Easy Vegan Broccoli Salad Recipe
Mar 04, 2019 • Updated May 08, 2024
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A creamy, crunchy, zesty vegan broccoli salad with a tangy dressing. A great side dish to make and bring to any gathering! This healthy salad is dairy-free, gluten-free, and vegan!
What Makes This Recipe Great
Tahini Caesar Who? This new Creamy Vegan Broccoli Salad has taken over my lunches. On repeat. Now you know this is a big deal because the Tahini Caesar is one of the most popular recipes, and a personal favorite of mine on rotation weekly.
But let me tell you, the dressing in this salad is delicious on its own, and paired with the salad ingredients, is the perfect combination of creamy, zesty, and crunchy. It’s the kind of salad that will actually fuel you because you’ve got your healthy fats covered, crisp broccoli florets for texture, along with cashews and carbs from the quinoa (that pack in some protein too!). This salad is so good that I accidentally ate it all as a meal. It was supposed to be a side salad to my lunch, but I ended up going back for forkful after forkful, and… the rest is history.
This salad dressing is probiotic and good for the gut, with miso paste for savory flavor and umami. If you can’t consume soy, you can opt to use an alternative miso, like a chickpea or brown rice miso. Adding some sesame oil to the rest of the ingredients is optional here but adds that extra toasty Asian flavor to really top it off. Also recommended are Japanese chili flakes, or thinly sliced fresh red chili, plus sesame seeds for garnish. If you’re missing any of the salad ingredients, swap them out for something else! This creamy dressing is great on top of most veggies and is the perfect balance of savory, tangy, and a hint of sweetness!
Ok! Go forth and eat salad!! Even if you hate salad I promise this “salad” is like no other. One of the BEST summer salad recipes. So. So. Good.
Ingredient Notes
Broccoli Salad Dressing
- Miso paste
- Fresh lime
- Rice vinegar
- Cashew butter: Or tahini, or similar neutral nut/seed butter.
- Ginger powder
- Water as needed
- Sesame oil (optional)
Vegan Broccoli Salad
- Fresh broccoli florets (blanched) or raw broccoli florets
- Bean sprouts
- Cooked quinoa
- Handful of toasted cashews for garnish: Alternatively you can use raw cashews or salted cashews depending on your preference.
- Chili and sesame seeds for garnish (optional)
- Salt and black pepper to taste
Step-by-Step Instructions
- In a small bowl, whisk together dressing ingredients until smooth and emulsified. Add water as needed to thin to reach the desired consistency.
- In a large bowl, toss broccoli, bean sprouts, and quinoa with dressing until evenly coated. Use a light hand so as not to crush the quinoa. Top with cashews for garnish, and additional seeds!
Secrets to Success
- The thing I love about this vegan side dish is that it’s easily customizable to add additional raw vegetables and toppings if desired. Red onion, green onions, sunflower seeds, dried fruit like golden raisins or dried cranberries. Feel free to add additional ingredients as you desire! Play around, get creative, and see what you like!
- You could add a bit of maple syrup to the dressing for added sweetness if you’re looking for a sweet and savory sort of dish.
Serving Tips
Serve this vegan broccoli salad as a side dish alongside your favorite mains, or bring it as the perfect appetizer to potlucks, summer BBQs, or other family gatherings. It’s the perfect side dish that can be made the night before for easy meal prep.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavor sets and gets more delicious the next day!
More Delicious Salad Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Easy Vegan Broccoli Salad Recipe
Ingredients
Dressing
- 2 tbsp miso paste use a soy-free miso if necessary
- juice of 1/2 a fresh lime
- 1/2 tbsp rice vinegar
- 1 tbsp cashew butter or tahini, or similar neutral nut/seed butter
- 1/2 tsp ginger powder
- water as needed
Salad
- 1-2 cups blanched broccoli
- 1/2 cup bean sprouts
- 1/2 cup cooked quinoa
- handful toasted cashews for garnish
Optional
- chili and sesame seeds for garnish
- 1/2 tsp sesame oil in dressing
Instructions
- In a small bowl, whisk together dressing ingredients until smooth and emulsified. Add water as needed to thin to reach desired consistency.
- In a large mixing bowl, toss broccoli, bean sprouts and quinoa with dressing until evenly coated. Use a light hand so as not to crush the quinoa. Top with cashews for garnish, and additional seeds!
- See, I told ya it was easy : )
Notes
Secrets to Success
- The thing I love about this vegan side dish is that it’s easily customizable to add additional raw vegetables and toppings if desired. Red onion, green onions, sunflower seeds, dried fruit like golden raisins or dried cranberries. Feel free to add additional ingredients as you desire! Play around, get creative, and see what you like!
- You could add a bit of maple syrup to the dressing for added sweetness if you’re looking for a sweet and savory sort of dish.
Serving Tips
Serve this vegan broccoli salad as a side dish alongside your favorite mains, or bring it as the perfect appetizer to potlucks, summer BBQs, or other family gatherings. It’s the perfect side dish that can be made the night before for easy meal prep.Storage Tips
Store leftovers in an airtight container in the fridge for up to 3-4 days. The flavor sets and gets more delicious the next day!Nutrition information is automatically calculated, so should only be used as an approximation.
Love & broccoli,
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