There is something truly refreshing and vibrant about diving into a bowl of Raw Vegan Broccoli Salad with Carrots, Cranberries, and Cashew Dressing Recipe. This delightful dish combines crisp broccoli florets, sweet carrots, and tangy cranberries all tossed in a luscious, creamy cashew dressing. It’s the perfect harmony of flavors and textures that feels light yet satisfying, making it an irresistible choice whether you’re looking for a wholesome lunch or a standout side at your next gathering.
Ingredients You’ll Need
Gathering the right ingredients is key, and this salad keeps it wonderfully simple while delivering a burst of flavor and texture in every bite. Each component plays a role in creating a fresh, colorful, and nourishing salad that you’ll want to make again and again.
- 4 cups fresh broccoli florets, finely chopped: The crunchy green star of the salad, packed with nutrients and great texture.
- 1/2 cup shredded carrots: Adds natural sweetness and a lovely pop of orange color.
- 1/3 cup red onion, finely diced: Provides a mild sharpness for balance without overwhelming the other flavors.
- 1/2 cup raisins or dried cranberries: Sweet and slightly tart, these dried fruits lift the salad’s flavor profile.
- 1/3 cup raw sunflower seeds or chopped almonds: Toasty crunch that contrasts beautifully with the fresh veggies.
- 1/4 cup apple cider vinegar: Brings a tangy brightness that wakes up the taste buds.
- 2 tablespoons maple syrup: Adds a subtle, natural sweetness to the dressing.
- 1/3 cup raw cashew cream or vegan mayonnaise: The creamy base that makes this salad irresistibly smooth and rich.
- 1 tablespoon lemon juice: Fresh acidity to balance the creaminess and sweetness.
- Salt and black pepper to taste: Essential to highlight and deepen all other flavors.
How to Make Raw Vegan Broccoli Salad with Carrots, Cranberries, and Cashew Dressing Recipe
Step 1: Prepare the Vegetables and Fruits
Start by finely chopping the broccoli into small, bite-sized florets and shredding the carrots so they blend perfectly with the other ingredients. Finely dice the red onion to ensure it distributes evenly and doesn’t overpower any bites. Toss these fresh, colorful ingredients into a large mixing bowl.
Step 2: Combine the Dried Fruits and Seeds
Add the raisins or dried cranberries along with your choice of sunflower seeds or chopped almonds to the bowl. These components introduce bursts of sweetness and a satisfying crunch that complement the raw veggies beautifully.
Step 3: Whisk the Cashew Dressing
In a smaller bowl, whisk together apple cider vinegar, maple syrup, cashew cream or vegan mayonnaise, lemon juice, salt, and black pepper. This dressing should be smooth, creamy, and delicately tangy with just the right touch of sweetness to tie everything together.
Step 4: Toss and Let the Flavors Meld
Pour the delicious cashew dressing over the veggie mixture in your big bowl. Toss everything well so every piece gets coated in that luscious dressing. Let the salad rest for 15 to 30 minutes to allow the flavors to fully marry, bringing out the best taste and texture in each bite.
How to Serve Raw Vegan Broccoli Salad with Carrots, Cranberries, and Cashew Dressing Recipe
Garnishes
For a pretty and tasty finishing touch, sprinkle extra nuts or seeds on top just before serving to add a fresh crunch. Fresh herbs like parsley or chives can bring a bright, herbal note that complements the creaminess and sweetness wonderfully.
Side Dishes
This salad is a perfect partner to grilled tofu, tempeh, or a simple quinoa dish for a complete vegan meal. It also pairs beautifully with crusty artisan bread or whole grain crackers, adding variety in texture and making your meal even more satisfying.
Creative Ways to Present
Shake up presentation by serving this salad in mini mason jars for a charming individual portion at parties, or pile it generously atop a bed of mixed greens for a hearty main course salad. You can even stuff it into avocado halves or bell pepper cups for a fun, colorful appetizer.
