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.
Table of contents
We love this vegan broccoli salad because it’s…
- Light and simple
- Requires no cooking
- Packed with nutrients
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.
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.
How to make vegan broccoli salad
Cut broccoli florets and stems into bite-size pieces and dice purple onions.
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.
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
- 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.
Other plant-based broccoli recipes
- Vegan Cheddar Broccoli Soup
- Tempeh Broccoli Saute
- Vegan Broccoli & Rice Casserole
- 16 Healthy Salad Recipes
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- 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 teaspoon sesame seeds, optional
- 1/3 cup low-fat mayo, recipe below
- 1/4 cup seasoned rice vinegar
- 1 tablespooon sweetener, turbinado or sucanat work great
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 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
- Cut broccoli florets and stems into bite-size pieces. Dice onions.
- Transfer to a large bowl and add shredded broccoli slaw, raisins, oil-free cranberries, and sesame seeds.
- In a small bowl, mix together low-fat mayo (recipe below), vinegar, sugar, salt, and black pepper.
- Whisk well.
- Pour over broccoli and other ingredients and mix thoroughly. Let stand for about 30 minutes before serving to allow flavors to blend.
- Remove water and drain tofu. I do this by setting it on paper towels, then squeezing out extra water.
- 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.
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
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