Description
🌱 Chef Huie’s Vegan Broccoli Salad 🌱
Packed with fresh, crunchy vegetables, protein-rich nuts and seeds, and tossed in a creamy, tangy vegan dressing, this salad is the perfect combination of flavor, texture, and nutrition. It’s a dish you can whip up in under 15 minutes, making it ideal for busy weeknights, healthy lunches, potlucks, or meal prep.
This is not just any salad—it’s a nutrient powerhouse loaded with vitamins, minerals, antioxidants, and heart-healthy fats. The toasted cashews and sunflower seeds bring a satisfying crunch, while raisins add a hint of natural sweetness to balance the tang of apple cider vinegar and the creaminess of vegan mayonnaise.
Whether you serve it as a main meal or as part of a larger spread, this salad will leave you feeling nourished and energized. It’s vegan, dairy-free, gluten-free, and 100% delicious—Chef Huie style.
🍽️ Ingredients You’ll Need
Broccoli (fresh or lightly blanched) – 1 lb (florets)
Cashews (toasted) – ¼ cup, crumbled
Sunflower seeds (toasted) – ¼ cup, sprinkled
Red onion – 1 tbsp, finely chopped
Apple cider vinegar – 1½ tbsp
Vegan mayonnaise – ½ cup
Brown sugar – ½ tbsp (or maple syrup for refined sugar-free option)
Raisins – ½ cup
Carrots – ¼ cup, julienned or shredded
👩🏾‍🍳 Method
Prepare the broccoli – Use fresh raw broccoli florets or blanch lightly for 1–2 minutes for a softer texture. Drain and pat dry.
Toast the nuts and seeds – In a dry skillet over medium heat, toast cashews and sunflower seeds until golden and fragrant. This step intensifies their flavor and crunch. Let cool.
Mix the dressing – In a large bowl, whisk together vegan mayonnaise, apple cider vinegar, and brown sugar until smooth.
Assemble the salad – Add broccoli, carrots, red onion, raisins, toasted cashews, and sunflower seeds to the bowl.
Toss and serve – Coat everything evenly with the dressing. Serve immediately for crunch or chill for 1 hour to let the flavors develop.
⏱️ Why This Recipe Works for Busy Schedules
Quick to Prepare – 15 minutes from start to finish.
No Cooking Needed (unless blanching broccoli).
Make Ahead Friendly – Stays fresh in the fridge for up to 3 days.
Perfect for Meal Prep – Portion into containers for healthy grab-and-go lunches.
đź’Ş Nutritional Benefits of Vegan Broccoli Salad
Broccoli
High in Vitamin C – Boosts immune system and collagen production.
Rich in Vitamin K – Supports bone health and blood clotting.
Packed with Fiber – Promotes digestion and satiety.
Antioxidants – Contains sulforaphane, which may help fight cancer and reduce inflammation.
Cashews
Heart-Healthy Fats – Monounsaturated fats for cardiovascular health.
Magnesium – Supports nerve function, muscle health, and bone strength.
Plant-Based Protein – Adds satiety without animal products.
Sunflower Seeds
Vitamin E – Powerful antioxidant for skin and cell protection.
Selenium – Helps reduce oxidative stress.
Protein & Fiber – Keep you feeling full longer.
Carrots
Beta-Carotene – Converts to Vitamin A for eye health.
Natural Sweetness – Balances the tangy dressing.
Raisins
Iron & Potassium – Supports circulation and muscle function.
Natural Energy Source – Perfect for an afternoon boost.
Apple Cider Vinegar
Digestive Benefits – Can support gut health.
Zesty Flavor – Reduces the need for excess salt.
đź“Š Estimated Nutrition Per Serving (based on 4 servings)
Calories – ~220 kcal
Protein – 7g
Fat – 12g
Carbohydrates – 24g
Fiber – 5g
Vitamin C – 80% DV
Vitamin K – 100% DV
đź’ˇ Serving Suggestions
Main Dish – Serve with whole grain bread or quinoa for a complete meal.
Side Salad – Perfect for BBQs, holiday feasts, or family dinners.
Wrap Filling – Roll in a tortilla or collard leaf for a healthy wrap.
🎯 Why You’ll Love This Recipe
✅ Completely Plant-Based – 100% vegan, dairy-free, and egg-free.
✅ Nutrient-Dense – Every bite is packed with vitamins, minerals, and antioxidants.
✅ Crunchy & Flavorful – The perfect balance of textures and tastes.
✅ Quick & Easy – Minimal prep, no complicated steps.
✅ Versatile – Works for lunch, dinner, picnics, and meal prep.
🎥 Watch More from Chef Huie’s Culinary Television
If you enjoy Vegan Broccoli Salad, be sure to check out other Nutritional Spotlight recipes on my channel:
Vegan Quinoa Salad with Fresh Herbs
High-Protein Vegan Breakfast Omelette
Creamy Vegan Coleslaw with Tahini Dressing
Caribbean-Inspired Vegan Pasta Salad
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📢 Call to Action
đź’š If you try this recipe, tag me on Instagram @ChefHuie and share your creation!
