Crisp Raw Vegan Broccoli Salad with a Touch of Vintage Charm

This broccoli salad is crunchy, creamy, and loaded with flavor—without ever touching a stove.

It feels like something your grandma would’ve served at a sunny picnic in the ’50s, just without the mayo or bacon.

History

Raw broccoli salads popped up in American kitchens in the mid-20th century, especially during potluck season.

They were easy to make, held up well without wilting, and added a crunchy, healthy-looking green dish to the spread.

Back then, folks would toss in things like raisins, cheddar chunks, bacon bits, and thick mayo. This version takes a cleaner, plant-based approach, while keeping that same vintage charm.

You still get sweet, creamy, crunchy, and tangy—but without any dairy or processed dressing.

Equipment

• Large mixing bowl (I love this mixing bowl set)
• Small bowl for dressing
• Cutting board (My favorite cutting board set)
• Sharp knife (Chefs envy this knife set)
• Measuring cups and spoons
• Salad tongs or two big spoons for tossing

Ingredients

• 4 cups raw broccoli florets (chopped small)
• ½ red onion (thinly sliced)
• ½ cup shredded carrots
• ⅓ cup sunflower seeds
• ⅓ cup dried cranberries (unsweetened or low sugar)
• 1 tablespoon apple cider vinegar
• 2 tablespoons maple syrup
• 3 tablespoons tahini
• Juice of 1 lemon
• Salt to taste
• Water (to thin dressing if needed)

Instructions

1. Prep the Veggies

Wash the broccoli, then cut it into small, bite-sized florets. Slice the red onion thin. Shred the carrots if they aren’t already.

Toss all the veggies into your big mixing bowl.

2. Make the Dressing

In a small bowl, mix tahini, lemon juice, maple syrup, and apple cider vinegar. Stir until smooth.

If it’s too thick, add a splash of water to loosen it up. Salt to taste.

3. Toss It All Together

Pour the dressing over the veggies. Add sunflower seeds and cranberries.

Use salad tongs to mix everything until evenly coated.

4. Let It Sit (Optional)

If you have time, let the salad sit in the fridge for 15–20 minutes. This softens the broccoli just a little and blends the flavors.

Special Notes

You can swap tahini for almond butter or cashew cream if you want a different flavor.

Want more protein? Add hemp seeds or chopped almonds.

This holds up well for 2 days in the fridge—just give it a good stir before serving.

Nutrition

Per serving (approximate):

• Calories: 180
• Carbs: 18g
• Fat: 10g
• Protein: 5g
• Fiber: 4g
• Sugar: 6g