Broccoli Salad ~
A creamy and crunchy, simple and classic, broccoli salad!
Crisp broccoli is tossed with simple ingredients and homemade dairy-free ranch dressing for a side salad perfect for picnics, potlucks, and cookouts!
This quick and easy side dish is ready to serve with minimal prep and no cooking required!
I like this recipe for the way it delivers big flavors with very little effort!
I can throw the salad together then let it sit in the fridge while I work on other dishes to go with it. Vegan Italian Sausage Burgers and Sloppy Joe sandwiches are some of our favorites!
Ingredients for Broccoli Salad
- 1/4 cup vegan mayonnaise
- 1/4 cup vegan sour cream
- 1 tablespoon + 1 1/2 teaspoons Vegan Ranch Seasoning
- 1 teaspoon lemon juice
- 1/4 cup red onion, diced
- 4 cups fresh broccoli florets, cut into bite-size pieces
- 2 tablespoons vegan cheddar cheese, shredded
Ingredient Notes:
Broccoli: Fresh is best! For this recipe, fresh broccoli provides the satisfying texture and crunch that you just can’t get with frozen broccoli.
Ranch Seasoning: I like to use my own homemade ranch seasoning simply because the pre-packaged blends tend to contain dairy-based ingredients.
How to Make Broccoli Salad
STEP ONE: For the dressing: In a small bowl, combine the mayonnaise, sour cream, ranch seasoning, and lemon juice. Adjust seasoning to taste and stir in the red onion.
STEP TWO: In a large bowl, toss together the broccoli and ranch dressing until broccoli is evenly coated. Stir in the cheddar cheese.
STEP THREE: Cover and refrigerate for at least 1 hour (up to 24 hours), then serve chilled.
Storage
This broccoli salad should be stored, covered, in the refrigerator for up to 1-2 days. Freezing is not recommended.
More Vegan Side Dish Recipes You’ll Love!
- BBQ Baked Beans
- Coleslaw Pasta Salad
- Hearts of Palm Crab Style Salad
- Cucumber and Basil Salad
- Green Pea and Cheddar Salad
- Oil and Vinegar Coleslaw
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Broccoli Salad
Ingredients
- 1/4 cup vegan mayonnaise
- 1/4 cup vegan sour cream
- 1 tablespoon + 1 1/2 teaspoons Vegan Ranch Seasoning
- 1 teaspoon lemon juice
- 1/4 cup red onion diced
- 4 cups fresh broccoli florets cut into bite-size pieces
- 2 tablespoons vegan cheddar cheese shredded
Instructions
- For the dressing: In a small bowl, combine the mayonnaise, sour cream, ranch seasoning, and lemon juice. Adjust seasoning to taste and stir in the red onion.
- In a large bowl, toss together the broccoli and ranch dressing until broccoli is evenly coated. Stir in the cheddar cheese.
- Cover and refrigerate for at least 1 hour (up to 24 hours), then serve chilled.
Ana
Yum! The first time I had broccoli salad was when I worked at Whole Foods in high school. Love that this one is completely plant based and delicious!
Katie
I love this broccoli salad recipe! It’s so simple and delicious!