This Crunchy Broccoli Salad combines a variety of crunchy vegetables along with sweet raisins, dried cranberries, salty sunflower seeds, and a delicious creamy cider coleslaw dressing. Whether enjoying as a side dish for dinner or a healthy lunch, this salad’s a winner!
A while ago I published a recipe for Curried Couscous Salad. This broccoli salad has a similar story. It was inspired by a salad I tried from the deli of a grocery store. I enjoyed it enough that I brought some extra home to me to develop a copycat version. I haven’t been able to stop eating it since. I’m not kidding. I made this batch and then made a TRIPLE batch of it a few days later! And I’m still not tired of it! Yes, it’s that good. I’ve been trying to shed a couple of pounds I put on through some recent naughty indulgences and this has been the perfect diet food. Just vegetables and seeds with only 2 tablespoons of honey for the entire batch.
But I had some competition. Believe it or not, my 2 year old daughter LOVES this stuff. Every time I dished up a bowl for me, she came and sat down beside me asking for more and more. She ate most of my serving each time. So now I know to dish up an extra bowl of it every time I have some.
I had my family sample the original deli version and my version without knowing which was which. The vote was unanimous: This one’s the clear the winner. Fresher, more flavorful, and without any of the nasty chemicals and ingredients that often go even into “healthy” store-bought foods.
This salad makes a wonderful side dish. Serve it with anything you would normally serve coleslaw with or any number of chicken dishes, just for example. It also makes a satisfying lunch as a larger serving.
Give it a try – you’ll love it!
Let’s get started!
Combine all the dressing ingredients together in a bowl or bottle and stir or shake until combined and the honey is completely dissolved. Refrigerate until ready to use.
Finely chop the broccoli. Yes, you can use a food processor for chopping all the veggies. I just like to chop it by hand – it’s therapeutic.
Finely dice the celery and carrot.
Finely dice the red onion.
Measure out the raisins, dried cranberries, and toasted sunflower seeds.
Place all the salad ingredients in a large mixing bowl and stir to combine.
Pour the dressing over it and stir to combine.
Refrigerate for at least 1 hour before serving, stirring once or twice.
Enjoy! This salad will keep in the refrigerator for at least 3 days.
- 6 cups finely chopped broccoli florets and stems (about 2 medium broccoli crowns)
- ½ cup finely diced celery
- ½ cup finely diced carrot
- ⅓ cup finely diced red onion
- ½ cup raisins
- ⅓ cup dried cranberries
- ⅓ cup toasted sunflower seed kernels
- For the Cider Coleslaw Dressing:
- ¾ cup mayonnaise
- 1 tablespoon DIjon mustard
- 2 tablespoons honey
- ¼ cup apple cider vinegar
- ¼ teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 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, stirring once or twice.
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Cathy T. says
I made this today and it’s FANTASTIC! Seriously my new new favorite salad, thank you!!
Kimberly @ The Daring Gourmet says
So glad you like it, Cathy! I love it, too, and will be making another batch in the next few days :)
NL says
This was soooooo good! I know what you mean about it being addicting because I just made it and will be making it again later this week! :)
Matt says
another hit Kimberley. thats 3 for 3 here! Cant stop going back to the fridge for more! delicious
Kimberly @ The Daring Gourmet says
I’m so glad you tried and enjoyed this, Matt! It’s definitely one of those recipes you have to try to realize just how delicious it is. Thanks so much for your feedback!
Janet Norman says
I served this for Easter brunch and it was a hit….everybody loved it!
Kimberly @ The Daring Gourmet says
Wonderful, I’m so glad you enjoyed it, Janet, and appreciate the feedback!
Sonia Persson says
Hi Kimberly, I’ll be making this for a dinner party this weekend and don’t have turmeric. Could I just leave it out or should I substitute it with some other spice (like saffron)? Do you think it will it change the taste substantially either way?
Kimberly @ The Daring Gourmet says
Hi Sonia! It’ll be fine to just omit it. Enjoy and have a great weekend!
jesusan says
This sounds like a wonderful salad. I know that mayonnaise is traditional for this kind of salad but I would probably sub Greek yogurt (homemade in the slow cooker…) for it. Years ago I did that when making carrot/raisin salad, with just regular yogurt, since it was long before the days of Greek yogurt in the US, and it came out wonderful.
