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.
- Diet-friendly: vegetarian, gluten-free, nut-free, soy-free, vegan optional (just use vegan mayo)
- Ready and just 15 minutes
- Only 9 ingredients (plus salt, pepper and water)
- Crisp, crunchy and packed with bright spring flavors
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.
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.
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Tahini Broccoli Salad
- 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
- 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.
- 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.