No Mayo Broccoli Salad close up
Recipes,  Side Dishes

No Mayo Broccoli Salad

February 13, 2026 /
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Broccoli salad is one of those dishes that quietly steals the show at potlucks and backyard cookouts. Crisp broccoli, a little sweetness, a little tang, and plenty of crunch! No Mayo Broccoli Salad is simple, familiar, and always welcome on the table. This version keeps everything you love about classic broccoli salad while lightening it up just a bit, without sacrificing flavor.

It’s the kind of recipe that gets better as it sits, making it perfect for meal prep, gatherings, or those “what can I bring?” moments.

Why You’ll Love This Broccoli Salad

  • Crisp, fresh texture that holds up well
  • Sweet and tangy dressing without being heavy
  • Easy to customize with what you have on hand
  • Naturally vegetarian and easy to make vegan
close up of broccoli salad

What is in No Mayo Broccoli Salad?

This No Mayo Broccoli Salad is as nutritious as it is flavorful, featuring nutrient-dense broccoli that serves as an excellent source of vitamins C, K, and A, along with essential minerals like potassium, calcium, and iron. To provide a satisfying crunch the recipe incorporates sunflower seeds and pickled red onions. Dried cranberries add a touch of natural sweetness. The dish is finished with a bright vinaigrette made from maple syrup and apple cider vinegar, offering a refined-sugar-free alternative to heavy mayonnaise dressings of classic broccoli salads.

Ingredients:

  • 4 cups fresh broccoli florets (small bite-sized pieces)
  • 1/4 cup pickled red onion, finely diced
  • 1/4 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 1/2 cup shredded cheddar cheese (optional, omit to make vegan)

For the dressing:

  • 1 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • Salt and black pepper, to taste

Expert Tip: Quick Pickled Red Onions To make your own, thinly slice and dice a red onion then added it to a glass jar or container. On the stove top combine 1/4 cup apple cider vinegar, one cup water, 2 tablespoons sugar, and a pinch of salt. Heat the mixture to dissolve the sugar. Remove it from the heat just before it starts to boil. Pour the hot liquid over the red onions. Let them sit for at least 20 minutes—they’ll turn bright pink and lose their sharp bite!

vegetarian no mayo broccoli salad

How to Make No Mayo Broccoli Salad

  1. Add the broccoli florets, pickled red onion, dried cranberries, sunflower seeds, and cheese (if using) to a large bowl.
  2. In a small bowl, whisk together the dressing ingredients until smooth.
  3. Pour the dressing over the broccoli mixture and toss well to coat.
  4. Cover and refrigerate for at least 30 minutes before serving. This helps the flavors meld and slightly softens the broccoli.

Tips for the Best Broccoli Salad

  • Chop small: Smaller florets make the salad easier to eat and help the dressing coat everything evenly.
  • Pickle your onions: Using pickled red onions instead of raw adds a bright acidity and removes the harsh “onion breath” factor. You can quick-pickle them in 20 minutes with just vinegar, water, salt, and a touch of sweetener.
  • Let it rest: Broccoli salad tastes even better after a little time in the fridge.
  • Balance the sweet: Adjust the maple syrup to taste depending on your personal taste.
close up of vegetarian broccoli salad for summer cookouts and potlucks

Easy Variations

  • Make it vegan: Use dairy-free cheddar shreds or omit the cheese altogether to easily make this recipe vegan.
  • Add extra crunch: Add chopped apples or shredded carrots.
  • Southern style twist: Swap sunflower seeds for chopped pecans and add a pinch of brown sugar to the dressing.
  • For a protein boost: Toss in chickpeas or hemp seeds to make this a heartier side dish.

Serving Ideas

Broccoli salad pairs beautifully with veggie burgers, potato salads, barbecue-style dishes, baked beans, or grilled vegetables. It’s great for potlucks! It’s also great tucked into a lunch container for an easy, satisfying midday meal.

If you’re looking for a dependable side dish that’s fresh, flavorful, and crowd-friendly, this broccoli salad checks all the boxes.

Planning a party? Don’t miss these 15+ Vegetarian Southern Potluck Dishes Everyone Will Love.

More Ideas for Summer Sides

Print

No Mayo Broccoli Salad

Course Side Dish
Cuisine Vegetarian
Keyword Broccoli
Cook Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 4 cups Broccoli cut into small bite-sized pieces
  • 1/4 cup Pickled Red Onion finely diced
  • 1/4 cup Dried Cranberries
  • 1/4 cup Sunflower Seeds
  • 1/2 cup Shredded Cheddar Cheese optional, omit to make vegan

For the dressing:

  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Maple Syrup
  • Salt and Black Pepper to taste

Instructions

  1. Add the chopped broccoli florets, pickled red onion, dried cranberries, sunflower seeds, and shredded cheese (if using) to a large bowl.

  2. In a small bowl, whisk together the dressing ingredients until smooth.

  3. Pour the dressing over the broccoli mixture and toss well to coat.

  4. Cover and refrigerate for at least 30 minutes before serving. This helps the flavors meld and slightly softens the broccoli.