Grape and Broccoli Salad is kind of like a coleslaw, at least as far as the dressing and the cruciferous broccoli are concerned. The rest of this dish is what make it so SOO good. I first tasted a salad like this at the Brazilian restaurant, Tucanos, and I completely fell in love.

Have you figured out that I really love food?

The only problem was that the dressing had eggs in it, and it typically is served with some kind of tree nut. So, it was time to improvise.

Egg-Free Coleslaw Dressing

I am so grateful for egg-free mayo. Even thought JUST mayo is still not on the shelves. Read about that here. It’s easy enough to find egg-free mayo at any health food store. The salad in these pictures were made with Vegenaise mayo, and they tasted wonderful.

This dressing can easily replace the dressing you use for coleslaw. As far as I can tell, it is a coleslaw dressing with this salad being a slightly different kind of coleslaw. I’m really tempted to make a big batch of this dressing and see if it will freeze well because I think it will go well on just about any kind of cruciferous vegetable salad.

Making It Nut-Free

I could easily just leave the nuts out, but then the salad would loose that delicious element of crunch and flavor. My husband handles Sun Butter (sunflower seed butter) just fine, so I considered using sunflower seeds, but I have a slight aversion to them. Instead, I settled on pumpkin seeds. They have a lot of healthy fat, are a beautiful color, and add excellent flavor to any dish.

If you don’t need this nut-free, add any nut you want, except for peanuts. Peanuts would not taste good in this. Walnuts, pecans, and almonds would all go beautifully in this salad.

I hope you enjoy this as much as I do. Let me know how it goes in the comments below.

Grape & Broccoli Salad

Prep Time20 mins
Chill1 hr
Total Time1 hr 20 mins
Course: Salad
Cuisine: American
Servings: 8 people


  • 1 lb. broccoli florets
  • 1 lb. red grapes
  • 1/2 cup raisins
  • 1/4 cup pumpkin seeds
  • 1 cup mayo your allergen free
  • 1 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1/2 tsp garlic powder
  • 1 tbsp milk


  • Prepare this salad early in the day for best flavor at dinnertime.
  • Rinse broccoli and cut into small pieces that mix easily. Place in a large bowl.
  • Rinse grapes and cut in half. Add grapes, raisins, and pumpkin seeds to broccoli.
  • To make the dressing, mix the mayo, vinegar, honey, garlic powder and milk in a small bowl. Taste to make sure the amounts are right. The dressing should taste sweet but have a bite from the vinegar. If it is too vinegary, add more honey. If it is a little bland, add salt or more vinegar. If the dressing is too thick, add more milk. Dressing should be thick enough to be considered a dressing, but thin enough to pour off the spoon easily.
  • Add dressing to salad. Stir. Cover and place in the fridge for at least an hour. The longer it sits, the more the flavors blend and the better it tastes.

2 thoughts on “Grape and Broccoli Salad”

  1. I just tried this with the shredded “brocolli-slaw” mix and blood orange balsamic vinegar instead of the cider vinegar, we loved it!

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