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broccoli salad recipe best creamy raisins dried cranberries sunflower seeds onions vegetarian vegan deli style

Crunchy Broccoli Salad

By 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 57 votes
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

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

Calories: 269kcalCarbohydrates: 24gProtein: 4gFat: 19gSaturated Fat: 3gCholesterol: 9mgSodium: 483mgPotassium: 384mgFiber: 4gSugar: 10gVitamin A: 1804IUVitamin C: 63mgCalcium: 47mgIron: 1mg
Course Salad, Side Dish
Cuisine American
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