Make Ahead and Storage
Storing Leftovers
You can keep your Raw Vegan Broccoli Salad with Carrots, Cranberries, and Cashew Dressing Recipe fresh for up to three days when stored in an airtight container in the fridge. The flavors typically deepen overnight, making leftovers sometimes even more delicious.
Freezing
This salad is best enjoyed fresh or refrigerated as freezing tends to alter the texture of the raw veggies and cashew dressing, making them watery or mushy once thawed. So, plan your portions accordingly to avoid waste.
Reheating
Since this recipe is a raw vegan dish, it’s meant to be served cold or at room temperature. There is no need to reheat; simply take it out of the fridge and enjoy as is for the best taste and crunch.
FAQs
Can I substitute the cashew cream with something else?
Absolutely! You can swap the cashew cream for vegan mayonnaise or even a blended silken tofu for a different twist, though cashew cream offers the creamiest, most naturally nutty flavor.
Is this salad gluten-free?
Yes, all the ingredients in this Raw Vegan Broccoli Salad with Carrots, Cranberries, and Cashew Dressing Recipe are naturally gluten-free, making it a safe and tasty option for those with gluten sensitivities.
Can I add other vegetables to this salad?
Definitely! Feel free to toss in diced apples, grapes, or celery for extra crunch and sweetness—these additions add wonderful layers of texture and flavor.
How long does it take to prepare this salad?
It’s a quick 15-minute prep with no cooking involved, perfect for busy days when you want something fresh but fuss-free.
Is this salad suitable for kids?
Yes! The natural sweetness from carrots and cranberries, along with the creamy dressing, usually makes this a hit with children. Just make sure the onions are diced finely for a gentle flavor.
Final Thoughts
This Raw Vegan Broccoli Salad with Carrots, Cranberries, and Cashew Dressing Recipe is one of those dishes that feels like a little celebration in every bite. It’s fresh, nutritious, and incredibly easy to pull together, making it a perfect go-to for nourishing your body and delighting your taste buds. I encourage you to give it a try—you might just find your new favorite salad!
Print
Raw Vegan Broccoli Salad with Carrots, Cranberries, and Cashew Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegan, Gluten Free, Dairy-Free
Description
A fresh and flavorful raw vegan broccoli salad packed with crunchy vegetables, sweet dried fruit, and a creamy tangy dressing. This easy no-cook recipe combines finely chopped broccoli, shredded carrots, red onion, raisins or dried cranberries, and sunflower seeds or almonds, all tossed in a luscious apple cider vinegar and cashew cream dressing. Perfect as a healthy side dish, this salad is vibrant, nutrient-dense, and loved by everyone.
Ingredients
Salad Ingredients
- 4 cups fresh broccoli florets, finely chopped
- 1/2 cup shredded carrots
- 1/3 cup red onion, finely diced
- 1/2 cup raisins or dried cranberries
- 1/3 cup raw sunflower seeds or chopped almonds
Dressing Ingredients
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1/3 cup raw cashew cream or vegan mayonnaise
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Prepare the Salad Base: In a large mixing bowl, combine the finely chopped broccoli florets, shredded carrots, diced red onion, raisins or dried cranberries, and raw sunflower seeds or chopped almonds. Mix gently to distribute all the ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the apple cider vinegar, maple syrup, raw cashew cream or vegan mayonnaise, lemon juice, salt, and black pepper. Whisk until the dressing is smooth, creamy, and well combined.
- Toss the Salad: Pour the prepared dressing over the salad base. Toss well until every piece of broccoli and other ingredients are thoroughly coated with the creamy dressing.
- Let Flavors Meld: Allow the salad to sit for 15 to 30 minutes at room temperature or chilled. This resting time helps the flavors to meld beautifully, enhancing the overall taste.
- Serve: Serve the salad chilled or at room temperature as a refreshing side dish or light meal.
Notes
- For added texture and sweetness, toss in diced apples or grapes.
- Cashew cream can be made by soaking cashews in water, then blending them with a little water and a touch of lemon juice until smooth.
- This salad keeps well in the refrigerator for up to 3 days, making it great for meal prep or make-ahead options.
