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This isn’t your old Aunt Sally’s broccoli salad recipe! Crisp steamed broccoli gets tossed in a creamy, savory tahini dressing with cucumber, fresh herbs, and crunchy toasted almonds. It’s plant-based, endlessly craveable, and perfect for summer cookouts, picnics, or meal prep.
Try more simple and fresh vegan salad recipes: Mango Avocado Salad, Avocado and Cucumber Salad, Amazing Edamame Salad, and Baby Kale Salad.
Quick Look: Easy Broccoli Salad
- 🔪 Prep Time: 15 minutes
- 🔥 Cook Time: 10 minutes
- 🍽 Total Time: 25 minutes
- 👨👩👧👧 Servings: 4
- 🌱 Calories: 144
- 🫘 Protein: 7g
- 🍠 Dietary breakdown: Vegan, vegetarian, and dairy-free.
- 😋 Flavor Profile: Crunchy, fresh, savory, nutty, and zesty — like an old-school broccoli salad stepped into this century!
- ✅ Difficulty: Approachable — chop the veggies, steam the broccoli, and toss in an easy homemade dressing
Summarize & Save This Post With
Table of Contents
- Quick Look: Easy Broccoli Salad
- Why You’ll Love This Easy Broccoli Salad
- Steaming the Broccoli
- Key Ingredients
- Recipe Variations
- How to Make Easy Broccoli Salad
- Jenné’s Recipe Tips
- Serving Suggestions
- Make Ahead & Storage Directions
- Easy Broccoli Salad FAQs
- More Easy Vegan Salad Recipes
- Easy Broccoli Salad Recipe
Why You’ll Love This Easy Broccoli Salad
- Simple and Quick — Ready in less than 30 minutes and made with common tools and techniques. We’ll steam the broccoli, but I’ll lead you through every step with photos, making it easy-breezy.
- Crunchy, Fresh, and Delicious — Crisp-green broccoli, a smooth and creamy tahini dressing, crunchy almonds, and hydrating cucumbers. An all-star combo for texture and flavor!
- Perfectly Plant-Based — Without a drop of mayo or crumble of bacon in sight. 😍
- Great for Meal Prep — Make it on Sunday and enjoy it throughout the week for an easy, portable lunch. It stores like a dream!
- Summer Cookout Star — It will be the talk of any cookout, picnic, or pool party. It’s great for pairing with vegan and traditional mains.
For almost 15 years, I’ve been making this broccoli salad. Every year it comes out for summer gatherings: pool parties, picnics, and BBQs. And still, it stands out as a favorite among the rest. Friends request it, Baby J loves it, and—quite simply—it never gets old!
Once you try it, I think you’ll understand why. It hits every note: crunchy, tangy, creamy, and zesty, all in one bowl. The creamy tahini dressing complements the crisp-tender broccoli instead of weighing it down, and toasted nuts and a sprinkle of cayenne add a light kick (if you please).
Looking for more easy plant-based side dishes? You’ll love my Marinated White Bean Salad, Air Fryer Broccolini, and Roasted Cauliflower Rice.
Steaming the Broccoli
This step sets this salad apart from the rest, making the most perfect broccoli salad. Steaming softens the broccoli slightly, keeping it crisp-tender and removing the raw flavor, while the ice bath halts the cooking process and prevents it from turning mushy.
If you’re intimidated by steaming, don’t worry—it’s a lot easier than it sounds. Just prep the broccoli, place it in a steamer basket over simmering water, cook for 5 minutes, then transfer to an ice bath!
Key Ingredients
Broccoli: You will need one head. Wash it well and cut it into bite-sized pieces, leaving about 1/2 inch for the stems. Freeze the stems to make vegetable stock, or peel and dip them in sweet potato hummus for a crunchy-sweet snack.
Persian Cucumbers: These smaller cucumbers are sweeter, with fewer seeds and less water, giving the salad great texture and a light crunch. If you can’t find them, use 1 cup of chopped English cucumber or a standard cucumber will work––just peel and seed it first.
