A crisp and colorful vegan broccoli salad with creamy dressing, sweet bursts, and crunchy toppings.
Ingredients
Scale
4 cups fresh broccoli florets, 1/2 cup finely chopped red onion, 1/2 cup dried cranberries or halved cherry tomatoes, 1/2 cup roasted sunflower seeds or slivered almonds, 1/2 cup vegan mayonnaise, 2 tablespoons apple cider vinegar, 1–2 tablespoons maple syrup or agave, salt and black pepper to taste
Instructions
1. Rinse and cut broccoli into florets. 2. Chop onion and halve tomatoes if using. 3. Whisk together mayonnaise, vinegar, and maple syrup. 4. Toss broccoli and onion with dressing. 5. Fold in tomatoes or cranberries. 6. Sprinkle seeds/nuts on top. 7. Chill briefly if desired and serve.