Broccoli Salad Recipe (Creamy, Crunchy & Vegan)
This easy vegan broccoli salad recipe is so creamy, crunchy, refreshing, and full of delicious flavors. Made with lightly blanched broccoli, green apple, crunchy seeds, dried cranberries, and a smooth and creamy homemade dressing.
This easy green salad is perfect when you want something quick, indulgent, yet satisfying. It comes together in under 20 minutes when you blanch broccoli and prep all the ingredients. It works beautifully as a side dish or light meal.
Mixing sauce ingredients prevents burning in the wok. It delivers clean coating and even flavor.
Table of contents
Whether you are looking for a healthy salad recipe, a vegan salad recipe, or an easy salad recipe for busy days, this creamy broccoli salad has your name written all over it.
This is a dairy-free, egg-free, and gluten-free salad, and it fits perfectly well with many meals.
About Broccoli Salad Recipe
This broccoli apple salad recipe is a plant-based take on the classic creamy deli-style salad.
Instead of bacon or dairy, this version uses wholesome vegetables like celery, onion, cucumber, cashew nuts, and seeds paired with green apple and a creamy vegan dressing.
The broccoli is lightly blanched so it stays bright green and crunchy while becoming easier to eat. This simple step gently softens the broccoli while keeping it fresh and crisp.
This simple and reliable broccoli salad is perfect for everyday meals. This salad also works well as a vegan broccoli salad for meal prep and tastes even better after chilling.
It’s not raw and tastes really good. But it is also a very versatile salad recipe, and it can also be made using raw broccoli and some stem.
The combination of apples, cranberries, sunflower seeds, pumpkin seeds, and cashews makes this a crunchy broccoli salad recipe with layers of texture and flavor.
The dressing, made with vegan mayo, vegan Greek yogurt, maple syrup, and vinegar, creates a perfectly balanced creamy salad dressing that is sweet, tangy, and smooth.
I made it using blanched broccoli because my family prefers cooked broccoli. If you like raw broccoli and don’t mind eating it uncooked, this is a perfect recipe to try. If you are wondering whether raw broccoli is edible, the answer is yes, it is perfectly safe to eat.
Also, if you are not into a vegan diet, you can also make it using regular dairy products like mayonnaise and Greek yogurt.
Why You’ll Love the Recipe
This Broccoli Salad
✔️ is easy & quick
✔️ is beginner-friendly
✔️ is made with simple ingredients
✔️ uses fresh ingredients
✔️ is creamy without being heavy
✔️ is perfect for meal prep
✔️ is vegan, dairy-free, and egg-free
✔️ can also be made with dairy ingredients
✔️ is great as a BBQ side dish
✔️ also makes a lovely summer salad
✔️ can also be served for picnics
✔️ can be served as a side or main
Ingredients
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Broccoli: As the name suggests, the star of the dish. Light blanching keeps it crunchy while softening the texture slightly. The good thing is, you can also make this as a raw broccoli salad if you prefer.
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Green Apple: It is added for sweetness, crunch, and a green punch. The addition of apple makes this a refreshing broccoli and apple salad.
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Cucumber: Adds freshness and keeps the broccoli cucumber salad refreshing and light.
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Celery: Provides extra crunch and balances the creamy yogurt mayo dressing.
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Red Onion: It adds sharpness and pungency. For the best taste, chop it finely.
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Roasted Cashews: It adds richness and turns this into a delicious cashew broccoli salad.
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Dried Cranberries: They add a sweet and chewy contrast to this creamy salad. They also balance the flavors beautifully. If you like cranberries in fruit-based salads like this orange salad, then you already know how amazing they taste.
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Sunflower Seeds: Add crunch and give this classic broccoli salad a nutty texture.
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Pumpkin Seeds: They are great for added texture and nutrition while keeping the salad filling.
Dressing Ingredients
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Mayonnaise: It creates the creamy base for this dressing. To keep it vegan, I used dairy-free mayonnaise, but you can also use regular mayonnaise.
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Vegan Greek-Style Yogurt: It balances richness and creaminess and adds tang to this salad.
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Vinegar: It is added for tang, to brighten the dressing, and to balance sweetness.
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Maple Syrup: It adds natural sweetness and enhances the creamy, tangy flavors of this salad.
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Salt and Black Pepper: Common seasonings to enhance the overall flavor of this dressing.
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Smoked Paprika: This is an optional ingredient. If you like smoky flavors, then make sure to add it to this salad. It adds depth and mild smokiness to the dressing.
How to Make Broccoli Salad
Making broccoli salad at home is very simple, and it tastes like a salad you would order from a cafe.
- Just blanch the broccoli in a heatproof bowl by soaking it for 5 minutes in hot water.
- Then give it an ice-cold water bath and pat it dry.
- Chop it into bite-sized florets and chop the stems as well.
- Also, finely chop the apple, cucumber, celery, and red onion.
- Whisk together all the dressing ingredients until smooth.
- Combine broccoli, apple, vegetables, nuts, seeds, and cranberries in a large bowl.
- Pour in the dressing and toss until evenly coated. Taste and adjust seasoning.
- Chill for 15 to 20 minutes before serving. Your 30-minute broccoli salad that requires minimal effort and delivers maximum flavor is ready.
Variations
Richer dressing
If you don’t like using yogurt, then use only mayo. To make a richer version, simply add 1 to 2 tablespoons more mayonnaise.
Beans
To make it more filling, add cooked or canned chickpeas or kidney beans.
Nut Free
To make a nut-free broccoli salad, replace cashews with seeds of your choice or simply skip adding them.
No Sweetener
If you want a low-carb version, omit adding sweetener.
Dried fruits
You can use raisins instead of cranberries. You can also use chopped dried apricots or chopped dried plums.
