• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cozy Peach Kitchen
  • home
  • About
  • Recipes
  • Nutrition & Lifestyle
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Lifestyle & Nutrition
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Sides

    Tahini Broccoli Salad

    Published: May 17, 2020 · Modified: Feb 11, 2021 by Cassidy Reeser · This post may contain affiliate links.

    337 shares
    jump to recipe
    Tahini broccoli salad pin
    Tahini broccoli salad pin
    Tahini broccoli salad pin

    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.

    Broccoli salad in a white bowl with a wooden serving spoon.
    Table of Contents hide
    1 Recipe features
    2 Ingredients and substitutions
    3 Steps to make this salad
    4 Recipe FAQ
    5 Looking for more recipes?
    6 Tahini Broccoli Salad

    Recipe features

    • 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

    Labeled ingredients used to make broccoli salad.

    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

    Steps one and two to make broccoli 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.

    Recipe FAQ

    Can I use cooked 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.

    How do I make this a main dish?

    This salad can easily be made into a main dish by adding chickpeas, tofu or your favorite plant based protein.

    How long does this last in the fridge?

    Keep refrigerated in a closed container for 4-5 days. Enjoy cold.

    Can I make this vegan?

    Yes! Just replace mayo with a vegan mayo and replace feta with your favorite salty vegan cheese or omit entirely.

    Can I make this without mayo?

    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.

    Close up of broccoli salad in a white bowl.

    Looking for more recipes?

    Looking for similar recipes? You can use up leftover broccoli in this honey mustard roasted broccoli or broccoli fritters and try tahini in this tahini coleslaw or Goddess style tahini dressing.

    • Vegan Fruit Salad with Coconut Dressing
    • Strawberry Spinach Salad with Strawberry Vinaigrette
    • Peach Caprese Salad
    • Watermelon Cucumber Feta Salad with Honey Vinaigrette

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Broccoli salad in a white bowl on a blue cltoh with a wooden serving spoon.
    Print Recipe
    5 from 3 votes

    Tahini Broccoli Salad

    Traditional broccoli salad is jazzed up with a combination of tahini and mayo for a creamy, veggie-packed side dish.
    Prep Time15 mins
    Total Time15 mins
    Servings: 6 servings
    Author: Cassidy Reeser, MS, RD

    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

    1. 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.
    2. Red wine vinegar: This can be replaced with white or apple cider vinegar as needed.
    3. 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.

    Instagram icon

    Did you make this recipe?

    Tag @cozypeachkitchen on Instagram and hashtag
    #cozypeachkitchen

     
    Serving: 1cupCalories: 382kcalCarbohydrates: 21gProtein: 7gFat: 32gSaturated Fat: 5gCholesterol: 13mgSodium: 393mgPotassium: 314mgFiber: 4gSugar: 4gVitamin A: 3616IUVitamin C: 3mgCalcium: 79mgIron: 2mg

    More Vegetarian Side Recipes

    • Lemon Garlic Roasted Green Beans
    • Mashed Red Potatoes
    • Roasted Butternut Squash Quinoa Salad
    • White Cheddar Mac and Cheese
    337 shares

    Reader Interactions

    Comments

    1. Rosemary

      May 20, 2020 at 10:25 am

      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!

      Reply
      • Cassidy Reeser, RDN, LD

        May 20, 2020 at 2:48 pm

        Thank you so much!! I am so excited to hear how it goes!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Smiling portrait of a woman holding a bowl of grits and tofu.

    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

    More about me →

    Trending now

    • Vegan Avocado Pesto Pasta
    • Stovetop Gouda Mac and Cheese
    • Sweet Potato Quinoa Bowls with Almond Dressing
    • Vegetarian Black Bean Quinoa Casserole (Dump and Bake!)
    • Mediterranean Quinoa Bowls with Balsamic Chickpeas
    • Instant Pot Black Beans and Rice

    Vegetarian meal prep

    • Quinoa Edamame Salad with Peanut Sauce
    • Vegan Breakfast Egg Sandwiches
    • Vegan Lentil Bowls with Lemon Tahini Dressing
    • Easy Vegetarian Bean Burritos
    • One-Pot Vegetarian Spaghetti
    • Instant Pot Red Beans and Rice (Vegan)
    • Southwest Quinoa Taco Salad
    • Sweet Potato Quinoa Bowls with Almond Dressing

    Footer

    Logos

    Footer

    About

    • Privacy Policy and Disclaimer
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Cassidy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Cozy Peach Kitchen®. All rights reserved.