegan but having family over and some of our guests are vegan. I don't like raisins so I replace with cranberries. Looks great and tastes wonderful. My favourite from now on. Thank you.

Thanks for sharing a vegan alternative!It sounds delicious. Can't wait to try it!

Even though I had to make a few small changes, this salad was wonderful: crunchy, balanced, and satisfying. I had to replace the sunflower seeds with pepitas, and I soaked the cashews for just a few minutes before making the dressing in the botanic with a couple extra tbsp of water. I’ll make this again!

This salad was delicious!  I didn't have raisins but decided to add blueberries.We loved it. Thanks Brittany.

This salad is SO EASY and SO TASTY. It's wonderful to have a creamy salad option that doesn't rely on mayo or oils. I didn't have raisins or scallions, so I used dried cranberries and a little extra red onion in the sauce. I also made a little extra sauce and added some lentil pasta for a little punch of protein. The only struggle is not eating it all in one day!

Thank you for this great recipe! We’re celebrating a birthday today and a few guest are vegan. I doubled the recipe and it came out perfectly. I used golden raisins and also threw in some cranraisins and  pepitas. Everything else was the same as in the recipe. I hope they like it as much as I do!

Like you, I was raised with this delicious broccoli salad, loaded with sugar, bacon, and mayo. I asked my mom to make it often and I'd despaired of ever tasting it again, now that I eat vegan. Thanks for caring enough to make it healthy! I'm making it tonight, so excited! I love your recipes ♡♡♡

You might try soft silken tofu instead of the nuts, add the water by tablespoons, you may not need it all!
Good luck!

https://content.jwplatform.com/videos/9piPLypS.mp4

The most amazing vegan broccoli raisin salad made with a rich and creamy cashew dressing instead of mayo. This salad is a total crowd-pleaser and perfect for summer parties!

Raw Broccoli Raisin Salad

Broccoli goes from boring to bold in this vegan broccoli salad! This classic potluck dish is taken up a notch with a sweet and spicy dressing, roasted nuts, toasted breadcrumbs, and a winning combination of broccoli and fennel. The perfect side dish for BBQs, potlucks, parties, and more!

Really Good Vegan Broccoli Salad

fennel bulb,

flat-leaf parsley, (chopped)

extra virgin olive oil

(40 grams) panko breadcrumbs ((see note 2 for GF sub))

(70 grams) roasted almonds

maple syrup or agave nectar

shallot, (diced)

garlic cloves, (minced

lemon, (zested + 2 to 3 tablespoons lemon juice)

red pepper flakes ((optional,

¼ teaspoon kosher salt, (more to taste)

black pepper

(56 grams) extra virgin olive oil

Make the dressing. Add the fresno peppers, raisins and maple syrup to a small saucepan or small non-stick skillet. Bring to a simmer, and simmer at a decent simmer for 5 minutes, stirring occasionally.  The mixture will froth and bubble as the chiles release their water. Add the shallots and simmer for 3 more minutes.Transfer the mixture to a glass jar and allow to cool slightly. Add in the minced garlic, lemon zest, 2 tablespoons of lemon juice, mustard, red pepper flakes, ¼ teaspoon kosher salt, several cracks of pepper, and olive oil. Shake well to combine.Taste, adding more salt or pepper to taste, and 1 more tablespoon of lemon juice as desired. The dressing will be thick.NOTE: If you prefer a more heavily dressed salad, add 1 to 2 more tablespoons olive oil and 1 more tablespoon lemon juice, plus more salt and pepper to taste.

Prep the broccoli. Use a vegetable peeler to peel away the tough outer layer from the stalks, then roughly chop the stalks. Cut the crowns into large pieces. Add the broccoli stalks and stems only to your food processor. Pulse in short bursts until the stems are finely chopped. Scoop them out into a bowl. Now add the florets and pulse in short bursts (8 to 10 times) until the broccoli is finely chopped but not riced. It’s fine to have some variation in size, but if any large pieces remain, scoop them out and finely chop with a knife (or re-pulse separately in the food processor).

