Vegan Broccoli Salad made with a delicious blend of broccoli, red grapes, toasted slivered almonds and a tangy, creamy dressing. It's perfectly crunchy, creamy, sweet, and savoury and great for making ahead!
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Meet your new favourite summer side. Vegan Broccoli Salad, with a delicious combo of broccoli and red grapes tossed in a creamy, tangy dressing, then sprinkled with toasted flaked almonds.
It's an easy, minimal ingredient salad that's big on flavour and full of delicious texture!
Ingredients
So what have we got going on in this vegan broccoli salad recipe? It's a pretty basic list that includes:
- Red grapes (I like red for the colour contrast but green is fine too).
- Broccoli
- Flaked or slivered almonds (or your favourite crunchy seeds for a tasty nut-free option).
The broccoli salad dressing is a quick and easy, creamy and tangy mayo-based dressing with garlic, lemon, Dijon mustard, and lots of seasoning to make it pop. If you're not into vegan mayo check the FAQ's because I've included a savoury cashew cream or silken tofu option there.
MAKE IT YOUR OWN! This is a really easy salad to customize. Additions that work particularly well include crumbles of vegan feta cheese, diced vegan bacon or smoky tempeh, dried fruits like raisins, cherries, dates or cranberries instead of the grapes or as well as the grapes, walnuts or pecans instead of the almonds, or a little curry powder in the salad dressing.
How To Make Vegan Broccoli Salad
Vegan Broccoli Salad is quick and easy, and is great for making ahead. Here's how it's done:
1 - Mix up the easy creamy dressing.
2 - Toss the broccoli florets in the dressing.
3 - Add the halved grapes and gently stir to combine them.
4 - Sprinkle over the toasted slivered almonds just before serving to conserve their crunch.
If you can, leave the salad to sit (minus the almonds) for at least 30 minutes before serving to give the flavours time to meld together. Hanging out in the acidic dressing for a little while also tenderizes the broccoli.
Storage & Making Ahead
Broccoli salad keeps well in an airtight container in the fridge for 3 to 4 days. I do recommend storing the nuts separately if you can though so that they stay crunchy. Keep them in a separate airtight container and scatter them over just before serving.
Serving Suggestions
Because it keeps so well vegan broccoli salad is one of the best vegan salad recipes for taking to picnics, potlucks, and BBQs.
It's nice on its own for a light lunch or packed lunch, and perfect for serving up as a side alongside sandwiches, vegan quiche, or your favourite meals. It works particularly well with my baked tofu and vegan crab cakes.
Recipe FAQs
No, the broccoli should be raw. It's crunchy, fresh texture works really nicely with the creamy dressing and juicy grapes. I do recommend letting the salad sit for 30 minutes before eating it though, because the acidic dressing tenderizes the broccoli just a little bit.
You can use either silken tofu or cashew cream. With both of these options though you will need to adjust the other dressing ingredients to make up for the flavour the mayo would otherwise add. I suggest adding the other dressing ingredients as listed then gradually adding more of each to taste. Bear in mind that over-seasoning this dressing is important because it's being mixed through a lot of unseasoned broccoli.
1 x pack silken tofu: Blend until smooth and add a drop of unsweetened and unflavoured dairy-free milk if needed to get a mayo-like consistency.
Cashew Cream: Blend ¾ cup (115 g) of soaked raw cashews with enough water to make a thick creamy mayo-like consistency then add the other ingredients.
Recipe
Vegan Broccoli Salad
Author:Ingredients
- ½ cup (55 grams) slivered or flaked almonds , or pumpkin or sunflower seeds for nut-free
- 2 heads broccoli
- 2 heaping cups (about 340 grams) red grapes
For the dressing
- ¾ cup (150 grams) vegan mayonnaise , see the FAQs for alternatives
- 1½ tablespoons Dijon mustard
- 1 tablespoon white wine vinegar , or apple cider vinegar
- ¼ of a small clove garlic , finely grated/minced
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon fine sea salt , see recipe notes
- ½ teaspoon freshly ground black pepper , see recipe notes
- OPTIONAL 1 tablespoon maple syrup or 2 teaspoons white/cane sugar. (See recipe notes)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Warm a small pan over a medium heat and add the slivered almonds. Keep them moving around the pan for a 2 to 3 minutes until they smell really nutty and toasty and are turning golden. Remove from the heat and allow to cool.
- Cut the broccoli into bite sized florets. Cut the stalks into thin matchsticks too if you don't want to waste them. Wash thoroughly and shake dry or use a salad spinner. Put in a large salad bowl.
