Meet our vibrant, flavourful and delicious vegan broccoli salad. This no-mayo recipe will transform the humble broccoli into the star. Outrageously easy to make in 15 minutes, it is the perfect side dish for all your BBQ and potluck gatherings.
Cut and remove broccoli stem from broccoli. Chop broccoli head into small bite sized florets.
Peel and dice red onion.
Peel and grate carrot.
Trim and wash radishes. Cut them into quarters.
Over medium heat, dry roast sunflower seeds and almonds in fry pan with chilli flakes and sea salt. Remove when sunflower seeds and almonds are slightly toasted
Salad Dressing
In a mason jar, add olive oil, apple cider vinegar, crushed garlic, Dijon mustard, maple syrup, salt and pepper.
Shake well until dressing is well combined.
Assembly
In a large mixing bowl, add broccoli, carrot, radish, red onion, dried cranberries, sunflower seeds and almonds.
Drizzle salad dressing and toss together.
Serve.
Video
Notes
For the best results, cut the broccoli florets into small pieces. This will be easier to eat.
If you don’t have dried cranberries, you can substitute for dried raisins. They are sweeter than dried cranberries so I would use ¼ cup instead.
For a nut free option, switch out the almonds and replace with pepitas.
Other popular ingredients you can add to vegan broccoli salad include grapes, chopped apple, chickpeas, pepitas, coconut bacon, scallions or roasted cashews.
Dress the salad well by fully coating the ingredients with the tangy mustard dressing.
This is one of those salads that benefit from making ahead so that the broccoli can fully absorb the tangy mustard dressing.