Description

This Easy Vegan Broccoli Salad is a crunchy, colorful, and refreshing dish tossed in a creamy, tangy dressing. Perfect as a side for picnics, potlucks, or everyday meals.

Ingredients

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4 cups fresh broccoli florets
1/2 red onion, thinly sliced
1/2 cup shredded carrots
1/2 cup dried cranberries
1/3 cup sunflower seeds or pumpkin seeds
1/4 cup chopped almonds or walnuts (optional)
1/2 cup vegan mayo
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
Salt and pepper to taste

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Instructions

In a large bowl, combine the broccoli florets, red onion, carrots, cranberries, sunflower seeds, and nuts if using.
In a small bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, salt, and pepper until smooth.
Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve cold as a side or light main dish.

Notes

For a lighter dressing, you can substitute half the mayo with unsweetened vegan yogurt.
This salad keeps well in the fridge for up to 3 days.
Feel free to blanch the broccoli for 1 minute if you prefer it slightly tender.

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 10g
Sodium: 280mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg