Raw Vegan Broccoli Salad Recipe
This Raw Vegan Broccoli Salad Recipe is a vibrant, nutrient-packed dish bursting with fresh flavor and crunch. Made with finely chopped broccoli, colorful veggies, and a creamy cashew-lemon dressing, it’s the perfect healthy salad for lunch, picnics, or meal prep. Naturally gluten-free, dairy-free, and 100% plant-based!
Ingredients
For the Salad:
- 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
Cashew Cream Dressing:
- 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
Instructions
- Prepare the broccoli: Wash thoroughly, remove thick stems, and finely chop florets into small pieces. Use a food processor if desired — pulse in short bursts until evenly chopped.
- Prep other veggies: Shred the cabbage, grate the carrot, dice bell pepper, and slice onions.
- Soak nuts (optional): If using raw almonds or walnuts, soak them in water for 2–4 hours, then drain and pat dry. This enhances texture and digestibility.
- Make the dressing: In a blender, combine soaked cashews, lemon juice, apple cider vinegar, maple syrup (or dates), garlic, water, salt, and pepper. Blend until smooth and creamy. Adjust thickness with water as needed.
- Assemble the salad: In a large bowl, combine broccoli, cabbage, carrot, bell pepper, onion, nuts, seeds, and dried fruit.
- Dress the salad: Pour ¾ of the dressing over the salad and toss thoroughly until evenly coated. Add more dressing as desired.
- Season & garnish: Adjust salt, pepper, or lemon juice to taste. Sprinkle with hemp hearts and fresh herbs.
- Rest & serve: Let the salad rest for 15–30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
- Storage: Store in an airtight container for up to 2 days if dressed, or 4 days if undressed. Keep the dressing separately and toss before serving.
- Variations: Add chopped apples or grapes for sweetness. Swap nuts for sunflower seeds for a nut-free option. Use tahini-lemon or avocado-herb dressing for variety.
- Pro Tip: Massage the broccoli lightly with a small amount of dressing if you prefer a softer texture while keeping it raw.