Prep the fennel. Slice off the fennel stalks and discard or freeze for stock. Pick off the wispy fronds and save for garnish. Remove any tough outer layer from the fennel bulb, then slice the bulb in half, lengthwise. Using a mandoline or very sharp knife, very thinly slice the bulb crosswise.

Toast the panko. Heat 1 tablespoon olive oil in a small skillet over medium heat and allow to warm, about 1 minute. Add the panko bread crumbs and season with a pinch of salt and pepper. Stir frequently, especially once the panko starts to turn color, 3 to 5 minutes, until most of it is golden brown.

Assemble. Add the broccoli, fennel, and parsley to a large serving bowl. Pour in some of the dressing and toss. Add more dressing as desired and toss again. Season to taste with salt and pepper. Add your panko crumbs and nuts and toss again. Enjoy.Note: If planning to keep leftovers, add the panko and nuts only to the amount of salad you plan to eat. Store the toasted panko in a jar in the pantry.

Flavor, flavor, flavor. This salad was delicious. sweet and spicy, earthy, perfectly balanced. I loved it. I like fenel, but didn't have any, so I used baby bok choy bulbs instead. It has a similar texture was a great sub. Fenel would have been great as well. Will definitely make again!

I have already made this twice - the second time, as an entrée for heavier meal.   It was the perfect entrée because it was refreshing and light and still had consistency enough to serve as an entrée standing on its own.  The combination of raw broccoli and fennel is surprisingly delicious and creative, which makes any meal it accompanies seem extra special - and it is easy to make.  (I am an inveterate proof reader, so would like to suggest the following change in step 4 of the instructions : "Heat 1 tablespoon olive oil [IN] a small skillet over medium heat and allow to warm, about 1 minute.")

I hadn't imagined that this broccoli-fennel salad could be THIS good !!! The salad dressing is outstanding, with the perfect combination of sweet/sour/spicy, and the freshness of the lemon zest and everything just blends perfectly (I used fresh basil instead of parsely, because that is what I had on hand -- perfect !).  So glad I discovered RPL !!!!!

I was hesitant to try this recipe as I do not care for raisins (dates &amp; dr cranberries are ok but raisins-nope).  But I love broccoli, fennel &amp; pistachios so I jumped in.  I was very happy with the results.  After a few bites, I sprinkled some non-dairy feta crumbles over the salad and it made this diner very happy.

Absolutely loved this recipe! The combination of ingredients is very original, for me a true rediscovery of fennel. I’ll definitely be making this again!

On paper this doesn't really sound good: broccoli in a very sweet sauce. But it's tasty!
I balanced the broccoli, because my family was very sceptical about the fact that it's a raw broccoli salad. Now that I know everyone liked the salad, next time I would try to use raw broccoli (makes the cooking process faster).
The nut-bread crunch is nice, but without the salad tasted fine too. I didn't use any spicy flavours and omitted the fresno peppers completely.

One of my favorite dishes! It’s my go-to for potlucks, and it always impresses. I typically double the salad part of the recipe and triple the dressing. I use gluten free panko and just leave off the nuts if I’m making it for a big group and don’t know of people’s allergies.

Are brocolli eaten raw in this and no blanching

Love this recipe 
Because I am not a fan of raisins I used dates as per one of your reviewers.  
Have made it 3 times and I will eventually know it off by heart.

A great recipe and so easy. Love how you use all the broccoli head. Subbed the fennel for carrot. Definitely a keeper.

This plant-based take on broccoli salad is creamy, tangy, sweet and full of contrasting textures. With toasted nuts and cranberries, this delicious red and green salad is perfect for the holidays.

Top 11 vegan broccoli salad recipes from across the web

The most viewed vegan broccoli salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 11 vegan broccoli salad recipes from across the web

The most viewed vegan broccoli salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

40 Vegan Broccoli Recipes – Plant-b...

Super Clean Broccoli Salad with Cre...

Best Vegan Broccoli Salad

Crunchy Broccoli Salad Recipe | Dai...

Crunchy Broccoli Salad Recipe | Dai...

Easy Broccoli Salad (Vegan + Oil-Fr...

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Really Good Vegan Broccoli Salad

Vegan Broccoli Salad Recipe

The most viewed vegan broccoli salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine