5 from 6 votes
Vegan Broccoli Salad
Loaded with veggies and sunflower seeds, this Vegan Broccoli Salad is crunchy, creamy, and entirely plant-based.
Prep Time
15 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings:
8
servings
Calories:
292 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 3 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 1 cup vegan mayonnaise
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- 8 cups broccoli cut into bite-sized pieces, florets
- ⅓ cup red onion diced
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup sun-dried tomatoes chopped
Instructions
- In a small bowl, whisk together apple cider vinegar, light brown sugar, vegan mayonnaise, salt, and pepper to create the dressing.
- In a large mixing bowl, combine broccoli florets, red onion, dried cranberries, sunflower seeds, and sun-dried tomatoes.
- Pour the prepared dressing over the salad ingredients and toss until everything is evenly coated.
- Refrigerate the salad for at least 1 hour to allow the flavors to meld before serving.
Cup of Yum
Nutrition Information
Calories
292kcal
(15%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
345mg
(14%)
Potassium
573mg
(12%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
630IU
(13%)
Vitamin C
84mg
(93%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 292
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 345mg | 14% |
| Potassium | 573mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 630IU | 13% |
| Vitamin C | 84mg | 93% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.