Crunchy Broccoli Salad

Kimberly Killebrew

Whether enjoying this as a side dish for dinner or as a healthy lunch, this Deli Style Broccoli Salad is a winner!

5 from 56 votes

Prep Time 15

Chill Time 1

Total Time 1 15

Course Salad, Side Dish

Cuisine American

Servings servings

Calories 269 kcal

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

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.

Keyword Broccoli Salad

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