Go Back

Raw Vegan Broccoli Salad

This salad is a healthier modification of another recipe with similar ingredients. I hope that if you try this, you enjoy it as much as I do!
Print Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 1814.1 kcal

Equipment

  • 1 Large Mixing Bowl For preparing the salad and dressing
  • 1 Whisk or Spatula For blending the dressing
  • 1 Chef's knife For finely chopping vegetables
  • 1 Cutting Board For preparing fresh ingredients
  • 1 Measuring Cups and Spoons For accurate ingredient portions

Ingredients
  

Main

  • ½ cup vegan mayonnaise such as Vegenaise®, or more to taste
  • ⅓ cup agave nectar
  • ¼ cup white vinegar
  • 1 large head broccoli finely chopped
  • 1 cup sliced carrots
  • 1 cup chopped red onion
  • 1 cup chopped bell peppers
  • 1 cup raisins
  • ⅓ cup chopped walnuts Optional

Instructions
 

  • Mix vegan mayonnaise, agave nectar, and vinegar together in a large bowl until well blended. Add broccoli, carrots, red onion, bell peppers, raisins, and walnuts and toss to coat.
  • Place in the refrigerator for at least 2 hours before serving.

Notes

Achieving an even, fine chop on the broccoli and other vegetables is crucial for optimal texture and flavor distribution in this raw salad. Consider lightly toasting the walnuts (if using) before adding them to elevate their nutty aroma and provide textural contrast. For a more complex dressing, a touch of whole grain Dijon mustard can add a pleasant tang and depth, balancing the sweetness of the agave. Ensure the salad chills for the recommended time to allow flavors to meld, but always taste and adjust seasoning right before serving for optimal freshness. Garnish with fresh parsley or cilantro for a vibrant finish.