This vegan broccoli salad is out of this world amazing! It's fresh, creamy, and has that perfect touch of sweet from the cranberries. A perfect fall festive side dish!
I just love the crunch this salad has. The variety of textures and flavors come together to make this vegan side dish beyond delicious!
This post was sponsored by Rubbermaid but the content and opinions expressed are fully my own.
This vegan broccoli salad recipe is a great addition to your holiday menu. It would pair perfectly with vegan sweet potato casserole or my healthy green bean casserole!
Ingredients
Crispy, crunchy, salty, sweet, tangy, what's not to love about broccoli salad? This vegan recipe recreates the classic textures and flavors of the classic version but without bacon or mayo!
By using all plant based whole foods you can create a more healthy version of broccoli salad!
For the salad:
- Raw broccoli
- Dried cranberries
- Plant-based bacon
- Red onion
- Slivered almonds
- Apples
And for the dressing:
- Raw cashews
- Potato
- White beans
- White vinegar
- Lemon juice
- Mustard seed
- Salt
How to Make Vegan Broccoli Salad
The first thing you'll want to do is make the dressing:
- Measure all of the dressing ingredients into a blender.
- Blend until smooth and creamy.
- Set aside until ready to use.
Next, assemble the salad:
- Add all of the salad ingredients into a large bowl.
- Pour in the dressing and mix.
- Let chill then dig in!
Make Ahead and Storage Suggestions
This salad recipe can be prepared in advance which means it's great to bring along to potlucks, make ahead for Thanksgiving, Christmas, weeknight dinners, or lunchtime meal prep!
- Make the dressing, wash and cut the broccoli and onion, and make the vegan bacon if you are using homemade.
- Store the salad components in separate containers (the Rubbermaid EasyFindLids Antimicrobial containers are perfect for things like broccoli) and wait to cut the apple for the freshest taste.
- You can also mix all of the dry salad ingredients to store together, just keep the dressing on its own.
- Mix in the salad dressing at least 2 hours, and up to 24 hours before serving.
- Leftovers will keep in an airtight container (like the Rubbermaid EasyFindLids Antimicrobial containers) in the refrigerator for up to 2-4 days.
The Best Storage Containers
So your broccoli salad is prepped ahead of time, yay! But that broccoli stink? Ew, let's not let that get all in your fridge.
Don't just use any old container, use one that has antimicrobial protection to prevent the strong odors from overtaking your fridge! Thankfully for us, Rubbermaid has created these EasyFindLids containers with SilverShield® that do just that! Here are just some of the reasons I'm in love with these:
- The Rubbermaid EasyFindLids with SilverShield® provide around the clock antimicrobial product protection which prevents odor-causing bacterial growth.
- SilverShield® antimicrobial technology works by using tiny amounts of silver ions to resist the growth of bacteria on your food.
- They're Dishwasher safe!
- The modular containers nest and stack easily which means organized cupboards and refrigerators are actually possible.
- These containers are also durable and keep food secure on the-go so no spills on the way to the potluck.
- Bonus, freezer and microwave safe, perfect for prepping all your stinky holiday dishes ahead of time!
What to Serve with Broccoli Salad
The combination of sweet, salty, and tangy flavors in this salad really pairs well with anything from holiday meals to Summer BBQs. Here are a few plant based recipes to serve it with for the holidays:
- Portobello Mushroom Steak
- Healthier Vegan Sweet Potato Casserole
- Creamy Vegan Mashed Potatoes
- Maple Roasted Brussels Sprouts
- Roasted Butternut Squash
- Healthy Vegan Cauliflower Casserole
- Vegan and Gluten Free Scalloped Potatoes
- Vegan Gluten Free Stuffing
- Healthy Cranberry Sauce
Preparation Tips
- Red potatoes are great for the salad dressing, but any starchy potato will work.
- Avoid sweet potatoes or another root vegetable, they won't work the same.
- If you are not using a high speed blender you need to prep the cashews in one of three ways:
- Grind the dry cashews into a fine powder using a coffee grinder.
- Soak them overnight.
- Or just boil them for about 25-30 minutes.
- You will have extra dressing which is great to use as a spread or dip all week long.
- Make sure the broccoli is dry before mixing the salad, a salad spinner or towel will help to get out excess moisture.
- Make sure to chill before serving. This lets the flavors meld together, and everyone loves a crisp and cold broccoli salad!
- Cut the broccoli florets in a small size so they are easy to eat.
Flavor Suggestions
These fillings make great substitutions or additions to this vegan broccoli salad recipe:
- Shallots
- Raisins
- Walnuts
- Cashews
- Pistachios
- Sunflower seeds
- Sun Dried Tomatoes
- I like the coconut bacon but this Mushroom Bacon is great too!
More Vegan Broccoli Recipes
There are so many ways to enjoy broccoli! Here are some more of our favorite plant based recipes:
- Easy Vegan Broccoli Pesto
- Vegan Broccoli Cheddar Soup
- Cavatelli and Broccoli Recipe with Vegan Sausage
- Broccoli Cauliflower Veggie Tots
- Vegan Broccoli Casserole
Amazing Vegan Broccoli Salad with Cranberries
Equipment
Ingredients
- 3 cups broccoli , cut into bite sized pieces
- ½ cup dried cranberries
- ½ cup plant-based bacon , I used my coconut bacon but you can use any kind you prefer
- ¼ cup finely chopped red onion
- ¼ cup slivered almonds
- ¼ cup chopped apples
Dressing:
- ½ cup raw cashews , see note
- 2 tablespoons cooked potato
- ¼ cup cooked white beans , rinsed and drained
- 6 tablespoons water
- 1 ½ teaspoons distilled white vinegar
- 1 teaspoon lemon juice
- ¾ teaspoon sea salt
- ⅛ teaspoon ground mustard seed
Instructions
- Put all dressing ingredients into a blender and blend until smooth and creamy.
- Add all the salad ingredients into a large bowl. Add about ½ cup dressing to the bowl and mix well. Taste and add more dressing until you get the creaminess and flavor you prefer.
- Place in the fridge to allow the flavors to mix in.
- Serve!
Notes
- I used red potatoes but any starchy potato will work, just don’t use sweet. It also won’t work to substitute with something that is not an actual potato (such as another root vegetable).
- If you are not using a high speed blender, you can grind the dry cashews into a fine powder using a coffee grinder. You can also soak them overnight or just boil them for about 25-30 minutes.
- This makes a little more dressing than you need, but it’s great to double and use as a spread or dip all week long.
- Dressing makes 1 cup.
- Make dressing.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Sarah
This was so yum! Can't wait to make it again for the holidays!
Rona
Thank you very much for your delicious recipes and vegan plant based foods, may God almighty continue to bless you
Sophia DeSantis
Glad they have helped!