Name: Vegan Broccoli Salad Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 3 Tablespoons Apple Cider Vinegar; 2 Tablespoons Light Brown Sugar; 1 cup Vegan Mayonnaise (240g); 1/2 teaspoon Salt; 1/4 teaspoon Ground Black Pepper; 8 cups Broccoli Florets (600g), cut into bite-sized pieces; 1/3 cup Red Onion, chopped; 1/2 cup Dried Cranberries; 1/4 cup Sunflower Seeds; 1/2 cup Sun Dried Tomatoes, chopped

Description

This vibrant and refreshing Vegan Broccoli Salad is perfect for a quick, nutritious, and delicious side dish. Packed with crunchy broccoli florets, sweet dried cranberries, savory sun-dried tomatoes, and a creamy, tangy apple cider vinegar vegan mayo dressing, this salad is a delightful blend of textures and flavors. Ready in just 15 minutes and ideal for a healthy vegan lunch, snack, or potluck dish.

Ingredients

For the Dressing

3 Tablespoons Apple Cider Vinegar
2 Tablespoons Light Brown Sugar
1 cup Vegan Mayonnaise (240g)
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper

For the Salad

8 cups Broccoli Florets (600g), cut into bite-sized pieces
1/3 cup Red Onion, chopped
1/2 cup Dried Cranberries
1/4 cup Sunflower Seeds
1/2 cup Sun Dried Tomatoes, chopped

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Instructions

Prepare the Dressing: In a bowl, whisk together apple cider vinegar, light brown sugar, vegan mayonnaise, salt, and ground black pepper until the mixture is smooth and well combined.
Combine Salad Ingredients: In a separate large mixing bowl, add the broccoli florets, chopped red onion, dried cranberries, sunflower seeds, and chopped sun-dried tomatoes. Toss these ingredients together to mix evenly.
Mix Dressing and Salad: Pour the prepared dressing over the broccoli mixture. Toss everything together thoroughly until all ingredients are evenly coated with the creamy dressing.
Chill the Salad: Transfer the salad to the fridge and let it chill for at least 1 hour. This helps the flavors to meld and develops a refreshing taste, perfect for serving cold.

Notes

Chilling the salad for longer than 1 hour will intensify the flavor, making it even more delicious.
You can substitute dried cranberries with raisins or dried cherries if preferred.
For extra crunch, add toasted almonds or walnuts along with sunflower seeds.
Adjust the salt and pepper to taste for preferred seasoning.
This salad keeps well for up to 2 days refrigerated in an airtight container.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Vegan