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
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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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
What are the nutritional values? How many carbs per serving? Serving size?
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.
Great, Wanda, let us know what you think once you’ve tried it!
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.
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?
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.
Wonderful, Twyla, thank you!
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.
You’re welcome, Morgan, I hope you enjoy this recipe as much as we do!
Is there an alternative to cider coleslaw dressing? I’not sure I’ve seen it anywhere but this sounds delicious! thanks.
Hi Sandra, you can use any dressing of your choice. I just made a batch of this salad yesterday – it’s always a hit!
You make the dressing. Instructions are with the recipe.
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!
Awesome, JT, thank you! I loooove this salad, too!
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.
It sure does, CJ. There are few things that can’t be improved with the help of a little bacon :)