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Welcome back again to Chef Huies Culinary Television. In today’s episode, I will be showing you how to prepare vegan broccoli salad. Yes, this broccoli salad recipe, I have been using it for many, many years. It is a big hit with my customers and my clients. And so it was a perfect opportunity when I recently created the vegan version of the mayonnaise. That’s the original version using traditional mayonnaise. So now guys that we I have the mayonnaise that I have created. I thought it was the perfect opportunity to prepare this salad and share it with you. So here we go. I already cut up some of my red onions. I cut some of my celery. I have sunflower seed. I have some cashew nuts, a little bit of brown sugar, and I have raisin. So, right now, also, I have apple cider vinegar. So, right now, I’m going to go ahead and I’m going to trim my broccoli fuette. Okay. So, now that I’ve trimmed my broccoli fit, I’m just going to give them another quick rinse since now they’re all trimmed up and in small. So, I’m just going to rinse them off really quick over here. You just want to make sure that you’re draining off the excess water really well. So, the next thing I’m going to do, I’m going to go ahead and I’m going to toast my sunflower seed and my cashew nuts. So, I’m going to grab my little one over here. I’m going to put a small amount of oil in my pan. And I’m going to put the sunflower seed in. I’m going to put the cashew nuts in there. I’m going to allow them to toast nicely without burning them. My nuts and my sunflower seeds are toasting nicely. You want to give them a nice toast so they’re nice and crispy without burning them. And feel free to use another nuts. If you don’t like cashew nuts, you could use walnuts or pecan, whatever nut you like. But the nut just goes very well with this salad that has been proven over the years with my customers and my clients. So now guys, I’m going to put my red onion in this small bowl here along with my celery. Going to put the brown sugar. And I’m going to measure a teaspoon for this quantity that I’m making here. I’m going to measure a teaspoon of the apple cider vinegar. Maybe a teaspoon and a half. And this is up to your preference. If you like it a little bit acidicy, then of course you could put an extra half a teaspoon or so. Guys, you want to be moving this around. You don’t want it to sit too long. Otherwise, you run the risk of burning your nuts and your seeds. You do not want that to happen. Now I’m going to put my raisins into this. And from here I am going to add my vegan mayonnaise. And I will leave the description. Well, I will leave the recipe in the description so you guys can try this at home. You definitely want to try this recipe. I promise you, you’re going to like it. Guys, if you could see, they starting to look really nice and toasted. And I can tell you, I can smell the aroma coming back at me. And so, with them being nicely toasted like this, I’m going to go ahead and turn my hoover off. You understand that even though I turn it off, it’s still roasting because the pan is still hot. And here I have the mixture. And I’m going to add this mixture along with my toasted nuts to my broccoli salad. So now that my nuts is done, I’m going to move the stove out of the way so you guys can see exactly what I am doing. And this is my toasted nuts. This is my mixture here. Now there is one thing that I have to tell you. So my broccoli here is a fresh broccoli. There is two ways you can actually do this and this is entirely dependent upon your preference. In some cases, I have had some of my customer who like when I blanch this a little bit. And by blanching it, it means I put them in the hot water for just a minute and let the they slightly cook or you could put them in a steamer if you have a steamer and let they cook very quickly without getting soft. Then they’re nice and green. Then you can cool them down on some heist and you can use them to make your salad. But I can tell you guys, majority of my customers and my clients tell me that they prefer the broccoli salad when it’s fresh because they say it’s crispy and that’s how they like it. So that’s why I’m showing you this way today. And you just want to make sure if the broccoli fit is too big, just want to split them. Do not want them to be too big. Want them to be what we call bite size. So, these are pretty good right here. I think they’re perfect with the exception of one or two which I just split right now. And now everything is looking really good. So now guys, what I am going to do, I am going to go ahead and add this mixture to the broccoli. And I want it to be nice and creamy. If I determine that it needs a little bit more of the mayo, I’ll just add a little bit more. But at this point, this is how much I’m starting. So, I’m adding my mixture to the broccoli salad. And next thing, I’m going to add my toasted nuts. If you is a person that likes a lot of nuts, fl sun sunflower seed, can add a little bit more. Will not hurt. Put this over there on the side. So now you can see have it there. I think I’m going to add a little bit more mayo, guys. I know it’s going to need a little bit more. Little bit more mayo. So now we’re going to use our fingers and we’re going to rub this dressing into salad. Guys, I just want to remind you that the mayonnaise is not going to be thick like your traditional mayonnaise. It’s going to be a little bit runnier because this is more like a mayor spread. But that’s but if you taste it, the taste is almost identical. Put a little bit more. You see this is my mayo. That’s what it looks like. Going to put more mayo to make it nice and creamy. This is entirely up to your preference. How creamy you really want it. That is up to you. If you want a little bit more of the apple cider vinegar to add that extra kick, that’s up to you. But I’m telling you, this is one of my top performing salads over the year. This is a salad that I’ve gotten the most compliments about, and today I bring it to you in the vegan style and fashion where you can enjoy it. Let’s say for example, if you was make if you’re making a little party, a dinner party for your family or for your friends, you’re coming over for dinner and you you want to make a big bow, guys. You could use some lettuce leaf like this or you could get some fancy lettuce leaf and put it around the side. This is not very colorful because the broccoli is green, the lettuce is green. But what I’m trying to show you, I’m trying to show you the idea. So now what you could do, I’m taking carrot. You could grate it or or you could cut it. So, now I’m going to take the carrot. I’m going to use it as a garnish on top of my lettuce. Right next to my lettuce. Here you go, guys. Broccoli salad. And now I’m going to take when you make it, it’s nice if you sit the salad down for say 30 minutes to an hour. That way all of the ingredients can come together and bring out the best flavors. The dressing is always going to go to the bottom. So, you want to go down to the bottom. Get some of the goodies down there. Bring it up on top here. See guys, right now I’m going to taste this broccoli salad. The first thing that stand out to me was the nuts. You can taste the toasted nuts. It gave it such a good taste. Wow. Guys, you have to try this broccoli salad. Broccoli salad with vegan mayonnaise. Got to try it. Now, if this is the first time that you’re joining my channel, I say welcome to you. If you like this video or if you like my other videos, will you please like the video, make a comment, and subscribe to my channel. I want to thank you very much for watching today, and I will see you in my next video.
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