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!
Great recipe. Easy and delicious.
Thank you so much, Gerald, I’m thrilled that you enjoyed it!
My husband hates vegetables but loves Broccoli crunch salad and this recipe is a big hit!! I did change it up a bit based on what I already had at home. I did not purchase cranberries and already had golden raisins so that’s what I used. I didn’t use celery and used a small amount of yellow pepper for color and texture. In addition, I did not use onion powder because I already was including Sweet Vidalia onions. I did not use Tumeric because I wanted to try this recipe without it since I was not measuring anything and tumeric can be strong. The dressing was wonderful with mayo, apple cider vinegar, Dijon mustard and fresh ground pepper and sea salt and a hint of garlic. Next I will try it with cauliflower as others have suggested.
Fantastic, thanks so much for the feedback, Jane!
I make and bring this to every bbq and it gets rave reviews every time! Thanks so much!!!
Today I added a half head of finely chopped raw green cabbage and it is terrific and stretches it a bit further.
Fantastic, Heather, I’m thrilled to hear that and appreciate the feedback, thank you!
I’d like to make a lite version. Have you ever tried using Greek yogurt instead of mayo? Any other suggestions for a lite version? Did you say the calorie count is for 1/8 of the recipe (as currently written, of course)?
Do you happen to have the current “Broccoli Crunch salad? Not sure if it’s still the same in June of 2021. It’s a creamy white sweet dressing.
Hi Donna, this is the only one I have and it’s made with creamy white sweet dressing.
By chance, would you happen to have the calorie count per serving on this salad? Thank you.
Anita, I just added the nutrition info which is based on 8 servings and calorie count shown is for 1 serving.
Thank you!!
I’ve been using your recipe for a few years now. I started adding cauliflower to it as well. This is a staple on the Thanksgiving and Christmas table. If there are any leftovers, everyone knows my mom has first dibs. So darn delicious!
Thanks so much, Pam, and the addition of the cauliflower sounds great, I’ll have to try that next time! Happy Thanksgiving!
Love the store-bought version. Looking forward to making my own. What is the nutritional breakdown of the salad?
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
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!
Are we suppose to boil the broccoli or use it raw?
Hi Ands, you use it raw.
Great yummy salad!! I would love to know it’s nutritional info since I’m trying to do a good journal.
DELICIOUS!!! The entire family loved it.
Certainly a keeper! Thanks!
Awesome, Dawana, I’m so glad, thank you!
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.
Wonderful, thanks so much, Susan!
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
Thanks so much, DLJ!
What are the nutritional values? How many carbs per serving? Serving size?