Broccoli Kale Crunch Salad
This Broccoli Kale Crunch Salad is packed with fresh broccoli florets, finely chopped kale, crisp apple, dried cranberries, red cabbage, walnuts and almonds. Every bite has a great mix of crunchy, sweet and tangy flavours, while the golden vegan coleslaw dressing coats everything without making the salad heavy.
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It is the kind of colourful make-ahead salad that works just as well for a family dinner as it does for a summer barbecue, holiday table or potluck. The broccoli stays crisp, the apple adds freshness and the cranberries bring just enough sweetness. Simple ingredients, plenty of texture and a salad people will actually look forward to eating.
Short Description
This Broccoli Kale Crunch Salad with Vegan Coleslaw Dressing is fresh, colourful and loaded with texture. Crisp broccoli florets, chopped kale, shredded broccoli stems, red cabbage and thin apple slices are tossed with dried cranberries, walnuts, almonds and chia seeds. The sweet and tangy homemade vegan dressing brings everything together without mayonnaise or dairy.
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Why It’s Good
This easy broccoli kale salad has a really satisfying balance of flavours and textures. The broccoli and nuts give it plenty of crunch, while the apple and dried cranberries add a little natural sweetness. Red onion and cider vinegar keep it bright and tangy.
It also makes good use of the broccoli stems instead of throwing them away. Once peeled and cut into thin matchsticks, they are crisp, mild and perfect in a crunchy salad. The dressing lightly coats the vegetables, but it does not feel too heavy.
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When to Serve It
Serve this vegan broccoli crunch salad at summer barbecues, family dinners, potlucks or holiday gatherings. It is a colourful side dish for grilled chicken, burgers, sandwiches or a simple soup-and-salad meal.
It is also a handy make-ahead salad for busy days. Prepare it a few hours before serving and keep it chilled so the flavours have time to blend while the broccoli and cabbage stay crisp.
This broccoli kale crunch salad ingredient guide shows the fresh, colourful ingredients that give the salad its satisfying texture and flavour. Crisp broccoli florets, chopped kale, broccoli stem matchsticks, red cabbage, red apple and red onion are combined with sweet dried cranberries, crunchy walnuts, sliced almonds and chia seeds. It is a simple mix of wholesome ingredients that creates a fresh, crunchy salad for potlucks, barbecues and family dinners.
Tips and Tricks
- Cut the broccoli into small bite-sized florets. Smaller pieces are easier to eat and hold the vegan coleslaw dressing better. Keep a few slightly larger florets for that hearty broccoli crunch salad look.
- Do not throw away the broccoli stems. Peel the tough outer layer, then slice the tender centres into thin matchsticks. They add a fresh, crisp texture and help make the most of the whole broccoli.
- Massage the kale briefly. Rub the chopped kale between clean hands for about one minute. This softens the leaves without making them limp and helps the dressing coat them more evenly.
- Use a crisp red apple. Honeycrisp, Pink Lady or Ambrosia apples work especially well. Slice the apple fairly thin and leave the peel on for extra colour and crunch.
- Add the xanthan gum slowly. Sprinkle it into the dressing while the blender is running. A very small amount is enough. Adding too much can make the vegan coleslaw dressing thick or slightly gummy.
- Start with less dressing. Pour about three-quarters of the dressing over the salad, toss well and then decide whether it needs more. The broccoli kale salad should be coated, not swimming in dressing.
- Let the salad rest before serving. Chilling it for 20 to 30 minutes gives the flavours time to blend. The broccoli and cabbage soften just a little but still keep their crunch.
- Keep some nuts in larger pieces. Roughly chopped walnuts and almonds provide more texture than finely crushed nuts. They also show up nicely throughout the finished salad.
- Add the apple close to serving time. This helps keep the slices fresh and prevents too much browning. A light coating of dressing will also help protect the apple.
- Taste before adding extra salt or sugar. Dried cranberries and apples add sweetness, while both vinegars bring plenty of tang. A quick taste at the end makes it easier to adjust the dressing without overdoing it.
Variations
- Make it nut-free: Leave out the walnuts and almonds, then add roasted sunflower seeds or pumpkin seeds for extra crunch. This keeps the broccoli kale crunch salad colourful and satisfying without using tree nuts.