Toasted Almonds: The toasting brings out the nuts’ nutty-sweet flavor. Use pre-toasted almonds or toast your own. Don’t prefer almonds or need a nut-free option? Try sunflower seeds or pumpkin seeds. Chopped pecans also make a delicious alternative.
Tahini: The base of the savory, creamy dressing. Use a high-quality brand (I like all of the store brands like Whole Foods or Sprouts) for the best results, and give it a good stir before measuring.
Fresh Herbs: Herbs are optional, but they add a nice brightness and fresh flavor to the salad. Fresh dill and parsley are delicious in here.
Lemon and Orange Juice: Add a light, bright sweetness to the dressing. Use fresh juice whenever possible, though bottled can be substituted in a pinch.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
The spins on this salad are nearly endless. A few I’ve tried and loved:
- Miso Swap: Don’t have miso? No problem. Just use 1 tablespoon of nutritional yeast instead for savoriness.
- Plant-Based Protein Power: Bulk it up by adding 2 cups of white beans or chickpeas (home-cooked beans or canned), or top individual servings with Air Fryer Tofu.
- Vary the Vegetables: For a milder, sweeter salad, use cauliflower instead of broccoli. Chopped bell peppers can be substituted for the cucumber for a refreshing crunch.
- Switch Up the Garnishes: Garnish the salad with sunflower seeds, pumpkin seeds, or chopped pecans instead of almonds.
- Make It Spicy: Add extra cayenne, a pinch of red pepper flakes, or a drizzle of chili crisp for some heat.
- Add Dried Fruit: A handful of dried cranberries, raisins (red or golden), or dates add a sweet-tart bite that nods to classic broccoli salad.
How to Make Easy Broccoli Salad
- Prepare steamer. Fill a pot with about 1 inch of water and set a steamer basket inside, making sure the water sits just below the basket. Bring the water to a boil over medium-high heat.
- Steam broccoli. Add the broccoli to the steamer basket and steam for 5 minutes, until bright green. Take care not to overcook.
- Shock the broccoli. Meanwhile, make an ice bath: add 4 cups ice to a large mixing bowl and cover with water. Using a slotted spoon, transfer the steamed broccoli to the ice bath and let sit for 5 minutes to stop the cooking.
- Make the tahini dressing. In a mixing bowl, whisk together the tahini, miso paste, orange and lemon juices, water, smoked paprika, and ground cumin.
- Drain broccoli. Place it in a colander and shake off the excess water. Empty the mixing bowl and return the broccoli to it.
- Combine salad. Add the cucumber and red onion. Pour the tahini sauce over the vegetables and stir well to coat. Season to taste with sea salt, black pepper, and cayenne.
- Garnish and enjoy. Sprinkle the salad with toasted almonds and lemon and/or orange zest. Enjoy!
Jenné’s Recipe Tips
- Prep the ice bath while the broccoli steams. For crisp-tender broccoli, transfer it from the steamer to the ice bath immediately to stop the cooking. Any longer, and it risks turning mushy.
- Dry the broccoli well. Using a slotted spoon, transfer it from the ice bath to the colander. Shake it thoroughly in the colander until no more water releases. Extra moisture thins out the dressing, diluting its flavor.
- Zest before juicing. If you intend on using citrus zest for the garnish, zest the fruit before juicing. It’s very difficult to zest fruit that has already been juiced.
- Stir your tahini before measuring. Tahini separates in the jar, with the oil rising to the top. Give it a good stir until it is smooth and evenly blended. Otherwise, your dressing can turn out dry, bitter, or too thick
- Taste and adjust the dressing. Tahini brands vary in thickness and bitterness, so taste before tossing. If it’s too thick, thin it with a splash of water; if it’s flat, add more lemon, salt, or a touch of sweetener.
Serving Suggestions
Whether enjoyed as a light summer lunch, over a grain or protein bowl, or as a side dish, this easy broccoli salad always earns its place at the table. Here are a few of my favorite plant-based mains to pair with it:
Check out all my favorite salad recipes in one place: 31 Easy Vegan Salad Recipes!
Make Ahead & Storage Directions
Meal Prepping: Unlike mayo-dressed salads, this tahini-based dressing for broccoli salad only gets better with time. As the salad sits, the broccoli soaks up the dressing, and the flavors meld together. Make it up to a day ahead of serving to save time and enjoy an even tastier salad.
