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.
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 tablespoons honey
- 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, stirring once or twice.
Nutrition
Donna says
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.
Kimberly @ The Daring Gourmet says
Hi Donna, this is the only one I have and it’s made with creamy white sweet dressing.
Anita Dubner says
By chance, would you happen to have the calorie count per serving on this salad? Thank you.
Kimberly @ The Daring Gourmet says
Anita, I just added the nutrition info which is based on 8 servings and calorie count shown is for 1 serving.
Anita says
Thank you!!
Pam says
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!
Kimberly @ The Daring Gourmet says
Thanks so much, Pam, and the addition of the cauliflower sounds great, I’ll have to try that next time! Happy Thanksgiving!
Adrienne Rivers says
Love the store-bought version. Looking forward to making my own. What is the nutritional breakdown of the salad?
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!
Ands says
Are we suppose to boil the broccoli or use it raw?
Kimberly @ The Daring Gourmet says
Hi Ands, you use it raw.
Lisa Menante says
Great yummy salad!! I would love to know it’s nutritional info since I’m trying to do a good journal.
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!
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!
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!
Jan Herman says
What are the nutritional values? How many carbs per serving? Serving size?