Vegan Broccoli Salad
This broccoli salad is the kind of dish that disappears fast at potlucks — crisp florets, chewy dried cranberries, crunchy sunflower seeds, and a creamy, tangy dressing that ties it all together beautifully. The dressing is built from vegan mayonnaise, apple cider vinegar, maple syrup, and a touch of Dijon mustard, so it hits that perfect sweet-savory balance without a drop of dairy or honey. Classic broccoli salad recipes almost always rely on bacon and regular mayo, but this version proves you don't need either to get that satisfying, crowd-pleasing result. A short rest in the fridge — just 30 minutes — lets the broccoli soften slightly and soak up all those flavors, making it taste like you spent way more time on it than you did. It serves six, so it's ideal for meal prep, backyard gatherings, or a hearty side alongside your favorite mains. Keep it chilled until you're ready to serve, give it one final toss, and adjust the seasoning to taste — simple as that.
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Learn more →Ingredients
6 servings
For the salad
- 1 ½ lb broccoli (about 2 medium heads), cut into small florets
- ⅓ cup red onion, finely diced
- ½ cup dried cranberries
- ⅓ cup raw sunflower seeds
For the dressing
- ½ cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until smooth and uniform.
- 2
In a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, and sunflower seeds.
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