I love broccoli salad. There’s something nostalgic about the sweet-yet-tart flavor of cranberries alongside cold broccoli crowns that reminds me of Easter gatherings and summer picnics. When I transitioned to a more plant-based diet, I wanted to make a version of this salad that could fit into a vegan meal plan.Jump to Recipe
The only big ingredient that required substitution for this recipe was mayonnaise, as that is traditionally made with eggs. While you could make your own cashew-based sauce, I opted for a simple jar of vegan mayonnaise to keep things simple. If you aren’t vegan, you can definitely substitute a traditional mayonnaise for an equivocal flavor. Many broccoli salads use red onions, but I chose to go with green onions instead. I prefer the milder flavor of green onions…and we also tend to have a lot of green onions on hand in our garden, which makes them more convenient for most recipes. Feel free to use red onions if you prefer your broccoli salad to have more of a “bite”.
This recipe is so easy to make it’s almost laughable. You can throw it together in 10 minutes or less, making it perfect for those picnics and potlucks where you forgot to make a dish in advance. The only incredients you need for the salad base are broccoli, cranberries, almonds, and green onions. You can buy slivered almonds or chop your own – either will work fine in this recipe.
For the salad dressing, you need mayonnaise – I used Follow Your Heart Vegenaise, but you can use whatever vegan (or traditional) mayo you enjoy best. You also need apple cider vinegar, maple syrup, and garlic powder.
Start by chopping up all of your base salad ingredients. I like to chop the green onions as small as possible, and to cut the broccoli crowns into bite-sized pieces. I often keep a can of unsalted roasted almonds on hand and chop them up for recipes, but you are also welcome to buy slivered almonds to save time.
Combine all of your base ingredients in a medium-sized mixing bowl.
In a separate bowl, use a fork or a whisk to vigorously mix together all of the salad dressing ingredients. Pour the dressing over your salad base and mix thoroughly to ensure it coats all of the broccoli.
And…that’s it. You’re done! This recipe gets better once the flavors have time to meld together. You can serve it immediately, but I usually make it a few hours before an event and let it rest in the refrigerator in the meantime. This salad should stay good in the refrigerator for 5-7 days if kept in an airtight container.
Can you believe how easy that was? Every time I make this recipe, I’m pleasantly surprised at how little time it takes. If you made this recipe at home, please tag @WhiskAverseBaking in any of your social media posts, or leave a message in the comments below.
Broccoli Salad (Vegan)
- 2 crowns broccoli diced
- ⅓ cup almonds diced
- ⅓ cup dried cranberries
- 3 green onions
- ½ cup vegan mayonnaise can substitute traditional
- 2 teaspoons apple cider vinegar
- 2 teaspoons maple syrup
- ¼ teaspoon garlic powder
- Start by assembling the base of your salad. Chop broccoli crowns into bite-sized pieces and combine with your diced onions, slivered almonds, and dried cranberries in a mixing bowl.
- In a separate bowl, combine vegan mayonnaise, apple cider vinegar, maple syrup, and garlic powder to make your dressing.
- Drizzle dressing over the salad base and stir to coat. Serve cold.