Easy Vegan Broccoli Salad Recipe with Creamy Dressing

This Easy Vegan Broccoli Salad with Creamy Dressing is a game-changer for anyone craving something fresh, crunchy, and full of flavor—without spending hours in the kitchen. It’s one of those dishes that you can throw together in about 15 minutes, yet it tastes like you put in real effort. The broccoli stays crisp-tender, the creamy dressing is lusciously smooth and tangy, and each bite offers a burst of texture thanks to crunchy seeds, sweet dried fruit, and savory add-ins. It’s perfect for potlucks, meal prep, or as a refreshing side dish any night of the week.

Why You’ll Love This Recipe

• Ridiculously Quick: No cooking involved. Just chop, whisk, and toss—done in under 20 minutes.
• Flavor Bomb: The combination of creamy, tangy dressing and sweet-savory-crunchy toppings makes every bite exciting.
• Nutrient-Packed: Raw broccoli means you get all the vitamins and crunch, while sunflower seeds and cranberries add protein and antioxidants.
• Great for All Occasions: Whether you need a lunchbox side, a party salad, or a healthy snack, this dish delivers.

Ingredients You’ll Need

Here’s everything you’ll need to whip up this vibrant salad:

• Fresh broccoli: The star of the show. Chop it into small florets for easy eating and maximum crunch.
• Red onion: Adds a sharp bite that balances the creamy dressing. If you’re not a fan of strong onion flavor, soak the slices in water for a few minutes first.
• Dried cranberries: For a pop of sweetness that cuts through the richness of the dressing.
• Sunflower seeds: Toasted or raw, they give a lovely crunch and boost of healthy fats.
• Shredded carrots: Optional, but they add beautiful color and subtle sweetness.
• Vegan mayonnaise: The base of the creamy dressing. Choose a good-quality one for the best flavor.
• Apple cider vinegar: Adds tang and brightness that lifts the whole dish.
• Maple syrup: Just a touch to balance the acidity and round out the flavors.
• Dijon mustard: Brings a gentle zing and depth to the dressing.
• Salt and pepper: Essential to tie everything together. Season to your taste.

Variations

Feeling adventurous? Here are some ways to make it your own:

• Add Protein: Toss in some chickpeas, edamame, or tempeh cubes to make it a full meal.
• Swap the Seeds: Use pumpkin seeds, slivered almonds, or chopped walnuts for a different texture.
• Fresh Herbs: A handful of chopped parsley, dill, or basil adds a fresh twist.
• Fruit Switch: Try golden raisins or chopped dried apricots instead of cranberries.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of sriracha to the dressing.

How to Make Easy Vegan Broccoli Salad

Step 1: Prep the Veggies

Chop the broccoli into small florets and thinly slice the red onion. If you’re using shredded carrots, toss those in too.

Step 2: Make the Dressing

In a small bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and creamy.

Step 3: Assemble the Salad

In a large mixing bowl, combine the chopped broccoli, onions, cranberries, sunflower seeds, and carrots. Pour the dressing over the top.

Step 4: Toss and Chill

Toss everything together until evenly coated. Let it sit in the fridge for at least 10 minutes to let the flavors mingle.

Step 5: Serve and Enjoy

Give it a final toss before serving. Taste and adjust seasoning if needed.

Pro Tips for Making the Recipe

• Chop broccoli small: Bite-sized pieces are easier to eat and soak up more dressing.
• Massage the broccoli: If you want a slightly softer texture, massage the florets gently with a bit of salt before adding dressing.
• Let it sit: This salad gets even better after resting in the fridge for 30 minutes—hello flavor infusion.
• Customize the dressing: Taste and adjust. More maple syrup if you like it sweet, extra mustard if you like a punch.

How to Serve

This salad is super versatile and plays well with just about anything:

As a Side:

Serve alongside veggie burgers, wraps, grilled tofu, or sandwiches for a balanced meal.

Meal Prep Hero:

Pack it with some quinoa or brown rice and avocado slices for an easy grab-and-go lunch.

Potluck Favorite:

A guaranteed crowd-pleaser at barbecues, picnics, and parties—just double the batch!

Garnish Game:

Top with fresh herbs or a sprinkle of nutritional yeast for a cheesy vibe.

Make Ahead and Storage

Storing Leftovers

Keep the salad in an airtight container in the fridge for up to 3 days. The flavors get better, and the broccoli stays surprisingly crisp.

Freezing

This dish doesn’t freeze well—the raw broccoli gets soggy. Stick to refrigerating for best results.

Reheating

No reheating needed! This salad is best enjoyed cold or at room temperature.

FAQs

Can I make this broccoli salad ahead of time?
Yes, absolutely! It actually tastes better after a few hours in the fridge as the flavors meld together. Just give it a quick toss before serving.

Can I use frozen broccoli?
It’s best to stick with fresh broccoli for that perfect crisp texture. Frozen broccoli tends to get too soft once thawed.

Is there a way to make the dressing oil-free?
Yes! Use a thick cashew cream or unsweetened vegan yogurt as a base instead of mayo. Add the vinegar, maple, and mustard as usual.

Can I make this nut-free?
Totally! This recipe doesn’t include nuts, but always check your mayo and other ingredients if you’re serving someone with allergies.

Final Thoughts

If you’re looking for something easy, refreshing, and totally crave-worthy, this Easy Vegan Broccoli Salad with Creamy Dressing is the way to go. It’s fast, flexible, and full of flavor—perfect for busy days or laid-back weekends. Whether you’re meal prepping or feeding a crowd, this is one recipe you’ll come back to again and again. Give it a try and let the crunch speak for itself!

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