Creamy Vegan Broccoli Salad

We’re not saying this delicious dish will make you go vegan, but it might change your standards for how good vegetables should taste! Serve it alongside other plant-based entrees or enjoy it by itself as a snack - and make sure to use O’dang Foods brand egg-free, dairy-free, vegan mayo to get the best creamy texture.



  • 3 tbsp granulated sugar
  • 2 tbsp apple cider vinegar
  • 1 cup O'dang Vegan Mayo - Original
  • 1/4 tsp salt (to taste)
  • 1/4 tsp black pepper (to taste)


  • 6 cups chopped fresh broccoli
  • 3/4 cup dried cranberries
  • 3/4 cup pecans (chopped)
  • 3/4 cup red onion (diced)


  • Add the sugar, vinegar, O’dang Vegan Mayo, salt, and pepper to a small bowl. Whisk them together till the mixture is nice and smooth, then set aside.
  • Add the broccoli, cranberries, sunflower seeds, red onion, and bacon to a large bowl. Stir them together.
  • Pour the dressing over the salad, and mix it all together till fully combined, and everything is coated evenly in the dressing.
  • Cover the bowl with plastic wrap, or a lid, and place it in the fridge for an hour or two before serving and enjoy!