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    Home / Recipes / Vegan Salads

    Easy Vegan Broccoli Salad

    Published: Mar 21, 2024 · Modified: Apr 16, 2024 by Kathy Carmichael · This post may contain affiliate links.

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    Welcome spring with this easy vegan broccoli salad recipe that combines sweet and crunchy ingredients in a delicious light dressing. It's a twist on my grandma's recipe, veganized for a healthier version. It takes only minutes to make!

    Vegan broccoli salad recipe served on a platter.

    I love broccoli, and I could eat it every day! Yes, I'm a bonafide broccoli fanatic. So, craving salad and broccoli, I remade one of my favorite recipes my grandma used to make. This easy vegan broccoli salad recipe is a spin on my grandma's recipe with a few slight changes and a much healthier, plant-based outcome.

    Jump to:
    • Superfood Broccoli Salad Recipe
    • Vegan Broccoli Salad Ingredients
    • Vegan Broccoli Salad Ingredient Substitutions
    • How to Cook Broccoli for This Broccoli Salad Recipe
    • How to Make the Best Vegan Broccoli Salad
    • Recipe FAQs
    • Tips
    • Great Vegan Last-Minute Potluck Ideas
    • 📖 Recipe
    • 💬 Reviews

    Superfood Broccoli Salad Recipe

    Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium.

    Broccoli has a reputation as a superfood. It is low in calories but contains a wealth of nutrients and antioxidants that support many aspects of human health. Broccoli is a cruciferous vegetable.

    Additionally, raw broccoli contains almost 90% water, 7% carbs, 3% protein, and almost no fat.

    Furthermore, broccoli is very low in calories, providing only 35 calories per cup, or 90 grams.

    For example, the nutrition facts for 1 cup (90 g) of raw broccoli are:

    • Calories: 35
    • Protein: 2.3 g
    • Carbs: 5.6 g
    • Fiber: 2.2 g
    • Fat: 0.3 g
    • Vitamin C: 91% of the Daily Value (DV); Vitamin K: 77% of the DV
    • Folate: 15% of the DV

    Vegan Broccoli Salad Ingredients

    Salad ingredients in bowls on the counter: broccoli, red grapes, red onion, chickpeas, celery. walnuts, lemon juice, dijon mustard, cashew mayo, and maple syrup
    • Broccoli: For this broccoli salad, I chose heads of broccoli, as it contains all florets, and I didn't want to waste the stems. However, you can use the stems if you want.
    • Red Grapes: Red grapes are firm and sweet. Red grapes, also known as crimson or burgundy grapes, have a sweet and slightly tart flavor and are commonly used in fruit salads, jams, and jellies.
    • Red Onion: Red onion is sweet and delicious, combined with the other ingredients.
    • Chickpeas: I used canned chickpeas, drained, and rinsed.
    • Celery: Celery adds a lovely crunch to the salad.
    • Walnuts: Although an optional ingredient, walnuts add a crunchiness and an earthy taste.
    • Lemon Juice: I prefer using fresh lemon juice whenever possible.
    • Dijon Mustard: Dijon definitely has a distinctive mustard flavor, and is more intense, sharp, and complex than yellow mustard
    • Cashew Mayo: I make homemade cashew mayo, but if you need a nut-free option, see the substitutions below.
    • Maple Syrup: Maple syrup adds a sweet flavor without adding refined sugar.

    Vegan Broccoli Salad Ingredient Substitutions

    • Broccolini works well in the recipe. If you don't like broccoli, however, try cauliflower.
    • Green grapes are an excellent substitute for red grapes. Or many people enjoy dried fruit, such as cranberries, cherries, or raisins.
    • I like green onions in a broccoli salad recipe when I don't have red onions.
    • Instead of chickpeas, try white beans such as navy beans, lima beans, butter beans, or cannellini beans.
    • Fennel is often used as a substitute for celery in recipes. But fennel tastes faintly like black licorice.
    • Pecans are similar to walnuts in salads.
    • Or, skip the nuts for a nut-free option.
    • If you don't have fresh lemon juice, choose bottle of lemon juice.
    • Stone-ground mustard is very similar to dijon mustard.
    • For nut-free vegan mayo, substitute white beans, sunflower seeds, hemp seeds, or silken tofu for the cashews in the cashew mayo recipe.
    • Use your favorite store-bought vegan mayo.
    • Date syrup or agave nectar substitutes for maple syrup.
    A single serving of the salad in a bowl.

