Table of Contents

Introduction

Craving a bowl that’s crunchy, creamy, and ready in minutes? This Raw Vegan Broccoli Salad delivers big flavor with zero cooking. Tiny, tender-crisp florets and shaved stems get tossed in a silky dairy-free dressing, then finished with bright pops of dried fruit, toasty seeds, and a whisper of lemon. It’s the kind of no-fuss recipe you’ll make on repeat—simple prep, bold taste, and endlessly customizable.

What Exactly Is Raw Vegan Broccoli Salad?

At its core, Raw Vegan Broccoli Salad is a no-cook medley of:

Small broccoli florets (and finely shaved stems—don’t skip them!)
Creamy, dairy-free dressing built on cashew cream or vegan mayo
A tangy backbone (apple cider vinegar or lemon juice)
A light sweetness (maple syrup or a touch of date paste)
Crunchy mix-ins (sunflower seeds, pumpkin seeds, slivered almonds)
Aromatics and extras (red onion, black pepper, optional Dijon, herbs, or zest)

It’s bold, bright, and unbelievably versatile. Serve it at picnics, pile it into lunch bowls, or spoon it into wraps. Nothing cooks. Everything shines.

Why You’ll Love It

Effortless: You’re chopping and whisking, not waiting on a pot.
Crunch Factor: Tiny florets + shaved stems + seeds = textural bliss.
Flavor Layering: Acid, sweet, and umami play together in every forkful.
Endlessly Adaptable: Swap nuts for seeds, change the sweetener, play with herbs and zest.
Presentation-Ready: The glossy dressing and jewel-like cranberries make it look restaurant-level without trying.

Ingredient Breakdown

The Base: Broccoli (Crowns + Stems)

Broccoli brings the bite. Use firm, deeply green heads with tight buds. Cut the florets small—about chickpea to walnut size—for uniform coating and easy eating. Peel tough stem bark, then shave the stems thinly so they’re crisp, tender, and never woody.

The Cream: Cashew Cream or Vegan Mayo

Cashew cream: silky, neutral, luxurious. Blitz soaked cashews with water, acid, and a hint of sweetener for a pristine, pourable base.
Vegan mayo: instant richness and body with zero soaking step. Great when you want a snappier, classic “deli-salad” vibe.

The Tang: Apple Cider Vinegar or Lemon

Apple cider vinegar brings rounded tartness and a faint fruity note.
Lemon juice gives bright, citrusy spark. Zest makes it sing.

The Sweet: Maple Syrup or Dates

Maple syrup is sleek and easy to whisk in.
Date paste adds body and very gentle caramel-like warmth.

The Savory/Umami: Tamari, Coconut Aminos, or White Miso (Optional)

Each adds depth. Tamari is clean and salty; coconut aminos is dark and slightly sweet; white miso is mellow and round. Use sparingly—just enough to anchor the flavors.

The Crunch: Seeds and Nuts

Sunflower seeds, pumpkin seeds, slivered almonds, pistachios—choose one or mix two for contrast. Toast them if you like a deeper nutty edge (still a no-cook salad—buy pre-toasted or air-toast in advance).

The Pops: Red Onion, Dried Fruit, Herbs

Red onion: a few slivers go far.
Cranberries or raisins: tangy and sweet little fireworks.
Herbs: dill or parsley keep it fresh without overpowering.

Raw Vegan Broccoli Salad with seeds and cranberries in a bowl

Ingredient for Raw Vegan Broccoli Salad

For the creamy dressing (cashew base)

1 cup (140 g) raw cashews, soaked and drained
1/4–1/3 cup (60–80 ml) water (start with less; thin as needed)
2–3 tbsp apple cider vinegar or lemon juice
1–2 tbsp maple syrup or 2–3 tsp date paste
1/2–1 tsp tamari or 2–3 tsp coconut aminos (optional, for depth)
1 small clove garlic, microplaned (optional)
1/2 tsp Dijon mustard (optional)
Freshly cracked black pepper to taste
Small pinch fine sea salt, to taste

For the salad base

6–7 cups (about 600–700 g) broccoli, cut into small florets + shaved stems
1/4–1/3 cup red onion, very thinly sliced
1/2–3/4 cup seeds or nuts (sunflower, pumpkin, slivered almonds, pistachios)
1/3–1/2 cup dried cranberries or raisins
Zest of 1/2 lemon (optional)
Small handful fresh parsley or dill, chopped (optional)

Optional add-ins

1 tsp smoked paprika (smoky-sweet vibe)
1–2 tsp mild curry powder (curry-maple variation)
1 tsp fresh grated ginger + 1/2 tsp toasted sesame oil (sesame-ginger)
2–3 tbsp pistachios (citrus-cranberry finish)
2–3 tbsp golden raisins (curry or smoky-sweet path)
Extra lemon zest or a squeeze of lemon just before serving

Tools You’ll Need

Sharp chef’s knife for clean florets and paper-thin stem shavings.
Large mixing bowl for tossing without spillage.
High-speed blender (if making cashew or seed cream).
Microplane or garlic press for ultra-fine aromatics.
Measuring cups/spoons to lock in your favorite ratio.

The Master Recipe (Step-By-Step)

1) Make the Creamy Base

In a blender, combine:

1 cup soaked cashews (or 1 cup vegan mayo, skip water)
¼–⅓ cup water (start small; add to thin)
2–3 tbsp apple cider vinegar or lemon juice
1–2 tbsp maple syrup or 2–3 tsp date paste
½–1 tsp tamari or 2–3 tsp coconut aminos (optional)
1 small clove garlic, microplaned (optional but mega-flavor)
½ tsp Dijon mustard (optional)
Freshly cracked black pepper

Blend until silky. You want a pourable dressing that clings—think light ribbon off a spoon. Adjust with tiny splashes of water or vinegar to taste.