Kimberly @ The Daring Gourmet says
I really love this salad, Susan, it’s such a great combination of flavors and textures, I think you’ll really like it. I like the particular flavor of mayonnaise in this, it just lends a very distinct taste. But there’s no reason at all why you can’t use Greek yogurt, that would lend it a nice fresh and tangy flavor. And of course, homemade in the slow cooker! :) By the way, have you made it again since that first attempt and how has it turned out? By the way, my mom used to make a carrot/raisin salad like that and it was delicious – thanks for reminding me.
KP Kwan says
The turmeric in the dressing really makes it stands out. No cranberries on hand today so just use the rest of the ingredients, and it’s really good.
Kimberly @ The Daring Gourmet says
Perfect, KP Kwan, I’m so glad you enjoyed it, thank you!
Sherry says
Can this salad be made a day ahead of time?
Kimberly @ The Daring Gourmet says
Hi Sherry, yes it can – and it tastes better when it has sat for several hours anyway.
CJ says
My grocery store makes one very similar to this and they add just a hint of bacon to it, and the smokey flavor works so well with this salad.
Kimberly @ The Daring Gourmet says
It sure does, CJ. There are few things that can’t be improved with the help of a little bacon :)
JT says
This is my go to recipe for pot luck parties! Simply love it. Only change I make is to use Veganaise instead of mayo, just because I like its taste and consistency better. Thanks for posting!
Kimberly @ The Daring Gourmet says
Awesome, JT, thank you! I loooove this salad, too!
Sandra Vincent says
Is there an alternative to cider coleslaw dressing? I’not sure I’ve seen it anywhere but this sounds delicious! thanks.
Kimberly @ The Daring Gourmet says
Hi Sandra, you can use any dressing of your choice. I just made a batch of this salad yesterday – it’s always a hit!
CMN says
You make the dressing. Instructions are with the recipe.
Morgan says
I also tried this at a deli. I enjoyed it so much. Thanks for bringing the recipe to our kitchens where we can make as much as we want, when we want.
Kimberly @ The Daring Gourmet says
You’re welcome, Morgan, I hope you enjoy this recipe as much as we do!
Twyla Wilkins says
I have tried this at a particular deli several times and fell in love with it. Thanks so much for the recipe. I will make this at home from now on and I will make it often.
Kimberly @ The Daring Gourmet says
Wonderful, Twyla, thank you!
jeanne says
This seemed like a lot of cider vinegar, so I halved it! I am not sure if I compromised the taste in doing that. I certainly hope not! It just seemed like it would be too acidic. Please let me know your thoughts.
Kimberly @ The Daring Gourmet says
Hi Jeanne! The full amount definitely isn’t too acidic and the vinegar an important flavor element. All that matters though is that you like it – what did you think?
WANDA L TOWNE says
My market has a a salad, they call it “crunchy veggie salad” it’s delish n it has all the same ingredients as yours except it has cauliflower instead of celery, I love it n been wanting to make it but had no clue what they used for dressing. Ill have to try this n see if its the same.
Kimberly @ The Daring Gourmet says
Great, Wanda, let us know what you think once you’ve tried it!
Jan Herman says
What are the nutritional values? How many carbs per serving? Serving size?
DLJ says
I have made this salad several times for family and friends and EACH time it is a hit! It is nice to be able to serve a healthy entree that tastes very good
Kimberly @ The Daring Gourmet says
Thanks so much, DLJ!
Susan Felton says
I am very happy to have found your recipe for Crunchy Broccoli Salad. I’m made it, I love it. I did use part broccoli and part cauliflower, because the deli salad I was trying to duplicate had cauliflower. It’s fabulous, your dressing tops the deli’s.
Kimberly @ The Daring Gourmet says
Wonderful, thanks so much, Susan!
Dawana says
DELICIOUS!!! The entire family loved it.
Certainly a keeper! Thanks!
Kimberly @ The Daring Gourmet says
Awesome, Dawana, I’m so glad, thank you!
Lisa Menante says
Great yummy salad!! I would love to know it’s nutritional info since I’m trying to do a good journal.
Ands says
Are we suppose to boil the broccoli or use it raw?
Kimberly @ The Daring Gourmet says
Hi Ands, you use it raw.
Elaine says
So Delish!!! Didn’t have cranberries so added chopped dry cherries… and used veganaise …tested before putting in fridge and ended eating a whole bowl full! I hope it lasts till dinner! Lol
Kimberly @ The Daring Gourmet says
Fantastic, Elaine, thank you! I often substitute dried cherries too and they’re great. I know, I have the same problem – it seems every time I make a batch of this I end up eating most of it before it actually gets to the dinner table, it’s just too good to resist!