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Vegan Broccoli Salad
An easy no-cook vegan broccoli salad recipe made with cranberries, grapes, sunflower seeds, homemade vegan bacon and a creamy plant-based dressing.
Course
Salad, Side, Side Dish, Sides
Cuisine
American
Keyword
broccoli salad no mayo, classic broccoli salad recipe, creamy broccoli salad, easy broccoli salad, make ahead broccoli salad
Prep Time
20
minutes
minutes
Servings
6
servings
Calories
259
kcal
Author
Amanda
Ingredients
2
medium broccoli heads
chopped small (about 4-5 cups)
1/3
cup
dried cranberries
1/2
cup
red grapes
halved
1/2
cup
sunflower seeds
1/3
cup
red onion
diced finely
1/2
cup
vegan bacon bits
Dressing:
3/4
cup
vegan mayo
1/4
cup
vegan yogurt
1.5
Tablespoons
white vinegar
2
Tablespoons
maple syrup
1
teaspoon
salt
1/2
teaspoon
pepper
Instructions
In a large mixing bowl, whisk together all the ingredients for the dressing. Taste and adjust seasonings if needed.
Add broccoli, dried cranberries, grapes, sunflower seeds, red onion, and vegan bacon bits. Mix well.
Cover and refrigerate for at least 2 hours before serving if possible. It helps the flavors mend! If not, feel free to serve it right away.
Video
Notes
Keep stored in an airtight container and in the fridge for up to
4 or 5 days
.
Nutrition
Serving:
1
serving
|
Calories:
259
kcal
|
Carbohydrates:
13.8
g
|
Protein:
2.9
g
|
Fat:
15.7
g
|
Saturated Fat:
1.3
g
|
Sodium:
369
mg
|
Potassium:
268
mg
|
Fiber:
2.4
g
|
Sugar:
6.6
g
|
Calcium:
40
mg
|
Iron:
1
mg