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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
Whether enjoying this as a side dish for dinner or as a healthy lunch, this Crunchy Broccoli Salad is a winner!
Print Recipe
from
votes
Prep Time
15
mins
Total Time
15
mins
Course
Salad, Side Dish
Cuisine
American
Servings
8
servings
Calories
269
kcal
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
Calories:
269
kcal
|
Carbohydrates:
24
g
|
Protein:
4
g
|
Fat:
19
g
|
Saturated Fat:
3
g
|
Cholesterol:
9
mg
|
Sodium:
483
mg
|
Potassium:
384
mg
|
Fiber:
4
g
|
Sugar:
10
g
|
Vitamin A:
1804
IU
|
Vitamin C:
63
mg
|
Calcium:
47
mg
|
Iron:
1
mg
Keyword
Broccoli Salad
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