More veggies
For a garden-style twist, add grated carrots, corn, or bell peppers.
Serving Suggestions
It tastes great when served chilled or at room temperature. It’s lighter, fresher, and more vegetable-forward than many traditional creamy salads.
Serve it as a BBQ side dish option.
You can also pair it with grilled cheese sandwiches or wraps, or add it to your grain bowls for a complete meal.
This salad is also perfect for picnics and potlucks, and serves well for busy weeknights when you want something tasty but effortless.
Storage Suggestions
It stores well for up to 2 days when the salad and dressing are stored separately in airtight containers in the fridge, making it ideal for meal prep and make-ahead meals.
Just shake the dressing before tossing it with the salad. You can also store the salad with dressing for 3 to 4 hours. Just stir well before serving.
Tips & Tricks to Make the Best Broccoli Salad
- Drying: Dry the broccoli after blanching to avoid a watery salad.
- Chopping: Chop apples and vegetables evenly for the best texture.
- Nuts: For maximum crunch, add nuts and seeds just before serving.
- Chilling: If you have time, chill the salad for better flavor and texture.
- Flavoring: Adjust maple syrup and vinegar to suit your taste.
- Lighter dressing: For a lighter version, reduce the mayo and increase the yogurt.
- Herbs: You can add herbs like mint, cilantro, or parsley to the dressing.
- Broccoli: Use fresh, crisp broccoli for the best crunch.
- Dressing: Make the dressing separately and mix just before chilling.
FAQs
What is a vegan broccoli salad?
A vegan broccoli salad is simply made without dairy or animal products. It uses plant-based ingredients like broccoli, other vegetables, nuts, seeds, and a creamy dairy-free dressing.
How do I make vegan broccoli salad?
To make vegan broccoli salad, combine broccoli with fresh vegetables, nuts, and seeds, then toss with a creamy dressing made using vegan mayo, dairy-free yogurt, and seasonings.
Can I make broccoli salad without mayo?
Yes, you can make this salad without mayo. Replace it with vegan yogurt or tahini if you like a tahini yogurt sauce. Tahini makes a lighter version.
What’s the best dressing for broccoli salad?
A creamy dressing made with vegan mayo, yogurt, vinegar, and maple syrup works very well. You can also use a lemon-based dressing for a lighter salad.
How long does broccoli salad last?
Broccoli salad stays fresh in the refrigerator for up to 2 days when stored properly, separately from the dressing.
Is broccoli salad vegan?
This recipe is completely vegan, dairy-free, and egg-free. You can also make a vegetarian version if you prefer.
Can you make broccoli salad in advance?
Yes, this is a perfect make-ahead salad and tastes even better after chilling.
Broccoli Salad Recipe (Step-by-step photo instructions)
How to Make Broccoli Salad
- Pour boiling water into a large heatproof bowl.
- Add the broccoli, making sure it is fully submerged. Let it sit for 5 minutes.
- Meanwhile, chop the red onion, cucumber, celery, and apple. Set aside.
- Roughly chop the roasted cashews and set aside.
- Once blanched, remove the broccoli and immediately transfer it to ice-cold water to stop the cooking. Drain well and pat dry if needed.
- Chop the broccoli into bite-sized chunks, and finely chop the tender stems as well.
- In a separate bowl, whisk together the vegan mayonnaise, vegan yogurt, vinegar, maple syrup, salt, black pepper, and smoked paprika until smooth.
- In a large mixing bowl, combine the blanched broccoli, green apple, cucumber, celery, red onion, chopped cashews, dried cranberries, sunflower seeds, and pumpkin seeds.
- Chill for 15 to 20 minutes before serving for the best texture and flavor.
Recipe Card
Broccoli Salad Recipe [Recipe]
★★★★★
(Rating: 5 from 4 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Salads | American | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 300 calories | 1 |
INGREDIENTS
For Broccoli Salad
- 1 large broccoli head, chopped (about **3 cups florets**, including tender stems)
- 1 green apple, cored and finely chopped (about **1 cup**)
- 1/2 cup cucumber, finely chopped
- 1 celery stalk, finely chopped (about **1/3 cup**)
- 1 red onion, finely chopped (about **1/2 cup**)
- 1/4 cup roasted cashews, roughly chopped
- 4 tablespoons dried cranberries
- 4 tablespoons sunflower seeds
- 4 tablespoons pumpkin seeds
For Dressing
- 1/2 cup vegan mayonnaise
- 1/2 cup vegan Greek-style yogurt
- 1.5 tablespoons vinegar
- 1.5 tablespoons maple syrup
- Salt, to taste
- Ground black pepper, to taste
- 1/2 teaspoon smoked paprika
INSTRUCTIONS:
How to Make Broccoli Salad
- Pour boiling water into a large heatproof bowl.
- Add the broccoli, making sure it is fully submerged. Let it sit for 5 minutes.
- Meanwhile, chop the red onion, cucumber, celery, and apple. Set aside.
- Roughly chop the roasted cashews and set aside.
- Once blanched, remove the broccoli and immediately transfer it to ice-cold water to stop the cooking. Drain well and pat dry if needed.
- Chop the broccoli into bite-sized chunks, and finely chop the tender stems as well.
- In a separate bowl, whisk together the vegan mayonnaise, vegan yogurt, vinegar, maple syrup, salt, black pepper, and smoked paprika until smooth.
- In a large mixing bowl, combine the blanched broccoli, green apple, cucumber, celery, red onion, chopped cashews, dried cranberries, sunflower seeds, and pumpkin seeds.
- Chill for 15 to 20 minutes before serving for the best texture and flavor.
Watch Full Recipe Video:
NOTES:
- Chop apples and vegetables evenly for the best texture.
- For maximum crunch, add nuts and seeds just before serving.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/broccoli-salad-recipe/
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