Vegan Broccoli Salad
Creamy, crunchy, and ready in just 15 minutes, this Vegan Broccoli Salad is perfect for potlucks, picnics, cookouts, and everyday meals.
Servings: 8
Calories: 237kcal
Ingredients
For the salad:
- 6 cups broccoli florets cut into small bite-sized pieces
- ⅓ cup red onion finely diced
- ⅓ cup sunflower seeds
- ⅓ cup dried cranberries
- ⅓ cup vegan bacon bits optional
For the dressing:
- ¾ cup vegan mayo
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the broccoli, red onion, sunflower seeds, dried cranberries, and vegan bacon bits to a large mixing bowl.
- In a small bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, salt, and black pepper until smooth.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Serve immediately or, for the best flavor, refrigerate for at least 1 hour before serving. If possible, let it chill for 2 to 4 hours to allow the flavors to develop even more. Toss again before serving.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing isn't recommended because the dressing can separate and the broccoli may lose its crisp texture.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 14g | Protein: 4g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 134mg | Potassium: 250mg | Fiber: 3g | Sugar: 8g | Vitamin A: 397IU | Vitamin C: 57mg | Calcium: 36mg | Iron: 1mg
