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Creamy Vegan Broccoli Salad

This Vegan Broccoli Salad is so creamy and light, that 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

Vegan 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.

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.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How to make vegan broccoli salad

Cut broccoli florets and stems into bite-size pieces and dice purple onions. Better yet, buy one of the bags of florets already cut up to make this recipe even faster.

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

I am often asked which knives I use personally, and I have to say that it is Victorinox. They are the same company that makes Swiss Army Knives and the quality is excellent.

The 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.

Tips and substitutions

  • Buy precut veggies- 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.
  • Cranberries- Make sure to use oil-free cranberries to reduce fat.
  • Marinate- Making this at least 30 minutes ahead of time gives it time to marinate and enhances the flavors.
  • Make ahead dish- This broccoli slaw salad can be made a day ahead.
  • Storage- Keeps well in an airtight container in the refrigerator for approximately 5 days.
  • Soy allergies- If you need soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.

Other plant-based broccoli recipes

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Vegan-Broccoli-Salad in white bowl with fork

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

Low-Fat Mayo

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

Instructions

  1. Cut broccoli florets and stems into bite-size pieces. Dice onions. Better yet, buy one of the bags of florets already cut up to make this recipe even faster.
  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

Tips & Suggestions

  1. Buy precut veggies- 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.
  2. Cranberries- Make sure to use oil-free cranberries to reduce fat.
  3. Marinate- Making this at least 30 minutes ahead of time gives it time to marinate and enhances the flavors.
  4. Make-ahead dish- This broccoli slaw salad can be made a day ahead.
  5. Storage- Keeps well in an airtight container in the refrigerator for approximately 5 days.
  6. Soy allergies- If you need a soy-free mayo, try this Soy & Oil-Free Vegan Mayo from Cooking with Plants.
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.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Deborah Likens

Saturday 25th of December 2021

THIS was wonderful! I had ordered the natural cranberries just for the recipe. It was a huge hit with my friend who made me an all WFPB Christmas dinner! And my meat eating husband liked it as well. This is a keeper!

Terri Edwards

Saturday 25th of December 2021

Deborah- WooHoo! So glad everyone enjoyed it. I made two batches of this broccoli salad this week for Christmas functions we went to. It went over great for our crowds too. :)

June

Wednesday 24th of November 2021

When you mention to drain the tofu........,,that is just for the firm tofu NOT the silken....correct? So excited to make this for Thanksgiving...I loved broccoli salad before I became vegan (almost 8 years) and your recipe really caught my eye.

Terri Edwards

Wednesday 24th of November 2021

Hi June- It really depends on the tofu--whether it's the shelf-stable box type or the kind found in the refrigerator section of the grocery store. The shelf-stable silken type hardly has any water in it at all, but the refrigerator silken tofu has lots of water. The goal is to remove any excess water, so if yours is the kind that is packed pretty dry, there's no need to press it or anything. Hope this helps and that you enjoy the mayo!

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.

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