    How to Cook Broccoli for This Broccoli Salad Recipe

    Broccoli is cooking in a pan on the stove.

    Boiling

    • In a large pot, add a teaspoon of salt and water (¾ full).
    • Heat on high until a roaring boil.
    • Add the broccoli florets.
    • Boil for 3 minutes.
    • Remove from the heat, and drain into a colander.
    • Use cold water to run over the broccoli to cool it.
    • Shake the colander and place wet broccoli onto dry towels or paper towels to remove excess water.

    Blanching

    • To blanch the broccoli, bring a pan of water to the boil.
    • Have a bowl of iced water ready and a tray lined with kitchen paper.
    • Cook the broccoli in the boiling water for 2-3 mins.
    • Remove the broccoli with a slotted spoon and plunge it into the bowl of iced water, then leave for another 2-3 minutes.

    Steaming Basket/Stovetop

    • Add water to a large saucepan and place a steam basket into the pot. 
    • Next, place broccoli into the steam basket. 
    • Bring water to a boil and then cover the pot. 
    • Let the broccoli steam in the pot for 4 minutes. 
    • Remove from heat and enjoy. 

    Microwave

    For a swift and easy method, the microwave is a modern miracle for quick steamed broccoli.

    • The microwave is a fast, smart way to steam broccoli. The only downside is that you have to open it up frequently.
    • Add your freshly washed broccoli florets to a microwave-safe bowl.
    • Don’t dry them off because you’ll want some water clinging onto them.
    • It’ll drip into the bottom of the bowl; if you don’t see any there, add several tablespoons. This water will turn into steam.
    • Cover the bowl with a microwave-safe plate.
    • Microwave the broccoli on high heat, checking every 30 seconds for doneness. All in all, this should take about 3 minutes, although cook time depends on the size of your florets.

    Roasting

    Many people enjoy roasting broccoli for crispy rather than soft yet firm broccoli in the oven.

    • Preheat the oven to 400°F and line with a silicone baking mat or parchment paper.
    • Place the broccoli florets and lemon halves on the baking sheet.
    • Spread evenly in a single layer on the baking sheet.
    • Roast 15 to 22 minutes or until browned around the edges.

    Air-Frying

    Another crispy broccoli option is to air-fry the broccoli.

    • Preheat the air fryer to 370 degrees.
    • Place broccoli in the air fryer tray in a single layer.
    • Air fry at 370°F for 8-10 minutes.
    • Toss halfway through to promote even cooking.

    How to Make the Best Vegan Broccoli Salad

    Ingredients in a bowl on the counter.

    Regardless of how you cook the broccoli, it takes very little time, and overcooking it happens quickly, so set a timer because 3-4 minutes happens swiftly.

    • Cut the florets in similar sizes so they cook evenly.
    • Salting water also helps it boil (slightly) faster. While salting water does increase the temperature at which it boils, the effect is so small that it has no impact on cooking time.
    • Cool the broccoli completely before assembling the salad.
    • Allow the broccoli to drain, and use towels or paper towels to remove excess water from cooking the broccoli.
    • Once the broccoli is cool, transfer to a large bowl.
    • Add the sliced grapes, red onions, walnuts, celery, chickpeas, and walnuts.
    • Combine the cashew mayo, dijon mustard, lemon juice, maple syrup, and whisk together.
    • Pour the dressing into the bowl and toss the ingredients in the bowl.
    • Chill until ready to serve.
    Recipe on a plate on the table.

    Recipe FAQs

    What happens when you cook broccoli too long?

    Cooking broccoli too long destroys the enzyme that breaks down chemicals called glucosinolates into cancer-fighting agents.

    How long does it take to overcook broccoli?

    The most important thing to know about steaming broccoli is that cooking the broccoli any more than seven minutes tops risks overcooking it. After seven minutes the broccoli will turn olive green, instead of that beautiful vibrant green color we want.

