Creamy Dairy-Free Broccoli Cranberry Salad

If you have issues with dairy, coconut milk may be a wonderful discovery. This vegan substitute works just like traditional dairy products and includes coconut sour cream, whipping cream, yogurt, ice cream, and other types of creamy products.


  • 3 tablespoons, plus 1/4 teaspoon kosher salt, divided
  • 6 cups small broccoli florets (from 1 large head)
  • 1/2 cup coconut sour cream
  • 1 tablespoon white wine vinegar
  • 2 tablespoons fresh orange juice
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup roughly chopped dried cranberries
  • Water
  • Ice


  • Measuring cups
  • Measuring spoons
  • Large pot
  • Large bowl
  • Slotted spoon
  • Strainer or towel-lined plate
  • Medium bowl


  1. In a large pot, bring 4 quarts water and 3 tablespoons salt to a boil.  Add the broccoli, and cook until florets are just tender, about 3 minutes.
  2. Meanwhile, fill a large bowl with ice and cold water.  When the broccoli is done, remove it from the boiling water with a slotted spoon and put it in the ice bath to stop the cooking.  Transfer to the strainer or towel-lined plate to drain.
  3. In medium bowl, whisk together the coconut sour cream, vinegar, and orange juice.  Season with pepper and remaining 1/4 teaspoon salt.  Add broccoli and cranberries; toss to coat.

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