Name: Raw Vegan Broccoli Salad Recipe
Prep time: 20 min
Ingredients: 2 medium heads of broccoli (about 6–7 cups florets, finely chopped); 1 cup red cabbage (shredded (optional for color and crunch)); 1 medium carrot (grated or julienned); 1 small red bell pepper (finely diced); ¼ cup red onion or 2–3 green onions (thinly sliced); ½ cup raw almonds or walnuts (roughly chopped (soaked optional)); ½ cup raw pepitas (pumpkin seeds or sunflower seeds); ⅓ cup dried cranberries or chopped Medjool dates (or 1 small diced apple); 2 tablespoons hemp hearts (optional); 2 tablespoons chopped fresh parsley or dill; Sea salt and freshly cracked black pepper (to taste); 1 cup raw cashews (soaked 4 hours or quick soak 30 minutes in hot water); ½ cup water (plus more to thin if needed); 3 tablespoons lemon juice; 2 tablespoons apple cider vinegar; 1 –2 tablespoons maple syrup or 2–3 Medjool dates; 1 small garlic clove (optional); ½ teaspoon sea salt; Freshly ground black pepper (to taste)

Bright, crunchy, and endlessly versatile — the Raw Vegan Broccoli Salad Recipe is a celebration of texture, color, and clean flavors. In this post (written in the voice of a professional chef), you’ll get everything you need to make an outstanding raw broccoli salad: exact ingredient amounts, step-by-step preparation, several dressing options, smart tips for texture and digestibility, make-ahead and storage guidance, plus creative variations and serving suggestions that keep this salad fresh and exciting. Whether you’re new to raw cooking or looking to refine a tried-and-true favorite, this guide covers it all.

Why this Raw Vegan Broccoli Salad works (and why you’ll love it)

This salad combines crunchy raw broccoli florets with complementary textures — chewy fruit, creamy dressing, and soft nuts or seeds. The contrast between crisp vegetables and a velvety, tangy dressing is what makes a raw broccoli salad sing. Nutritionally, broccoli is a powerhouse: fiber, vitamin C, phytonutrients, and minerals. Pairing it with healthy fats from nuts, seeds, or an avocado dressing improves nutrient absorption (especially fat-soluble vitamins) and makes the salad more satisfying.

The Raw Vegan Broccoli Salad Recipe is adaptable: it works as a light lunch, a colorful side, or a potluck star. Below you’ll find a base recipe that serves 4–6, followed by multiple dressings, variations, and pro tips so you can tailor it to your kitchen and taste.

Ingredients (base recipe — serves 4–6)

2 medium heads of broccoli (about 6–7 cups florets, packed), finely chopped
1 cup red cabbage, thinly shredded (optional but adds color and crunch)
1 medium carrot, peeled and julienned or grated (about ¾ cup)
1 small red bell pepper, finely diced (about ½ cup)
¼ cup red onion, very thinly sliced (or 2–3 green onions/scallions)
½ cup raw almonds or raw walnuts, roughly chopped (see notes on soaking)

½ cup raw pepitas (pumpkin seeds) or sunflower seeds
⅓–½ cup dried no-sugar-added cranberries or chopped Medjool dates (or substitute 1 small apple, diced, for fresh sweetness)
3 tablespoons hemp hearts (optional, for protein and a gentle nutty flavor)
2 tablespoons fresh parsley or dill, finely chopped
Sea salt and freshly cracked black pepper, to taste

Dressing (choose one below) — amounts listed are enough to dress the full salad; start with 80–90% and add more to preference:

Cashew Cream Dressing (creamy, neutral, crowd-pleasing)

1 cup raw cashews, soaked 4 hours and drained (or quick soak in hot water 30 minutes)
½ cup water (plus more to thin)
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1–2 tablespoons maple syrup or 2–3 pitted Medjool dates (for raw sweetness)
1 small garlic clove (optional)
1 teaspoon Dijon mustard (optional)
½ teaspoon sea salt (adjust to taste)
Freshly ground black pepper

Tahini-Lemon Dressing (simple, raw, tangy)

3 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 tablespoon maple syrup or date paste
3–4 tablespoons water to thin
½ teaspoon sea salt
Pinch of freshly ground black pepper

Avocado-Herb Dressing (ultra-fresh, naturally creamy)

1 ripe avocado
2 tablespoons lemon or lime juice
3 tablespoons water (adjust for consistency)
2 tablespoons chopped fresh herbs (cilantro, parsley, or dill)
1 small garlic clove or 1½ teaspoons minced shallot (optional)

½ teaspoon sea salt

Asian Sesame-Ginger (raw, bright, slightly sweet)

2 tablespoons tahini or sesame butter
2 tablespoons tamari or coconut aminos
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
2–3 tablespoons water to thin
1 teaspoon toasted sesame seeds (optional)

Equipment & small tips before you begin

Sharp chef’s knife or a high-quality food processor for chopping the broccoli. (Pulse — don’t puree.)
Blender or high-speed food processor for creamy dressings (especially cashew cream).
Bowl for tossing, small bowls for dressing and mix-ins.
Optional: mandoline for razor-thin onion or cabbage, zester for citrus.

