Deli Style Broccoli Salad
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This Deli Style Broccoli Salad recipe combines a variety of crispy veggies along with sweet raisins, dried cranberries, salty sunflower seeds, and is tossed with a delicious creamy cider coleslaw dressing. Whether enjoying it as a side dish or as a healthy lunch, this salad is a winner!

The BEST Broccoli Salad
Several years ago I stopped by a local deli and was scanning over their selection of salads when the broccoli salad caught my eye. I love broccoli salads but this one was particularly good and was different from most. Whereas most broccoli salads tend to be fairly basic and very mayonnaise heavy, this one had a more interesting combination of ingredients and a far more flavorful dressing. So I took some extra salad home with me so I could try and replicate it. My copycat version was a success and has remained a family favorite ever since. And whether I bring it to potlucks, backyard bbq’s, or picnics, I always get requests for the recipe.
Something you may notice is that, unlike many broccoli salad recipes, this does not have any bacon in it. No, I didn’t intentionally make this a vegetarian broccoli salad or a vegan broccoli salad, it just happens to be that. Now trust me when I say this: I LOVE BACON. LOVE it. But this salad honestly and truly does not need it. Gasp, I said it! Nor does it need cheese. No, this broccoli salad is absolutely amazing without either. Yep, fewer calories, less fat, and absolutely a-mazing. Give it a try and see if you’re not convinced!
How Can I Make a Vegan Broccoli Salad?
Easy peasy! Simply substitute the honey for a liquid sweetener of your choice such as agave syrup.
Broccoli Salad Recipe
Let’s get started!
Combine the ingredients for the dressing in a bowl and stir until combined or place the ingredients in a bottle and shake until combined. Refrigerate until ready to use.
Place all of the veggies, dried fruits and sunflower seeds in a large bowl and stir to combine.
Pour the salad dressing over the salad and stir to combine.
Refrigerate for at least 1 hour before serving, preferably longer, stirring once or twice to redistribute the dressing.
What to Serve With Broccoli Salad
This broccoli salad is a versatile dish that pairs well with a variety of main dishes. Here are few ideas:
- Grilled Chicken or Chicken Skewers: The freshness and crunch of this salad complements the tender texture and smokiness of of the grilled chicken.
- Roasted Salmon: The combination of this nutritious crunchy salad with tender, flaky salmon creates a well-balanced meal.
- BBQ Ribs: A fabulous side to bring to that backyard BBQ, this cool, crisp salad provides a refreshing contrast to the smoky flavor of the ribs.
- Burgers and Hot Dogs: Hold the coleslaw and serve this salad with your burgers and dogs instead.
- Quiche: Whether it’s a vegetable quiche or quiche Lorraine, this crunchy salad makes a terrific accompaniment to your creamy quiche.
- Sandwiches: Serve this salad with your sandwiches or wraps for a perfectly satisfying meal.
- Grilled Steak or Pork Chops: The vibrant salad provides a refreshing contrast to the robust flavors of steak and chops.
- Soup: Serve this salad with a bowl of hot soup for a complete and comforting meal.
For a light lunch, I enjoy eating this broccoli salad all by its delicious self.
Make Ahead & Storage
This salad can be made in advance. In fact, I recommend making it the day before because it’s even better after the flavors have had time to meld. This salad will keep in the refrigerator for 4-5 days.
Enjoy!
For more delicious salads be sure to try my:
- Classic Potato Salad
- Chicken Salad
- Olivier Salad
- Coleslaw
- Macaroni Salad
- Black Eyed Pea Salad
- Thai Quinoa Salad
- Mexican Corn Salad
- Freezer Slaw
- Pea Salad
- Four Bean Salad
- German Cucumber Salad
- Waldorf Salad
- Moroccan Chicken Salad
- Pepperoni Pizza Pasta Salad
- Sauerkraut Salad
- Coronation Chicken
- Broccoli Pasta Salad
Save This Recipe
Crunchy Broccoli Salad
Ingredients
- 6 cups finely chopped broccoli florets and stems (about 2 large broccoli crowns)
- 1/2 cup finely diced celery
- 1/2 cup finely diced carrot
- 1/3 cup finely diced red onion
- 1/2 cup raisins
- 1/3 cup dried cranberries
- 1/3 cup toasted sunflower seed kernels
- For the Cider Coleslaw Dressing:
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2-3 tablespoons honey (vegan: use agave syrup)
- 1/4 cup apple cider vinegar
- 1/4 teaspoon turmeric
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Instructions
- Combine the ingredients for the dressing in a bottle and shake to combine until the honey is completely dissolved. Refrigerate until ready to use.Combine all the salad ingredients in a large bowl, pour the dressing over, and stir to combine. Refrigerate for at least 1 hour before serving, preferably longer, stirring once or twice to redistribute the dressing.Will keep in the refrigerator for 4-5 days.
Nutrition
Originally published on The Daring Gourmet September 16, 2014
Awesome broccoli salad! I made it for a potluck and everyone asked for the recipe! :)
Fantastic, thank you so much, Sonja! :)