This creamy Tahini Broccoli Salad is a flavorful and easy way to mix up a classic summer recipe! Perfect for BBQs or picnics and ready in just 15 minutes.
As much as I love classic mayo-based picnic salads, sometimes the mood calls for a creative spin on the classics. This tahini broccoli salad uses a combination of mayonnaise and tahini to create a nutty, rich, and flavorful salad.
We use fresh crisp broccoli florets, but par-boiled broccoli also works if you're looking for a more tender broccoli salad. The best part? This recipe is ready iin just 15 minutes and it's vegetarian as-is, but is easy to make vegan by using vegan mayo or 100% tahini.
Jump to:
Ingredients and substitutions
- Tahini: Using tahini in the salad gives it a lot of flavor and depth where 100% mayo-based salads are sometimes lacking. Make sure to stir your tahini well before using it.
- Mayonnaise: To keep the creamy factory we'll be using a mix of tahini and mayo. This salad can easily be made vegan by omitting feta and swapping out regular mayonnaise for vegan mayo.
- Red wine vinegar: Regular or apple cider vinegar can be used in place of red wine vinegar as needed.
- Sunflower seeds: I use roasted salted sunflower seeds. If you don't have sunflower seeds you can use toasted walnuts, almonds or even pecans.
- Raisins: I like to use raisins in this recipe but dried cherries or cranberries also work. You can even use sliced grapes!
Steps to make this salad
Step one. Make the tahini dressing by mixing together the tahini, red wine vinegar, mayonnaise, salt, pepper, and sugar in a small mixing bowl. Add water one tablespoon at a time to thin, as needed. It should be thick but able to be drizzled.
Step two. Pour the tahini sauce into a bowl with broccoli, shredded carrots, raisins, sunflower seeds and feta. Toss to combine.
FAQ
You can parboil the broccoli if you prefer softer broccoli. To do this, heat a pot of water to boiling. Add the broccoli and boil for just one minute. Immediately drain in a colander. Once drained, transfer to a bowl on ice. This will stop the broccoli from cooking and cool it down quickly.
This salad can easily be made into a main dish by adding chickpeas, tofu or your favorite plant based protein.
Keep refrigerated in a closed container for 4-5 days. Enjoy cold.
Yes! Just replace mayo with a vegan mayo and replace feta with your favorite salty vegan cheese or omit entirely.
Yes, you can replace the mayo with tahini. The salad with have a rich, nutty flavor and be a bit different from traditional broccoli salad but will still be delicious.
Looking for more recipes?
Looking for similar recipes? You can use up leftover broccoli in this garlic roasted broccoli or broccoli cheddar fritters and try tahini in this tahini coleslaw or Goddess style tahini dressing.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Tahini Broccoli Salad
Ingredients
- 2 crowns broccoli (about 4 cups with stems removed)
- ½ cup tahini
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar see note #2
- 1 tablespoon white sugar
- ¼ teaspoons salt
- ¼ teaspoon pepper
- 1-2 tablespoons water as needed to thin
- 1 cup shredded carrot see note #3
- ½ cup roasted sunflower seeds
- ½ cup raisins
- ¼ cup feta
Instructions
- Prep broccoli. Remove stems and cut into small, bite sized florets. The stems can be grated and added to the salad if desired. If you prefer softer broccoli, see note #1.
- In a small bowl, make tahini sauce by whisking together tahini, mayonnaise, red wine vinegar, sugar, salt and pepper. Add 1-2 tablespoons water as needed to thin (see images in post for reference).
- In a large bowl, add the broccoli, shredded carrot, roasted sunflower seeds, raisins and feta. Drizzle with the sauce, tossing to coat.
- Transfer to the fridge to chill for at least an hour before serving. Serve cold. Keeps well for 4-5 days.
Notes
- Broccoli: You can parboil the broccoli if you prefer softer broccoli. To do this, heat a pot of water to boiling. Add the broccoli and boil for just one minute. Immediately drain in a colander. Once drained, transfer to a bowl on ice. This will stop the broccoli from cooking and cool it down quickly.
- Red wine vinegar: This can be replaced with white or apple cider vinegar as needed.
- Shredded carrot: I usually grate my own carrots using a box grater. Two whole carrots yields about one cup of grated/shredded carrot. Otherwise you can use pre-shredded carrots.
Rosemary says
JUST found your website and I am IN LOOVE! PS I can't wait to make this bc I'm going to the farmers market this weekend!
Cassidy Reeser, RDN, LD says
Thank you so much!! I am so excited to hear how it goes!
Kinia says
Hi, The dressing I made Turned into cheese. I couldn't get it back to the creamy consistency. I had to throw it away. I made second one than. Added water to tahini and than mayo. I skipped the vinegar. What way would wou you recommend mixing to get the right consistency?
Cassidy Reeser says
Tahini becomes stodgier before it thins out, so it sounds like the first dressing needed more liquid to thin it out. I use a whisk to mix it, but when in doubt just add a bit more liquid and it should become more dressing-like.