Vegan Broccoli Salad

This Vegan Broccoli Salad is a fresh, easy side dish made with crunchy broccoli, sunflower seeds, dried cranberries, and vegan bacon bits tossed in a creamy dressing. It comes together in just 15 minutes with simple ingredients and is perfect for everything from weeknight dinners to summer gatherings.

If you've ever had broccoli salad at a potluck or summer cookout, chances are it was made with bacon and a creamy mayo dressing. This vegan version keeps all the sweet, tangy, and creamy flavors of the original, but swaps the bacon for Vegan Bacon Bits and uses my homemade Vegan Mayo for the dressing.

This salad is delicious served alongside veggie burgers, sandwiches, and other barbecue favorites. It's also great for potlucks, picnics, and meal prep because it can be made ahead of time and stored in the fridge until you're ready to serve. In fact, the flavor gets even better after it has had some time to chill.

Looking for more vegan salads? Try my Vegan Coleslaw, Vegan Potato Salad, and Vegan Macaroni Salad. They're easy to make, perfect for sharing, and great for everything from summer cookouts to everyday meals.

Why You'll Love This Vegan Broccoli Salad

You're going to love this recipe because:

• Easy to make with simple ingredients: Everything comes together in one bowl using everyday ingredients you can find at most grocery stores. No cooking, blending, or complicated steps required.
• Perfect for potlucks, picnics, and cookouts: This classic-style salad is always a crowd-pleaser and can be made ahead of time, making it ideal for parties and gatherings.
• Loaded with texture and flavor: Crunchy broccoli, sunflower seeds, chewy dried cranberries, smoky vegan bacon bits, and a creamy dressing make every bite satisfying.
• A great way to enjoy raw broccoli: The dressing softens the broccoli slightly as it chills, giving it the perfect balance of freshness and crunch.
• Completely dairy-free and easy to customize: It has all the sweet, tangy, and creamy flavors people love in traditional broccoli salad, with simple vegan ingredients and plenty of room for your favorite add-ins.

Vegan Broccoli Salad Ingredients

• Broccoli florets: Cut it into small bite-sized pieces so it's easier to eat and absorbs more dressing.
• Red onion: Adds sharpness and crunch. Shallots or green onions can be used instead for a milder flavor.
• Sunflower seeds: Add crunch and texture. Chopped almonds, pecans, or pumpkin seeds also work well.
• Dried cranberries: They add a sweet and chewy contrast. Raisins are the most common substitute.
• Vegan Bacon Bits: Optional, but they add a smoky flavor similar to traditional broccoli salad. You can use homemade or store-bought vegan bacon.
• Vegan mayo: The base of the creamy dressing. Store-bought or Homemade Vegan Mayo both work.
• Apple cider vinegar: Adds tanginess to balance the dressing. White wine vinegar or lemon juice can also be used.
• Maple syrup: Adds a touch of sweetness. Agave syrup or sugar are good alternatives.
• Salt: Enhances the flavor of the dressing.
• Black pepper: Adds a subtle kick and balances the sweetness.

Find the full recipe with exact measurements in the recipe card below.

How to Make Vegan Broccoli Salad

1. Add the broccoli, red onion, sunflower seeds, dried cranberries, and vegan bacon bits to a large bowl.

2. Whisk the vegan mayo, apple cider vinegar, maple syrup, salt, and black pepper in a small bowl until well combined.

3. Pour the dressing over the salad and toss until everything is evenly coated.

4. Enjoy right away or refrigerate for at least 1 hour before serving. For even better flavor, chill for 2 to 4 hours, then toss again and serve.

Tips for the Best Results

• Cut the broccoli into small pieces: Smaller florets are easier to eat and absorb more of the dressing, giving you better flavor in every bite.
• Let it chill before serving: While you can serve it right away, the salad tastes much better after at least 1 hour in the fridge. This gives the flavors time to blend together.
• Dry the broccoli well: Excess moisture can water down the dressing. After washing the broccoli, make sure it's completely dry before making the salad.
• Add the vegan bacon just before serving: If you want it to stay as crispy as possible, reserve some of the vegan bacon and sprinkle it on top right before serving.
• Taste and adjust before serving: Depending on the vegan mayo you use, you may want to add a little extra salt, black pepper, or maple syrup to suit your taste.

Serving Suggestions

Here are a few of my favorite ways to serve this Vegan Broccoli Salad:

• Vegan Burgers: Their hearty texture makes them a perfect match for the creamy, crunchy salad.
• Vegan Hot Dogs: Their smoky flavor works especially well with the sweet and tangy dressing.
• Vegan Baked Beans: A hearty side that complements the crunchy texture of the salad.
• Grilled Tofu: Its smoky flavor and crispy edges pair beautifully with the sweet and tangy salad.
• Sandwiches and wraps: Serve it alongside Vegan Chicken Salad sandwiches, Vegan Tuna sandwiches, or your favorite wrap for an easy lunch.

How to Store Leftovers

• Fridge: Store the salad in an airtight container in the refrigerator for up to 4 days.
• Freezer: I don't recommend freezing this recipe, as the dressing can separate and the broccoli may become watery once thawed.

Frequently Asked Questions

More Vegan Salad Recipes

• Vegan Pasta Salad
• Vegan Chickpea Salad
• Vegan Egg Salad
• Vegan Caesar Salad
• Marinated Tofu Salad