This Raw Broccoli Salad is a recipe I come back to again and again—not only because it’s delicious and packed with crunch, but also because it’s incredibly nourishing and takes just minutes to put together. If you’ve never tried raw broccoli in a salad, this is the recipe that will change your mind. When chopped finely and paired with creamy dressing, sweet cranberries, and crunchy seeds, it transforms into something fresh, vibrant, and unexpectedly addictive.
It’s also a brilliant way to boost your gut health naturally. You’ve probably heard the phrase “eat the rainbow” or “diversity is key” when it comes to healthy eating—and this bowl delivers on both. With broccoli, carrots, pickled onions, seeds, and more, you’re feeding your body a wide variety of plant foods (which your gut microbes love). It’s rich in fibre, plant diversity, healthy fats, and flavour.
And the best part? It’s a no-cook recipe. Just chop, mix, and enjoy. Whether you’re looking for a light but filling lunch, a meal prep salad, or a colourful side to serve with dinner—this one ticks all the boxes.
Raw Broccoli
Raw broccoli might not be the first thing you think of when making a salad—but it’s actually a nutritional powerhouse. When eaten raw, broccoli retains more of its vitamin C, sulforaphane (According to the Harvard T.H. Chan School of Public Health, sulforaphane may help lower the risk of certain cancers and protect cells from DNA damage. The National Cancer Institute also highlights sulforaphane’s potential in cancer prevention), and other antioxidants that can be reduced during cooking. It’s also rich in fibre, which supports digestion and helps you feel fuller for longer. Some people may find raw broccoli slightly harder to digest compared to cooked, especially in large amounts, so start with smaller portions if you’re not used to it. But paired with a creamy dressing like in this recipe, it’s not just good for you—it’s genuinely delicious too.
Diversity For Gut Health
You might have heard the phrase “eat 30 different plants a week”—it’s a simple but powerful tip backed by research from the ZOE nutrition programme. The idea is that a diverse range of plant foods (including vegetables, fruit, nuts, seeds, herbs, and even whole grains) feeds a wider variety of gut microbes, which is linked to better digestion, stronger immunity, and long-term health. This raw broccoli salad is a great way to hit that goal. With broccoli, carrots, cranberries, seeds, pickled onions, tahini, and more—it packs in over 7 plant ingredients in one bowl. Add a few more diverse meals throughout your week and you’ll hit 30 in no time!
Tips
- Chop finely for best texture: Use a sharp knife to chop the broccoli into small, bite-sized pieces. The smaller you go, the better the texture and flavour absorption.
- Let it sit before serving: Let the salad rest in the fridge for 1 hour before eating. This softens the broccoli slightly and gives the dressing time to infuse.
- Make your own pickled onions: I don’t like raw onion in salads—so I make a quick pickle by soaking red onion slices in vinegar, water, salt, and sugar overnight.
- Use julienne strips for carrots: A julienne peeler gives the carrots a great texture. You can also grate them if you prefer.
- Customise with extras: Add feta, chopped herbs, or cooked lentils if you want to bulk it up even more.
Swaps
Cream cheese: You can use Greek yoghurt or cottage cheese instead. The texture will be slightly different, but both offer a protein boost.
Tahini: Peanut butter or almond butter could work for a nutty twist, but they have a stronger flavour.
Cranberries: Swap with chopped dates, raisins or apricots for a natural sweetness.
Seeds: Any mix of pumpkin, sunflower, or flaxseeds works here—use what you have.
Pickled onions: You can use finely chopped spring onions or leave them out if you’re not a fan of onions
Storage
Fridge: Store in an airtight container for up to 3 days. It actually tastes better the next day once the flavours develop.
Freezer: Not suitable for freezing.
More Broccoli Recipes
Raw Broccoli Salad
Ingredients
- 1 small head broccoli
- 3 small carrots
- 50 g cranberries
- 50 g seeds
- 2 tbsp pickled onions *
- pickle onion juice
For the creamy sauce
- ~130 g light cream cheese
- 1 tsp garlic powder
- 1 tbsp tahini
- salt
- a few tbsp of water
Instructions
- Prepare the sauce with the sauce ingredients.
- Chop then broccoli finely with a knife (I wash the broccoli well by submerging it in a bowl of water and vinegar, then rinsed)
- Chop the carrots with a julienne peeler to make long stripes and then cut into smaller pieces.
- To a large serving bowl add the broccoli, carrots and the rest of the ingredients.
- Mix well and enjoy.