If you are on a mission to make healthier choices and include more vegetables into your meals this year, I have a recipe for you! This satiating vegan mayo broccoli salad is only 7 ingredients, tangy and creamy. It only takes 10 minutes to prepare and then chills in fridge for at least 4 hours or overnight. What’s more, you can add bacon if you would like or a vegan bacon substitute to include some extra protein. Try this recipe as your next appetizer for a dinner party or side dish for a family dinner weeknight meal. This recipe is egg free, dairy free, gluten free and nut free, and obviously vegan if you decide to leave out the bacon. Use a regular mayonnaise if you do not need an egg free or vegan alternative.
What pairs well with vegan mayo broccoli salad:
- BBQ meats
- Burgers – traditional or animal free meat replacement
- Vegan cornbread
- Casseroles
- Bonus- works as a bright Easter side dish
- Double the recipe and bring it potlucks, work functions, events etc.
The ingredients are all accessible and you’ll be able to find them at your local grocery store (read: easy for you.) The 7 ingredients are:
- broccoli – the base
- red seedless grapes – for sweetness
- celery – for crunch
- green onion – for flavor
- vegan mayo (I use Hellman’s vegan dressing and spread)
- sugar
- vinegar – gives it such a good tang
- 8th optional ingredient is bacon
All the ingredients are relatively inexpensive, and people don’t shy away from broccoli like other green vegetables. Kind of like the gateway vegetable haha.
If you’re new here and wondering why I would suggest a vegan recipe but include bacon in the ingredients it is because we avoid egg due to an allergy. That being said, I respect and support everyone’s dietary preferences, and I’m so glad vegan (egg free) options exist for us!
How to achieve nourishing vegan mayo broccoli salad
Cook broccoli florets in a steamer, remove while firm but bright green; don’t overcook. Place in ice water bath drain once broccoli is cold.
Make the creamy vegan dressing: In a small bowl, combine the vegan mayo, sugar and vinegar. Mix until well combined. The sugar will dissolve in 15-30 minutes.
In a separate medium mixing bowl, combine the drained, cooled broccoli, grapes and celery.
Add the creamy dressing and mix well.
Cover and refrigerate for at least 4 hours, or overnight.
Before serving add the freshly diced green onion. Option to add cooked, crumbled bacon at this point too. Makes about 4-6 servings.
Things that helped in the kitchen for this recipe, and can help you too:
Glass mixing bowl set –I used the small size in this recipe; a glass bowl works well so you can make sure the water isn’t actually touching the bowl. Stainless steel would work fine too, but obviously cannot see the steam or if the bowl is touching the water- (amazon)
Hellmans vegan mayo – I’ve sampled many egg free/vegan mayonnaise and this one comes out on top imo (amazon, target, local grocery store)
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 😉
Vegan Mayo Broccoli Salad
Ingredients
- 4 cups broccoli florets steamed and cooled
- 1/2 cup seedless red grapes halved
- 1/2 cup celery diced small
- 1 single green onion diced
- 1/4 cup bacon cooked and crumbled (optional)
Vegan dressing
- 1/2 cup vegan mayo
- 2 tbsp. Granulated sugar
- 1 tsp. White vinegar
Instructions
- Cook broccoli florets in a steamer, remove while firm but bright green; don’t overcook. Place in cold water bath with ice cubes and drain once broccoli is cold.
- Make the creamy dressing: In a small bowl, combine the vegan mayo, sugar and vinegar. Mix until well combined.
- In a separate medium mixing bowl, combine the drained, cooled broccoli, grapes and celery. Add the creamy dressing and mix well. Cover and refrigerate for at least 4 hours, or overnight.
- Before serving add the freshly diced green onion. Option to add cooked, crumbled bacon at this point too.