Pro tip: finely chopping the broccoli is essential for a great mouthfeel. Aim for bite-size pieces rather than leaving large florets. A food processor with a chopping blade makes quick work — pulse 5–10 times until you reach even, rice-like pieces. Avoid overprocessing.

Step-by-step preparation

Wash and dry: Rinse broccoli, cabbage, herbs, and any fresh fruit. Shake off excess water and pat dry with clean towels. Excess moisture dilutes the dressing and makes the salad soggy.
Prep the broccoli: Remove thick stems (reserve the stems for smoothies or thinly slice them to include). Chop the crowns into small, uniform florets. For an ultra-fine texture, pulse florets in a food processor in short bursts, stopping before it becomes mush. Aim for coarse crumbs or small pea-sized bits.

Prep the veg and fruit: Thinly shred the red cabbage, grate or julienne the carrot, dice bell pepper, and thinly slice red onion. If adding apple, dice it and toss briefly in lemon juice to keep it from browning.
Soak or prep nuts and seeds: If you prefer, soak raw almonds or walnuts for 2–4 hours (or overnight) and drain to improve digestibility and texture. Pat dry. If you’re not strict raw, lightly toasting nuts in a skillet for a minute or two deepens flavor — but that converts them from strictly raw.
Make the dressing: Choose the dressing you prefer and blend until smooth. For cashew cream, blend soaked cashews with lemon, vinegar, water, maple/date, mustard, salt, and pepper. Scrape the sides and taste — adjust acidity, salt, or sweetness. The dressing should be pleasantly tangy and slightly sweet to balance the raw broccoli’s natural bitterness.

Assemble and toss: In a large bowl, combine broccoli, cabbage, carrot, bell pepper, onion, and half the nuts and seeds. Pour ¾ of your dressing over the salad and toss thoroughly until everything is evenly coated. Add more dressing as needed, but avoid drowning the salad — you want the individual textures to remain noticeable.
Finish with mix-ins: Stir in dried cranberries or dates and the remaining nuts/seeds. Sprinkle hemp hearts and herbs on top. Taste and adjust salt, pepper, or lemon juice.
Resting (optional but recommended): Let the salad rest for 15–30 minutes at room temperature if time allows. This lets flavors meld and softens the broccoli just slightly while retaining crunch.

Chef’s technique notes (how to make it next-level)

Size matters: Uniform chopping ensures every bite has a balance of broccoli, dressing, and a mix-in. If using a food processor, pulse with 1-second bursts and inspect often.
Balance bitterness: Raw broccoli can be slightly bitter for some palates. Bright acid (lemon or apple cider vinegar) and a touch of natural sweetness (date paste or maple) balance that bitterness elegantly.
Crunch layering: Use two textures of nuts/seeds — larger chopped nuts for crunch and small seeds (hemp hearts, pepitas) for a soft, nutty background.

Avoid sogginess: Don’t overdress. If you’ll store leftovers, toss the salad with only half the dressing and add more when serving.
Soak cashews for real creaminess: Overnight is ideal. Quick soak in very hot water for 20–30 minutes works in a pinch but cool them before blending.
Make a “dressing concentrate”: For super-bright results, make the dressing slightly punchier than you want — as it will mellow once mixed with the vegetables.

Variations (make the recipe your own)

Mediterranean Raw Broccoli Salad
Swap the dressing for tahini-lemon, add kalamata olives (pitted), sun-dried tomatoes (raw or oil-packed drained), cucumber, and fresh oregano. Omit dried fruit; add more herbs.
Asian-Inspired Raw Broccoli Salad
Use the Asian Sesame-Ginger dressing, add shredded napa cabbage, julienned daikon, sliced scallions, and a sprinkle of toasted sesame seeds. Toss in a handful of fresh cilantro.
Crunch + Sweet (Fruit Forward)
Add chopped apple, pear, or fresh grapes alongside dried cranberries. Use cashew cream with a touch more maple to complement the fruit.

Nut-Free / Allergy-Friendly
Replace nuts with extra pepitas, sunflower seeds, and roasted chickpea croutons (if not strictly raw). Use tahini or hemp-seed based dressings to maintain creaminess.
Protein-Boosted
Add sprouted mung beans, sprouted lentils, or a scoop of shelled hemp seeds for a protein bump while keeping it raw vegan.
Avocado Lover’s
Fold in diced avocado just before serving for extra creaminess and richness (or use the avocado-herb dressing).

Superfood Boost
Add a sprinkle of chia seeds, a teaspoon of spirulina blended into dressing, or top with microgreens for extra nutrients.

Make-ahead, storage, and food-safety tips

Dressing: Store in an airtight jar in the refrigerator for 4–5 days (cashew cream may thicken; thin with water or lemon juice when using).
Salad (dressed): Keeps best 1–2 days refrigerated. After 48 hours the broccoli will soften and lose some crispness.