- Use a different apple: Honeycrisp, Pink Lady, Ambrosia or Gala apples all work well. For a sharper flavour, try Granny Smith. The tart apple is especially good with the sweet dried cranberries and tangy vegan coleslaw dressing.
- Swap the dried fruit: Replace the dried cranberries with raisins, chopped dried cherries or diced dried apricots. Each one changes the flavour slightly, but they all add a nice chewy contrast to the crisp broccoli and cabbage.
- Add more vegetables: Shredded carrots, sliced radishes or chopped bell peppers can be added for extra colour and crunch. Keep the pieces fairly small so the salad is easy to toss and eat.
- Try different greens: Replace part of the kale with finely shredded Brussels sprouts or green cabbage. The salad will still hold up well after dressing and makes a practical make-ahead side dish.
- Add plant-based protein: Stir in chickpeas, cooked lentils or shelled edamame to turn this vegan broccoli kale salad into a more filling lunch. Chickpeas are mild and do not overpower the sweet and tangy dressing.
- Make it a little sweeter: Add an extra tablespoon of dried cranberries or a small drizzle of maple syrup to the dressing. Taste first. The apple and cranberries already bring quite a bit of natural sweetness.
- Add a savoury flavour: Mix in a few spoonfuls of nutritional yeast for a mild cheesy taste while keeping the salad vegan. It works surprisingly well with broccoli, kale and almonds.
- Toast the nuts: Lightly toast the walnuts and almonds before adding them. This brings out their flavour and makes the finished broccoli crunch salad taste a little richer. Let them cool completely first.
- Make it more colourful: Use a mixture of red and green apple slices, or add a handful of shredded carrot. Small changes like this make the salad look especially inviting on a potluck or holiday table.
Storage
- Store the broccoli kale crunch salad in an airtight container in the refrigerator for up to 3 days. The broccoli, kale and red cabbage hold their texture quite well, even after the salad has been dressed.
- Keep the dressing separate for the best crunch. Store the vegan coleslaw dressing in a sealed jar and toss it with the salad shortly before serving. This is especially helpful when preparing the salad a day ahead.
- Add the apple closer to serving time. Thin apple slices can soften and turn slightly brown during storage. A little dressing helps slow the browning, but freshly sliced apple gives the salad the best colour and crisp texture.
- Store the walnuts and almonds separately when making the salad ahead. Nuts gradually soften once mixed with the dressing, so adding them just before serving keeps the broccoli kale salad extra crunchy.
- Stir the dressing before using it. The homemade vegan coleslaw dressing may thicken or separate slightly in the refrigerator. Give the jar a good shake or whisk the dressing until smooth again.
- Do not freeze this salad. Fresh broccoli, kale, cabbage and apples lose their crisp texture after freezing and thawing. This easy vegan broccoli salad is best enjoyed fresh from the refrigerator.
- Refresh leftovers before serving. Toss the salad well and add a few fresh apple slices, dried cranberries or chopped nuts. It takes only a minute and makes the leftover salad taste fresh again.
Broccoli Kale Crunch Salad with Vegan Coleslaw Dressing
This Broccoli Kale Crunch Salad with Vegan Coleslaw Dressing is colourful, crisp and full of texture. Fresh broccoli and kale are tossed with crunchy broccoli stems, red cabbage, sweet dried cranberries, thin apple slices, walnuts, almonds and chia seeds. Every bite has something different in it.The homemade vegan coleslaw dressing is sweet, tangy and lightly golden from turmeric. It is made without mayonnaise or dairy, yet a small amount of xanthan gum gives it a smooth, creamy consistency. This easy broccoli salad is a great make-ahead side dish for barbecues, potlucks, holiday dinners or simple family meals.
