Vegan Broccoli Salad | Recipe by Mary’s Test Kitchen

Broccoli salad is my favourite winter salad. This delicious salad is creamy, crunchy, tangy and sweet all at the same time and its bright colors are perfect for the holiday table.

Links mentioned:
Holiday Stuffed Seitan Roast:

Vegan Quiche:

Cheesy Stuffed Mushrooms:

Printable recipe and blog post here:
Serves 4

Salad Fillings:
1 head of broccoli (450g)
1/3 cup dried cranberries or raisins (50g)
1/3 cup walnuts or almonds, raw or roasted (40g)
3 tablespoons chopped red onion (25g)
4 – 6 pitted dates or sweetener of choice* (to taste)
1/4 cup vegan mayo**(60ml)
3 tablespoons vinegar/lemon juice of choice or to taste (45ml)
3/4 teaspoon sea salt (4cc)

For the dressing, combine all the ingredients and blend until smooth using your regular blender or immersion blender. Taste and adjust to your preference.

Separate the washed and dried broccoli florets into bit sized pieces. If using the broccoli stems, cut into matchsticks or grate them. Mix the broccoli, cranberries or raisins, nuts or seeds, and red onion with your dressing. Taste and adjust for salt.

For best results, cover and chill overnight so the flavours can mingle and develop. Serve chilled and enjoy! You may store this salad for 3 to 5 days.

*Dates vary greatly in sweetness so use as many as you like. Alternatively, you may use any sweetener you prefer including maple syrup, agave, or sugar.

**For a low fat option, choose firm or extra firm silken tofu with a pinch of kala namak (black salt) for a hint of egg-like sulfury flavour and blend very well. I repeat: blend VERY WELL.

For digestive systems that are not well suited to raw broccoli, feel free to lightly steam the broccoli to bring out the bright color and make it easier to digest. Chill the broccoli thoroughly before assembling your salad.

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