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. Â Whether enjoying it as a side dish or as a healthy lunch, this salad is a winner!
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!
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:Â The freshness and crunch of this salad complements the tender texture and smokiness of of the grilled chicken.
- Roasted Salmon:Â 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:Â 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:Â 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.
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.
Can I Make Broccoli Salad in Advance?
Yes! In fact, I recommend making it the day before because it’s even better after the flavors have had time to meld.
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.
This salad will keep in the refrigerator for 4-5 days.
Enjoy!
For more delicious salads be sure to try our:
- Classic Potato Salad
- Chicken Salad
- Coleslaw
- Macaroni Salad
- Thai Quinoa Salad
- Freezer Slaw
- Pea Salad
- German Cucumber Salad
- Waldorf Salad
- Moroccan Chicken Salad
- Pepperoni Pizza Pasta Salad
- Sauerkraut Salad
- Coronation Chicken
- Broccoli Pasta Salad
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
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!
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?
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!
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!
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.
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!
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 :)
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.
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!
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.
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!
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!
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!
NL says
This was soooooo good! I just made it and will be making it again later this week! :)
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 :)