Equipment
- Large mixing bowl
- Small blender or immersion blender
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Vegetable peeler
- Box grater or mandoline for the broccoli stems and red cabbage
- Salad tongs or large spoon
- Airtight container or glass jar for the vegan coleslaw dressing
Ingredients
Salad Ingredients
- 5 cups broccoli florets small and fresh
- 2 cups kale tough stems removed and leaves finely chopped
- 1 cup broccoli stems peeled and cut into thin matchsticks
- 1 cup red cabbage finely shredded
- â…“ cup red onion finely chopped
- 1 red apple large, crisp, cored, and thinly sliced
- ½ cup dried cranberries
- ½ cup walnuts roughly chopped
- â…“ cup almonds roughly chopped or sliced
- 1 tablespoon chia seeds
Vegan Coleslaw Dressing
- ½ cup canola oil
- ¼ cup granulated sugar
- ¼ cup water
- 3 tablespoons apple cider vinegar
- 2 tablespoons white vinegar
- ¾ teaspoon salt
- ½ teaspoon dry mustard powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- â…› teaspoon celery seed
- Scant â…› teaspoon xanthan gum
Instructions
- Prepare the broccoli: Cut the broccoli into small bite-sized florets. Peel the broccoli stems and slice them into thin matchsticks. The stems add a really nice crunch, so they are worth keeping.
- Soften the kale: Place the finely chopped kale in a large salad bowl. Massage it gently with clean hands for about one minute, just until it becomes slightly softer and darker green.
- Make the vegan coleslaw dressing: Add the canola oil, sugar, water, apple cider vinegar, white vinegar, salt, dry mustard, turmeric, onion powder, black pepper and celery seed to a blender. Blend until the sugar is mostly dissolved.
- Thicken the dressing: With the blender running on low speed, slowly sprinkle in the xanthan gum. Blend for another 20 to 30 seconds, until the dressing is smooth, lightly creamy and golden. Do not add extra xanthan gum, as it thickens quickly.
- Assemble the salad: Add the broccoli florets, broccoli stems, red cabbage, red onion, sliced apple, dried cranberries, walnuts, almonds and chia seeds to the bowl with the kale.
- Dress the salad: Pour about three-quarters of the vegan coleslaw dressing over the salad and toss well. Add more dressing as needed until the ingredients are evenly coated but not soggy.
- Chill before serving: Refrigerate the broccoli kale crunch salad for about 20 minutes before serving. This gives the flavours time to blend while the vegetables remain crisp.
Cut the broccoli into small, bite-sized florets and let the finished broccoli kale crunch salad chill for 20 minutes before serving. This gives the sweet and tangy vegan coleslaw dressing time to coat the vegetables while the broccoli, apple and nuts stay crisp.
Notes
- Cut the broccoli into small, bite-sized florets so the broccoli kale crunch salad is easy to serve and every piece gets coated with the vegan coleslaw dressing.
- Peel the tough outer layer from the broccoli stems before cutting them into thin matchsticks. The centres are mild, crisp and too good to waste.
- Massage the chopped kale for about one minute before assembling the salad. This softens the leaves slightly while keeping the salad fresh and crunchy.
- Use a firm red apple such as Honeycrisp, Pink Lady or Ambrosia. Leave the peel on for extra colour, then slice it thinly so it blends well with the broccoli and cabbage.
- Add the xanthan gum to the dressing very slowly while blending. A scant â…› teaspoon is enough to create a lightly creamy vegan coleslaw dressing without making it gummy.
- Start with about three-quarters of the dressing and add more only if needed. The vegetables should be lightly coated, not weighed down.
- Toast the walnuts and almonds for a few minutes if you have time. It brings out their flavour and adds even more crunch to this broccoli salad with apples and cranberries.
- Let the finished salad chill for 20 to 30 minutes before serving. The flavours settle in nicely, but the broccoli, apple and red cabbage still stay crisp.
- For the best texture, add the nuts and apple shortly before serving when preparing the salad ahead.
- Check the labels on the sugar and dried cranberries when making a strictly vegan broccoli salad, since ingredients and processing methods can vary by brand.
Nutrition
Serving: 1servingCalories: 303kcalCarbohydrates: 24gProtein: 5gFat: 23gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 245mgPotassium: 353mgFiber: 5gSugar: 16gVitamin A: 1018IUVitamin C: 64mgCalcium: 84mgIron: 1mg
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Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
Serve It with Creamy Garlic Pork Chops
Pair this Broccoli Kale Crunch Salad with Ellen Cooks’ Creamy Garlic Pork Chops with White Wine, Dijon and Lemon. The tender pork chops and creamy Dijon sauce are balanced nicely by the crisp broccoli, tart apple, dried cranberries and tangy vegan coleslaw dressing. It makes a colourful dinner that feels special enough for guests but is still practical for a family meal.
