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Creamy Vegan Broccoli Salad

This vegan broccoli salad is so creamy and light, even broccoli haters will like it. Broccoli slaw salad lovers will never realize it has a fraction of the fat and calories of the traditional recipe they are used to.

We love this vegan broccoli salad because it’s…

  • Light and simple
  • Requires no cooking
  • Creamy
  • Crunch
  • Low-fat
  • Packed with nutrients
  • Delicious

Perfect light side dish

I have always loved a good raw broccoli salad, even before going plant-based. It’s a great light side dish and perfect for picnics and family gatherings.

Back in the old days, before my lifestyle change, I remember going through the grocery store deli and ordering a pound of the traditional broccoli slaw and feeling like it was such a healthy choice.

For sure, it was a better choice than deep-fried chicken. But, unbeknownst to me, the broccoli salad still had artery-clogging saturated fat that I had no idea about.

Turns out, traditional broccoli salad is made with mayonnaise. Most store-bought mayonnaise has a whopping 100 calories and 10 grams of fat per tablespoon!

I would have to jog nearly 2 miles just to burn off one tablespoon of mayo!

Thankfully, there is a better option. This broccoli slaw recipe can be healthy, as it was originally intended to be, by switching out that mayonnaise with my Easy Low-Fat Vegan Mayonnaise Recipe.

vegan mayo in glass jar with tomatoes in background on wooden table
Easy Low-Fat Vegan Mayonnaise Recipe

It’s so simple to make with only 5 ingredients and a blender. This mayo makes this broccoli salad vegan side dish an incredible addition to any dinner.

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

How to make vegan broccoli salad

Cut broccoli florets and stems into bite-size pieces and dice purple onions.

I am often asked what knives I use and recommend for cooking, and my favorite brand is Victorinox Swiss Army Cutlery. Yes, that’s the same company that makes the Swiss Army Knife. These knives come with a lifetime guarantee and are very reasonably priced. I absolutely love mine.

Transfer to a large bowl and add shredded broccoli slaw, raisins, cranberries, and sesame seeds.

Making broccoli salad dressing

In a small bowl, mix together low-fat mayo (recipe below), vinegar, sugar, salt, and black pepper to make the simple broccoli salad dressing.

Whisk together until well blended.

broccoli salad dressing in clear bowl with whisk. vegan mayonnaise in background

Pour the broccoli salad dressing over broccoli and other ingredients and mix thoroughly. Let stand for about 30 minutes before serving to allow flavors to blend.

This post may contain affiliate links. Read my full disclosure here.

Tips and substitutions

I love to buy the pre-shredded broccoli slaw in bags from the produce section at my local grocery store. It usually includes broccoli stalks, carrots, and purple cabbage. Having it in addition to the broccoli florets makes this a perfect salad.

Make sure to use oil-free cranberries to reduce fat.

Making this at least 30 minutes ahead of time gives it time to marinate and enhances the flavors.

If you need a soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.

This broccoli slaw salad can be made a day ahead.

Keeps well in an airtight container in the refrigerator for approximately 5 days.

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Broccoli Salad | Vegan

Yield: 4 servings
Prep Time: 20 minutes
Total Time: 20 minutes

This raw vegan broccoli salad is so creamy and light, even broccoli haters will like it. Broccoli slaw salad lovers will never realize it has a fraction of the fat and calories of the traditional recipe they are used to.

Ingredients

Broccoli Salad

  • 3 cups broccoli florets cut into bite sizes
  • 2 cups shredded broccoli salad (I buy the prepackaged in a bag)
  • 1/2 cup purple onion, diced
  • 1/2 cup raisins
  • 1/4 cup dried cranberries
  • 1 tsp sesame seeds, optional
  • 1/3 cup low-fat mayo, recipe below
  • 1/4 cup seasoned rice vinegar
  • 1 Tbsp sweetener, turbinado or sucanat work great
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper

Low-Fat Mayo

  • 1 block tofu, firm or silken both work well
  • 1 Tbsp Dijon mustard
  • 1 Tbsp sweetener, sugar, sucanat, turbinado, etc.
  • 1 Tbsp red wine vinegar, or lemon juice
  • 1/4 tsp salt

Instructions

  1. Cut broccoli florets and stems into bite-size pieces. Dice onions.
  2. Transfer to a large bowl and add shredded broccoli slaw, raisins, oil-free cranberries, and sesame seeds.
  3. In a small bowl, mix together low-fat mayo (recipe below), vinegar, sugar, salt, and black pepper.
  4. Whisk well.
  5. Pour over broccoli and other ingredients and mix thoroughly. Let stand for about 30 minutes before serving to allow flavors to blend.

Low-Fat Mayo

  1. Remove water and drain tofu. I do this by setting it on paper towels, then squeezing out extra water.
  2. Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy. Makes approximately 1 quart and keeps in the refrigerator for about 2 weeks.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

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Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 110Total Fat: 2.3gCarbohydrates: 22gFiber: 3.3gProtein: 5.3g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Plant Based Rohit

Monday 3rd of February 2020

I had been looking for some ways to make a Broccoli salad, and your recipe was actually very good. Thanks a lot for creating something like this with Broccoli, me and my wife loved it.

Terri Edwards

Monday 3rd of February 2020

I'm so glad that you and your wife enjoyed the Broccoli Salad. Thanks so much for letting me know!

Connie Casebolt Carver

Tuesday 17th of December 2019

This recipe was delicious. My husband is now requesting it over the Holidays. What a great way to get cruciferous vegetables!

Terri Edwards

Wednesday 18th of December 2019

Yay! That's so awesome to hear. I love that it's a combination between broccoli florets and shredded broccoli, and the creamy tangy dressing makes it a keeper at my house too. Thanks so much for letting me know that you all enjoyed it.

Laurie

Tuesday 19th of March 2019

Do you know if you could freeze the leftover mayo?

EatPlant-Based.com

Tuesday 19th of March 2019

Unfortunately, the mayo won't freeze well. However, you could just make a 1/2 batch at a time. The other 1/2 of the tofu would be great to use with my chocolate mousse recipe.

Rk

Wednesday 7th of November 2018

Would this be raw Cranberries or Craisins? Thank you so much

EatPlant-Based.com

Wednesday 7th of November 2018

You really could use either raw or craisins. Most of the time I use raisins too. Enjoy!

Debby

Tuesday 18th of October 2016

For the mayo, is that a 16oz block or an 8oz block?

EatPlant-Based.com

Tuesday 18th of October 2016

I usually use the 12.5 oz shelf-stable box, but produce section type of tofu will work as well.