    Does broccoli get softer the longer you cook it?

    Boiling may cause broccoli to become soggy or waterlogged if left in too long, resulting in a softer texture than desired. Blanching is another way of cooking vegetables that are briefly submerged in boiling water before being immediately cooled down with cold water or ice.

    Does overcooking broccoli destroy nutrients?

    Boiling and cooking vegetables in high temperatures or water decreases their nutrient level. Water soluble vitamins like Vit C and B vitamins are often lost during these cooking methods. In addition, minerals like potassium, phosphorus, calcium, magnesium, iron, and zinc may be reduced by up to 60-70 percent.

    Vegan broccoli salad recipe served in a bowl on the counter.

    Tips

    • Steamed broccoli will keep for a few days in an airtight container in the fridge. If you're meal prepping and plan to reheat, undercook the broccoli a bit so that it doesn't turn to mush at lunchtime.
    • While frozen broccoli is convenient, I don't recommend steaming it. Instead, it's best reserved for adding directly to soups and casseroles. 
    • Cut the broccoli into florets up to 1 to 2 days ahead of time.
    • Keep leftovers in an airtight container in the fridge for 3 to 4 days.
    • Flash-freeze broccoli in a single layer on a baking sheet for a couple of hours before transferring it to a Ziploc bag. Store in the freezer for up to 6 to 8 months.
    • Warm the broccoli back up in a microwave-safe bowl in 30-second intervals.

    This easy vegan broccoli salad recipe is refreshing and delicious as a side dish or entree salad.

    Great Vegan Last-Minute Potluck Ideas

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    If you love this vegan broccoli salad, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Easy Vegan Broccoli Salad

    Kathy Carmichael
    Here is my twist on my grandma's broccoli salad recipe, veganized for a healthier version of one of my favorite salads. This vegan broccoli salad recipe takes minutes to make!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 5 minutes mins
    Course Salad
    Cuisine American
    Servings 6
    Calories 256 kcal

    Ingredients
      

    • 6 cups broccoli florets cut into similar sizes
    • 1 cup red grapes cut in halves
    • ½ cup red onion diced
    • ½ cup celery diced
    • 1 15 ounce can chickpeas drained and rinsed
    • ½ cup walnuts roughly chopped
    • 1 lemon juiced
    • ½ cup cashew mayo
    • 2 Tablespoons dijon mustard
    • 1 Tablespoon maple syrup

    Instructions
     

    • Cut the broccoli into equal-sized florets (bite-sized)

    Cooking the Broccoli

    • For soft, firm broccoli boil, steam, blanch or microwave.

    Boil

    • In a large pot, add a teaspoon of salt and water (¾ full).
    • Heat on high until a roaring boil.
    • Add the broccoli florets.
    • Boil for 3 minutes.
    • Remove from the heat, and drain into a colander.
    • Use cold water to run over the broccoli to cool it.
    • Shake the colander and place wet broccoli onto dry towels or paper towels to remove excess water.

    Blanching

    • To blanch the broccoli, bring a pan of water to the boil.
    • Have a bowl of iced water ready and a tray lined with kitchen paper.
    • Cook the broccoli in the boiling water for 2-3 minutes.
    • Remove the broccoli with a slotted spoon and plunge it into the bowl of iced water, then leave for another 2-3 minutes.

    Steaming/Stovetop

    • Add water to a large saucepan and place a steam basket into the pot. 
    • Next, place the broccoli into the steam basket. 
    • Bring water to a boil and then cover the pot.
    • Let the broccoli steam in the pot for 4 minutes
    • Remove from heat and enjoy. 