- Wash the grapes, dry them well and cut them all in half.
- In a small bowl mix up the dressing ingredients until well combined and smooth.
- Toss the dressing through the broccoli making sure to coat it all very well, then add the grapes and stir them through gently. Adding the grapes after the broccoli has been coated helps to keep them looking good and stop them from getting squashed.
- Leave the salad to sit for at least 30 minutes so the broccoli can tenderize a little in the acidic dressing and so the flavors meld together.
- Sprinkle over the toasted almonds just before serving.
NOTES
- MAPLE SYRUP/SUGAR - Adding this is optional and the amount you need will depend on what brand of vegan mayonnaise you use. This dressing needs a tiny touch of sweet but some mayos are sweeter than others. You might find you don't need any or you might need less or a little more. Add it to taste very gradually at the end.
- SALT & PEPPER - It is important to slightlyover-season the salad dressing because it's going to be mixed through a lot of unseasoned broccoli. By the time this happens the seasoning will be perfect.
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Morgan Holden-White says
DELICIOUS!!!! Oh my. I've made it twice this week and find that half the recipe makes a very generous salad for 2 people. The dressing is heavenly and I would definitely make it alone for use with other salads. I would be interested know how long you think the dressing might last in an airtight container in the fridge? At least 3-4 days, like the salad, but perhaps on its own a bit longer? Don't skip the almonds as they are the cherry on the top, so to speak. I took some into work yesterday with a separate pot of almonds and only remembered to add them a couple of mouthfuls from the end...gutted doesn't begin to describe it! Haha! Thoroughly recommend this yummy salad.
Melanie McDonald says
Thanks so much for leaving a review. I'm really pleased you're enjoying it!
I think the dressing should be ok in the fridge for about a week. Just give it a good whisk before using as it might separate a bit. It's very good in a potato salad ;O)
Morgan Holden-White says
Fabulous! Thanks so much :)
Shirley says
YUM! Love this salad.
Julie Johnston says
This looks wonderful! I will definitely try. Don't know how you feel about parboiling, but I usually do this with broccoli and cauliflower, so that they're not quite "raw." I like using disposable microwave bags (easy-peasy to use and of course clean up). I put the florets in a bag and cook them in the microwave for about 1/2 the time you would do it so they were "done." Not a fan of doing it in boiling water, but whatever works for you; I think the microwave keeps the nutrients better. The flavour seems to be a bit better and they don't have that raw taste so much. I also do this for veggie trays, too. So that's the only thing I might do differently with this great recipe.
Sally says
I’ve made this salad frequently since I discovered it. It is delicious, easy to make, and very Christmassy with the green broccoli and the red grapes. The toasted slivered almonds give it a pleasing crunch. I’m serving it again as a side for our Christmas dinner-I’m sure it’ll be a hit!
Karen says
This was so good! I made it with pistachios because that’s what I had. I think any nut or sunflower seeds would be good. The key to the recipe is the amazing dressing! I may try with dried cherries too, although the grapes were perfect! Really good days later too! Thanks again for another great recipe!
John says
Do you drain and rinse the black beans, or just drain? The picture in step one looks like they were also rinsed.
Melanie McDonald says
This recipe doesn't contain beans.
Natalie Weekes says
This was delicious. I was a little sceptical about not steaming the broccoli and the addition of maple syrup but I went with the recipe and I am so glad I did. I thinly sliced the broccoli and I just loved this. I have made it three times since!
MaryEllen Ruddell says
Quick, easy, and delicious. I am hooked. It is reminiscent of the classic broccoli salad that had cheese and bacon in it but with the grapes it is a burst of freshness and sweetness that is joyfully unexpected. The toasted almonds flatten out the sweetness perfectly. Will make it again, and again, and again!
A Virtual Vegan says
I'm really pleased you enjoyed it MaryEllen! Thanks so much for topping by to leave a review/rating. It's much appreciated!
Ginny Bates says
I love your recipes and have your book!
Question: Would thawed, frozen broccoli work in this salad or would it just be limp?
TIA
A Virtual Vegan says
Thank you Ginny! And no, definitely not previously frozen broccoli. It really needs to be fresh for this. It would just end up watery and you're right, limp!
Mari says
This looks like a winner, and I can’t wait to make it. It has my favorite vegetable, and grapes, as a bonus. Thank you for all the yummy recipes. Eating healthy has never tasted this good before. Since subscribing, I have been eating Vegan more frequently. You make it so easy. Thank you Mel.
A Virtual Vegan says
Thank you so much Mari. I'm really pleased my recipes are helping. I hope you enjoy this salad when you get a chance to make it!