Food Faith Fitness · by Christie Matherne★ 4.6 (5)
Vegan Broccoli Salad
NUTRITION · PER SERVING75M COOK
CAL 14%·PRO 7%
CARBS 19G27% OF CAL
3G FIBER3G OTHER12G TOTAL SUGAR
FAT 23G72% OF CAL
2G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy broccoli salad with sweet dried cranberries, sunflower seeds, and a tangy dressing. Crunchy and satisfying as a side dish. Vegan-friendly with a deli-style appeal.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 1 cup vegan mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups broccoli florets (cut into bite-sized pieces)
- 1/3 cup red onion (diced)
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/2 cup sun-dried tomatoes (chopped)
At a glance
PER SERVING · TIME 75M
CAL 14%·PRO 7%
CARBS 19G27% OF CAL
3G FIBER3G OTHER12G TOTAL SUGAR
FAT 23G72% OF CAL
2G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 338mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.