    Microwave

    • The microwave is a fast, smart way to steam broccoli.
    • The only downside is that you have to open it up frequently.
    • Add your freshly washed broccoli florets to a microwave-safe bowl.
    • Don’t dry them off because you’ll want water clinging to them.
    • It’ll drip into the bottom of the bowl; if you don’t see any, add several tablespoons.
    • This water will turn into steam.
    • Cover the bowl with a microwave-safe plate.
    • Microwave the broccoli on high heat, checking every 30 seconds for doneness.
    • All in all, this should take about 3 minutes, although cook time depends on the size of your florets.
    • For Crispy Broccoli, Roast of Air Fry

    Roasting

    • Preheat the oven to 400°F and line with a silicone baking mat or parchment paper.
    • Place the broccoli florets and lemon halves on the baking sheet.
    • Spread evenly in a single layer on the baking sheet.
    • Roast 15 to 22 minutes or until browned around the edges.

    Air-Frying

    • Preheat the air fryer to 370 degrees.
    • Place broccoli in the air fryer tray in a single layer.
    • Air fry at 370°F for 8-10 minutes
    • Toss halfway through to promote even cooking.

    Dressing

    • In a bowl or large measuring cup, combine the cashew mayo, maple syrup, dijon mustard, and lemon juice.
    • Whisk together to combine.
    • Set aside.

    Making the Broccoli Salad

    • Add the cooled, cooked broccoli to a large bowl.
    • Add the rest of the ingredients.
    • Pour the dressing over the top, and stir to combine.
    • Cover and refrigerate until ready to serve.

    Video

    Notes

    • Steamed broccoli will keep for a few days in an airtight container in the fridge. If you're meal prepping and plan to reheat, undercook the broccoli a bit so that it doesn't turn to mush at lunchtime.
    • While frozen broccoli is convenient, I don't recommend steaming it. Instead, it's best reserved for adding directly to soups and casseroles. 
    • Cut the broccoli into florets up to 1 to 2 days ahead of time.
    • Keep leftovers in an airtight container in the fridge for 3 to 4 days.
    • Flash-freeze broccoli in a single layer on a baking sheet for a couple of hours before transferring it to a Ziploc bag. Store in the freezer for up to 6 to 8 months.
    • Warm the broccoli back up in a microwave-safe bowl in 30-second intervals.

    Nutrition

    Serving: 6gCalories: 256kcalCarbohydrates: 19gProtein: 5gFat: 1gPolyunsaturated Fat: 1gSodium: 200mgPotassium: 460mgFiber: 4gSugar: 9gVitamin A: 631IUVitamin C: 93mgCalcium: 73mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      5 from 6 votes (5 ratings without comment)

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      Recipe Rating




    1. Giselle

      April 17, 2024 at 11:28 pm

      5 stars
      I love broccoli and always have some cooked and often just to snack on. I’m definitely looking forward to trying this recipe. Where can I find Cashew mayo?

      Reply
      • Kathy Carmichael

        April 18, 2024 at 5:12 am

        Hi Giselle, I love broccoli, too. I make my own cashew mayo. I will give you the link to the recipe. I hope you enjoy the broccoli salad. https://www.kathysvegankitchen.com/vegan-cashew-mayo/

        Reply
    2. sarah Greb

      April 05, 2024 at 6:52 am

      I'm wondering if this would be good as a cold salad?

      Reply
    3. fruitcrmble

      May 04, 2023 at 12:28 pm

      I'm a big fan of broccoli also. the salad looks so vibrant and fresh that i would love to try it. However, i'm don't tend to like mayo-based dressings so do you think a vinger type would work ok?
      thanks.

      Reply
      • Kathy Carmichael

        May 04, 2023 at 2:11 pm

        Hello, yes, I think a vinegar-based dressing would be delicious. Check out my oil-free Italian dressing recipe. I think you will like it.

        Reply
    4. Danielle Johnson

      May 04, 2023 at 12:04 pm

      I'm fixing this tonight!!! Looks absolutely delicious!

      Reply
      • Kathy Carmichael

        May 04, 2023 at 2:11 pm

        Hi Danielle, please let me know if you like the recipe. I look forward to your review.

        Reply
    5. Rosalie Eeeves

      May 04, 2023 at 8:43 am

      Great recipe! Quick and so delicious that my non-vegan friends also enjoyed it!

      Reply
      • Kathy Carmichael

        May 04, 2023 at 2:12 pm

        Rosalie, I'm so glad you and your friends enjoyed the recipe. Thank you so much for your feedback. I appreciate it.

        Reply

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