Let’s discover what to prepare for this vibrant vegan broccoli salad that’s about to win over your taste buds!

This colorful dish combines crisp fresh broccoli with a medley of vegetables, all tossed in a creamy, tangy dressing that’s completely plant-based. It’s one of those recipes that makes healthy eating feel effortless and delicious, perfect for when you want something nutritious that doesn’t compromise on flavor.

Vegan Broccoli Salad with Fresh Ingredients

Recipe by SalviaCourse: Salads

Servings

servings

Prep time

minutes

Cooking timeminutes

This vibrant and crunchy salad is packed with flavor and nutrients, perfect as a light meal or a healthy side dish.

Ingredients

For the Salad:
4 cups broccoli florets, bite-sized
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 orange or yellow bell pepper, thinly sliced (for extra color, as seen in the image)
1/4 cup red onion, thinly sliced or finely diced
1/2 cup shredded red cabbage (optional, but appears in the image)
1/4 cup shredded carrots (optional, but adds color and crunch)
2 tablespoons chopped fresh parsley (optional, for garnish and freshness)
For the Dressing (Creamy Vinaigrette Style):
1/4 cup olive oil
2 tablespoons apple cider vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or agave nectar (or to taste, for a touch of sweetness)
1 clove garlic, minced (optional)
Salt and black pepper to taste

Directions

Prepare the Vegetables:
Wash and thoroughly dry all your vegetables. Cut the broccoli into small, bite-sized florets.
Thinly slice the red, green, and optional orange/yellow bell peppers.
Thinly slice or finely dice the red onion.
If using, shred the red cabbage and carrots.
In a large mixing bowl, combine the broccoli florets, sliced bell peppers, red onion, shredded red cabbage, and shredded carrots (if using).
Prepare the Dressing:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic (if using), salt, and black pepper until well combined and emulsified.
Taste and adjust seasonings as needed. You want a balance of tang, sweetness, and savory notes.
Dress the Salad:
Pour the dressing over the vegetables in the large mixing bowl.
Toss gently but thoroughly to ensure all the vegetables are coated with the dressing.
Serve:
Serve the salad immediately, or for best flavor, let it sit in the refrigerator for at least 15-30 minutes to allow the flavors to meld.
Garnish with fresh parsley if desired.

Broccolo Salad Tips:

For extra protein: Add a can of drained and rinsed chickpeas or white beans, or some toasted slivered almonds or sunflower seeds.
Add more crunch: Toasted pecans, walnuts, or pumpkin seeds would be delicious additions.
Sweetness adjustment: Adjust the amount of maple syrup in the dressing to your preference.
Herbs: Feel free to experiment with other fresh herbs like dill or chives.
Make ahead: This salad holds up well in the refrigerator for 2-3 days, making it great for meal prep. The broccoli might soften slightly, but it will still be delicious.

If you’re not vegan and want to add a smoky, salty crunch, crispy bacon bits are a classic and delicious addition to broccoli salad.

Enjoy your personalized broccoli salad!