Salad (undressed): Store the chopped vegetables, nuts, seeds, and dried fruit separately; keep the dressing separate. Undressed, the mix will stay crisp for 3–4 days in an airtight container.
Freezing: Do not freeze — raw vegetables will become watery and mushy on thawing.
Safety: If you soak nuts or seeds, keep them refrigerated while soaking and use clean water. Discard soak water; rinse and dry seeds/nuts before storing.

Common questions (FAQ)

Q: Is it safe to eat raw broccoli?
A: Yes — for most people raw broccoli is safe and nutritious. Washing thoroughly and removing any damaged bits is important. If you have a sensitive stomach, try finely chopping or briefly massaging (with a pinch of salt and lemon) to help break down fibers.

Q: How do I make this truly raw if I want to add ‘croutons’?
A: Use raw crackers, dehydrated buckwheat croutons, or sprouted dehydrated chickpeas prepared in a dehydrator. Alternatively, use raw nuts/seeds for crunch.

Q: Can I substitute cashews in the dressing?
A: Absolutely. Tahini or blended sunflower seeds make excellent nut-free bases. Avocado creates a creamy, raw alternative too.

Q: I don’t like dried fruit in salads — can I skip it?
A: Yes. Dried fruit adds chew and a sweet counterpoint to bitter greens, but you can replace it with fresh apple or pear, or omit entirely.

Q: Why soak nuts?
A: Soaking improves digestibility and texture, and for cashews specifically it makes an ultra-smooth cream when blended.

Troubleshooting (fixes for common issues)

Salad tastes bitter: Increase acid (lemon/ACV) and add a touch of sweetness (date paste or maple). Finely dice an apple for natural sweetness and moisture.

Dressing is grainy: If cashew cream is grainy, blend longer, add a splash more water, and use a high-speed blender if available. For tahini dressings, vigorous whisking usually smooths the texture.
Broccoli is mushy after storage: Store chopped broccoli undressed; add dressing right before serving. If it’s already mushy, repurpose into a blended dip or chilled soup (gazpacho-style) rather than serving raw.

Serving suggestions & pairings

As a main: Serve the salad over a bed of mixed greens or baby spinach and top with extra hemp hearts for a light main course. Add sprouted lentils for heartier protein.

As a side: This salad pairs beautifully with grilled vegetables (for non-vegans), cold grain bowls, or alongside a platter of raw crackers and hummus.
For a crowd: Double the recipe and serve family-style with dressing bowls on the side so guests can add to taste.
Make it picnic-ready: Pack dressing separately in a small mason jar and assemble just before serving to keep everything crisp.

Pair the Raw Vegan Broccoli Salad Recipe with bright drinks like sparkling water with lemon, a crisp white wine (if you consume alcohol), or a light green juice for a fully plant-centric meal.

Taste profiles and flavor pairings

Acid + Sweet: Lemon or apple cider vinegar + date/maple balances broccoli’s natural bite.
Fat + Texture: Tahini, avocado, or cashew cream add body and carry flavors. Nuts and seeds give essential crunch.

Aromatics: Fresh herbs (parsley, dill, cilantro) and scallions make the salad fragrant. Garlic and shallot should be used sparingly in raw dressings so they don’t overpower.
Global riffs: Swap herbs and seasonings to change cuisine: cilantro + lime for Latin, ginger + tamari for Asian, oregano + lemon for Mediterranean.

Final notes + a simple, tested menu idea

For a cohesive menu that showcases this salad:

Starter: chilled cucumber-mint soup
Main: quinoa tabbouleh with lemon and parsley
Side: Raw Vegan Broccoli Salad Recipe (this recipe)
Dessert: fresh berry compote with almond coconut crumble

This lineup is balanced, refreshing, and keeps the meal light while offering satisfying textures.

Quick printable recipe (concise reference)

Raw Vegan Broccoli Salad Recipe — Serves 4–6

6–7 cups chopped broccoli florets
1 cup shredded red cabbage
1 medium carrot, grated
½ cup diced red bell pepper
¼ cup thinly sliced red onion
½ cup chopped raw almonds or walnuts (soaked optional)
½ cup pepitas or sunflower seeds
⅓ cup dried no-sugar cranberries or 1 small diced apple
2 tbsp hemp hearts, 2 tbsp chopped parsley, salt & pepper

Dressing (cashew cream)

1 cup soaked cashews, ½ cup water, 3 tbsp lemon juice, 2 tbsp apple cider vinegar, 1–2 tbsp maple syrup, 1 garlic clove (optional), ½ tsp salt — blend until smooth. Use ¾ to 1 cup on salad.

Toss and rest 15 minutes. Serve chilled or at room temperature.

Conclusion

The Raw Vegan Broccoli Salad Recipe is more than “just a salad” — it’s a template for creativity. With a foundation of finely chopped broccoli and a creamy, tangy dressing, you can build bold regional flavors, swap textures for dietary needs, and scale it for small meals or big gatherings. Focus on even chopping, balance of acid and sweetness, and using a dressing that complements but doesn’t overpower. Keep a jar of dressing on hand and you’ve got a week’s worth of bright, nutrient-dense meals at your fingertips.