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Vegan-Broccoli-Salad in white bowl with fork
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4.56 from 18 votes

Broccoli Salad

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.
Prep Time20 minutes
Total Time20 minutes
Course: Salads & Bowls
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 4 servings
Calories: 110kcal
Author: Terri Edwards

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 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

Low-Fat Mayo

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

Instructions

  • Start by making the tofu mayo. Add all the ingredients to a blender and blend until smooth. If you're using shelf-stable tofu (which I recommend), there's no need to press it since it's not packed in much water. Makes approximately 1 quart and keeps in the refrigerator for about 2 weeks.
  • 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.
  • 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.

Video

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

Calories: 110kcal | Carbohydrates: 22g | Protein: 5.3g | Fat: 2.3g | Fiber: 3.3g