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Vegan Asian-style Broccoli Cucumber Salad

Chill Time30 mins
Course: Salad, Side
Cuisine: American, Asian, Chinese
Servings: 4
Calories: 286kcal


For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 2 cloves fresh garlic
  • 2 tablespoons sesame oil
  • 1 1/4 tablespoon soy sauce or Bragg's liquid aminos
  • 1 1/2 teaspoon pure cane sugar or sweetener of your choice
  • 1 teaspoon fresh or ground ginger
  • 1/4 teaspoon xanthan gum (optional)

For the Salad:

  • 5 cups fresh broccoli florets gently packed
  • 2 cups sliced Cucumber
  • 1/4 cup diced green onion
  • 2-3 tablespoons minced red onion
  • 1 1/2 tablespoon roasted sesame seeds
  • 1 1/2 tablespoon sliced almonds


  • Make your dressing first.

For the Dressing:

  • Place all dressing ingredients in a blender and blend on high until smooth.
  • Chill for at least 30 minutes in the refrigerator before serving with your salad.

For the Salad:

  • Rinse broccoli with water and remove any tough stems to form bite-sized broccoli florets. Gently pack these into cup measurements--for 5 cups total. Place broccoli florets in medium mixing bowl. Now add sliced cucumber, green onion, red onion, sesame seeds, and sliced alond to mixing bowl. Toss gently to combine.
  • Now add salad dressing to your broccoli salad--as much or as little as you like. Toss to combine.
  • Sprinkle a few sesame seeds, almonds, and green onions on top for garnish, if desired, and serve chilled.


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Calories: 286kcal | Carbohydrates: 15g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Sodium: 362mg | Potassium: 531mg | Fiber: 5g | Sugar: 5g | Vitamin A: 819IU | Vitamin C: 110mg | Calcium: 109mg | Iron: 2mg