Hi friends!
If you’re looking for a super easy, super tasty, and super healthy meal this Raw Broccoli Salad is a winner. It’s packed with fiber, fun textures, and gut-friendly ingredients. The best part? You don’t even have to turn on the stove! This recipe is full of flavor, creamy dressing, and a mix of crunchy, sweet, and savory bites. It’s the kind of salad that keeps you coming back for more.
Let’s dive in!
👩🍳 Method
Make the Creamy Sauce
Start by preparing the dressing so it’s ready to pour once your veggies are chopped. In a small bowl, combine about 130 grams of light cream cheese with 1 tablespoon of tahini, 1 teaspoon of garlic powder, and a pinch of salt. Use a spoon or whisk to mix everything together. If the sauce feels too thick, add water slowly just a tablespoon at a time until you get a smooth and creamy consistency. You want the sauce to be pourable but still thick enough to cling to the veggies. Set the sauce aside while you prep the rest of the salad.
Wash and Chop the Broccoli
Next, focus on the broccoli. It’s super important to wash it well since it’s being eaten raw. I like to soak the head of broccoli in a bowl filled with water and a splash of vinegar for a few minutes to help loosen any dirt or bugs. Then give it a good rinse under running water. Once clean, dry it off and place it on a cutting board. Using a sharp knife, chop the broccoli into very small pieces. The smaller the pieces, the better the texture and flavor mix in the salad. Be sure to include the tender stems too just peel off any tough outer layer first.
Shred the Carrots
After the broccoli is ready, grab your carrots. Peel them first if you’d like, then use a julienne peeler to create long, thin strips. These strips give a great crunchy feel! Once you’ve made the ribbons, cut them into shorter bite-sized pieces so they mix easily into the salad. If you don’t have a julienne peeler, you can use a regular peeler to make wide strips or just grate the carrots whatever works best for you.
Mix the Salad Base
Now that the chopping is done, it’s time to bring everything together. In a large mixing bowl, add the finely chopped broccoli and shredded carrots. Then toss in the cranberries and mixed seeds (pumpkin and sunflower seeds work great). Add 2 tablespoons of pickled onions and a small splash of the pickling juice for an extra zingy flavor. These ingredients are what give the salad so much texture crunchy, chewy, sweet, and savory all at once.
Add the Creamy Sauce
Take the creamy dressing you made earlier and pour it over the salad. Use a large spoon or spatula to gently mix everything together. Make sure the dressing coats all the veggies and extras evenly it helps bring all the flavors together in every bite. Don’t rush this step! A well-mixed salad is the key to making sure every forkful is as tasty as the last.
Let It Chill (Optional but Worth It!)
While you can totally enjoy the salad right away, I highly recommend letting it chill in the fridge for about an hour if you have time. This resting time helps the flavors soak in and gives the salad a refreshing coolness. It also softens the broccoli just slightly while keeping its crunch. Trust me, the flavor boost is totally worth the wait!
🛠 Necessary Tools
- Sharp knife
- Cutting board
- Julienne peeler (or regular peeler if that’s what you have!)
- Large mixing bowl
- Small bowl for the dressing
- Spoon or whisk to mix the sauce
🥦 Raw Broccoli Salad; Fresh, Crunchy, and No Cooking Needed!
Cuisine: AmericanDifficulty: Easy2
servings10
minutes00
minutes10
minutesIngredients
1 small head of broccoli (washed well)
3 small carrots
50g dried cranberries
50g mixed seeds (like pumpkin, sunflower, etc.)
2 tbsp pickled onions (see note below)
A splash of pickled onion juice
For the creamy sauce:
~130g light cream cheese
1 tbsp tahini
1 tsp garlic powder
Salt to taste
A few tablespoons of water (to thin the sauce)
Pickled onions note: I don’t love raw onions, so I slice a small red onion and soak it in a bowl of water, vinegar, salt, and sugar overnight. Super easy and tasty!
Directions
- Make the sauce first – In a small bowl, mix the cream cheese, tahini, garlic powder, salt, and a little water until smooth and creamy. Adjust water to get the texture you like.
- Wash and chop the broccoli – I soak mine in a mix of water and vinegar to clean it, then rinse. Chop the broccoli into tiny bits using a sharp knife.
- Shred the carrots – Use a julienne peeler to make long strips of carrot, then chop those strips into smaller pieces.
- Mix it up – In a big bowl, add the broccoli, carrots, cranberries, seeds, pickled onions, and a bit of that tasty pickled onion juice.
- Add the creamy sauce – Pour the sauce over everything and mix it really well.
- Chill (optional but awesome) – If you have time, pop it in the fridge for about an hour. It helps the flavors come together and makes the salad cool and refreshing.
Notes
- Chop broccoli small – Big pieces can be hard to chew and don’t mix well with the sauce.
- Thin the dressing slowly – Add water one spoon at a time so it doesn’t get too runny.
- Soak the onion – If you don’t like raw onion sharpness, pickled onions are a gentle, yummy swap!
- Mix well – Don’t skip this! Mixing helps get sauce on every single bite.
🍽 Serving Suggestions
- Enjoy this salad as a full lunch or light dinner.
- Pair it with some grilled chicken or tofu for extra protein.
- Serve it with pita bread or crackers on the side for a crunchy combo.
- It also works great as a colorful side dish for picnics or potlucks!
🤩 Fun Fact
Did you know raw broccoli is actually higher in some nutrients than cooked broccoli? Vitamin C, for example, stays stronger when broccoli isn’t heated. Plus, all that crunch is so satisfying!
🎉 Conclusion
This Raw Broccoli Salad is one of those magical recipes that’s healthy, colorful, and totally satisfying. It’s fresh, crunchy, creamy, and full of fun textures and flavors. Whether you’re making lunch for yourself or serving it to your family, this dish is a simple way to enjoy more veggies and love them!
Let me know if you try it. I’d love to hear what you think!