Refrigerating: Leftovers keep covered in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing, as the texture of the broccoli and the dressing break down upon thawing.
Easy Broccoli Salad FAQs
The most common culprit is excess water on the broccoli. After the ice bath, drain it well in a colander and shake off all the moisture (pat it dry if needed) before adding the dressing—wet broccoli dilutes the dressing and waters down the salad.
Tahini is the base of the creamy dressing, but if you’re out or have an allergy, a sunflower seed butter makes a good swap with a similar consistency. The flavor will shift slightly, so taste and adjust the lemon and salt as needed.
Yes, this recipe is naturally gluten-free as written. If you try the miso variation, note that some miso is made with barley and isn’t gluten-free—look for a variety labeled gluten-free, or stick with the nutritional yeast option.
You can use raw broccoli if you prefer a firmer, crunchier salad, but steaming it briefly and shocking it in ice water takes off the raw edge while keeping it crisp-tender and bright green. It’s a quick step that makes a big difference in flavor and texture.
Yes—it’s actually better made ahead! Prepare it up a day in advance and store it in an airtight container in the fridge. As it sits, the broccoli soaks up the tahini dressing and the flavors meld. For the best texture, add the toasted almonds just before serving so they stay crunchy.
More Easy Vegan Salad Recipes
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Easy Broccoli Salad
Equipment
Ingredients
Broccoli Salad
- 1 head broccoli, about 4 cups of broccoli or 1 lb, florets and stem cut into bite-size pieces (about ½” inch for the stems)
- 3 Persian cucumbers, about 1 ½ cup, or ½ lb, chopped into ½” pieces
- 1/4 cup red onion, about ¼ of an onion, diced
- ½ tsp sea salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ¼ tsp cayenne pepper, plus more to taste
- 1/4 cup toasted almonds, chopped or slivered , for garnish
- fresh orange and/or lemon zest, for garnish
Creamy Tahini Dressing
- 2 tbsp tahini, stirred well
- 1 tbsp white/mellow miso
- 2 tbsp orange juice, freshly squeezed
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp water
- 1 tsp smoked paprika
- 1 tsp ground cumin
Instructions
- Fill a pot with about 1 inch of water and set a steamer basket inside, making sure the water sits just below the basket. Cover and bring the water to a boil over medium-high heat.
- Add the broccoli to the steamer basket and steam for 5 minutes, until bright green. Take care not to overcook.
- Meanwhile, make an ice bath: add 4 cups ice to a large mixing bowl and cover with water. Using a slotted spoon, transfer the steamed broccoli to the ice bath and let sit for 5 minutes to stop the cooking.
- Make the tahini dressing: in a bowl, whisk together all the dressing ingredients (tahini through cumin) until well blended.
- Drain the broccoli in a colander, shaking off the excess water. Empty the mixing bowl and return the broccoli to it.
- Add the cucumber and red onion. Pour the tahini sauce over the vegetables and stir well to coat. Season to taste with sea salt, black pepper, and cayenne.
- Garnish with toasted almonds and orange and/or lemon zest, then serve.
Notes
- Prep the ice bath while the broccoli steams. For crisp-tender broccoli, transfer it from the steamer to the ice bath immediately to stop the cooking. Any longer, and it risks turning mushy.
- Dry the broccoli well. Using a slotted spoon, transfer it from the ice bath to the colander. Shake it thoroughly in the colander until no more water releases. Extra moisture thins out the dressing, diluting its flavor.
- Zest before juicing. If you intend on using citrus zest for the garnish, zest the fruit before juicing. It’s very difficult to zest fruit that has already been juiced.
- Stir your tahini before measuring. Tahini separates in the jar, with the oil rising to the top. Give it a good stir until it is smooth and evenly blended. Otherwise, your dressing can turn out dry, bitter, or too thick
- Taste and adjust the dressing. Tahini brands vary in thickness and bitterness, so taste before tossing. If it’s too thick, thin it with a splash of water; if it’s flat, add more lemon, salt, or a touch of sweetener.