2) Prep the Broccoli

Trim florets into small, uniform pieces.
Peel stalks lightly and shave the stems thinly—they’re gold for crunch.
Aim for 6–7 cups total chopped broccoli (crowns + stems).

3) Add the Pops & Crunch

¼–⅓ cup finely sliced red onion
⅓–½ cup dried cranberries or raisins
½–¾ cup sunflower seeds, pumpkin seeds, or slivered almonds
Optional: a handful chopped parsley or dill, and ½ tsp lemon zest

4) Dress & Toss

Pour in half the dressing. Toss until everything glistens.
Add more dressing to preference. You shouldn’t see pools in the bowl—just a glossy coat.

5) Rest, Finish, Serve

Let the salad rest 10–15 minutes so flavors mingle (the broccoli softens just a whisper).
Sprinkle the reserved seeds and cranberries on top.
Finish with a final crack of pepper and a micro-pinch of salt if needed.

Make-Ahead, Storage, and Day-Two Magic

Make dressing first, refrigerate separately if you’re prepping far ahead.
Assemble within a few hours of serving for best snap.
If storing overnight, hold back some seeds/cranberries and fold them in right before serving for maximum crunch.
Before serving leftovers, give it a quick toss—dressing tends to settle.

Serving Ideas (Beyond the Bowl)

Spoon into lettuce cups or wraps with shaved carrots and cucumber.
Pile onto a grain bowl (quinoa or farro) for a satisfying lunch plate.
Pair with a platter of grilled or roasted vegetables for a color-popping spread.
Add cubes of marinated tofu or tempeh right before serving for extra oomph.

Common Mistakes—And How to Fix Them Fast

Oversized florets → Hard to coat and eat. Solution: Cut smaller; include shaved stems.
Heavy dressing → Feels dense. Solution: Whisk in water by the teaspoon until it ribbons.
Too sharp → Acid took over. Solution: A tiny drizzle of maple or a bit of water to round edges.
Too sweet → Back off the maple and add a squeeze of lemon or a pinch of salt.
Soggy look → Too much dressing added too fast. Solution: Add greens or more broccoli; next time, dress in stages.

Texture & Flavor Troubleshooting

Too crunchy / raw-edged: Rest 10–20 minutes after dressing; the acid gently tames the bite.
Flat flavor: Add a micro-splash of acid and the tiniest pinch of salt; taste again.
Greasy mouthfeel: Thin with water or lemon, whisk until glossy and light.

Variations, Deep-Dive

Sesame-Ginger

Add fresh grated ginger to the dressing.
Swap cranberries for diced mango or orange segments.
Top with sesame seeds and green onion.

Herb Garden

Fold in dill and parsley with lemon zest.
Sprinkle with pistachios for delicate crunch and color.

Curry-Maple

Whisk mild curry powder into the dressing; reinforce with a touch of maple.
Use golden raisins; finish with toasted almonds.

Smoky-Sweet

Add a pinch of smoked paprika and a drop of liquid smoke (optional, go easy).
Choose raisins and roasted peanuts for a classic deli-meets-BBQ feel.

Citrus-Cranberry

Use orange zest and cranberries.
Finish with pistachios and another tiny grate of zest tableside.

People-Also-Ask Style FAQs

Can I soften raw broccoli without cooking it?
Yes. Tiny florets plus a short rest in the dressing work wonders. The acid relaxes the edge while keeping everything snappy.

Do I have to soak cashews?
For the smoothest, fluffiest cream: yes. If using vegan mayo, you can skip soaking entirely.

How do I avoid a soggy salad?
Dry the broccoli thoroughly and add dressing in stages. Hold back some seeds and cranberries for last-minute sprinkling.

What can I use instead of cashews?
Sunflower seeds or hemp seeds blend into lovely creams. Tahini also works for a nut-free, sesame-forward version.

Is coconut aminos the same as tamari?
Not quite. Coconut aminos is darker and slightly sweet; tamari is cleaner and saltier. Adjust to taste.

Conclusion

This Raw Vegan Broccoli Salad is everything a weeknight (or potluck) dream should be: vivid, crunchy, and endlessly tweakable. Once you nail your favorite dressing ratio, you’ll riff without thinking—maybe a sesame-ginger night, maybe herb-lemon with a shower of zest, maybe smoky-sweet with golden raisins. Save this guide, make it once, and it’ll slide straight into your regular rotation.

Raw Vegan Broccoli Salad Recipe

Author: Velma
Total Time: PT2H20M
Yield: 4 servings 1x
Diet: Vegan

Print Recipe

Description

This Raw Vegan Broccoli Salad is crunchy, fresh, and tossed with a creamy cashew-based dressing. Packed with broccoli, dried fruit, nuts, and seeds, it’s a wholesome, colorful dish that’s perfect as a side or light meal.

Instructions

Soak cashews – Place cashews in water for at least 2 hours (or quick soak in hot water for 20 minutes). Drain before using.
Make the dressing – Blend soaked cashews, apple cider vinegar, maple syrup, lemon juice, garlic, salt, and pepper until smooth. Add water gradually until creamy.
Assemble salad – In a large bowl, combine broccoli, carrots, cabbage, raisins, sunflower seeds, and red onion.
Toss – Pour dressing over salad and toss until evenly coated.
Serve – Enjoy immediately or chill for 30 minutes for flavors to meld.

Prep Time: PT20M
Cook Time: PT2H
Category: Salad
Method: Raw, No-Cook
Cuisine: American

Nutrition

Calories: 290kcal
Sugar: 11g
Sodium: 180mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 9g
Cholesterol: 0mg