A fresh, crunchy, creamy salad made with crisp broccoli, cabbage, carrots, red onion, sunflower seeds, and dried cranberries tossed in a tangy Greek-yogurt dressing. Perfect as a side dish, lunch, or meal-prep salad.
Recipe Information
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Difficulty: Easy
Ingredients
For the Salad
5 cups fresh broccoli florets, chopped into small pieces
2 cups shredded green cabbage
1 medium carrot, grated or julienned
½ small red onion, finely sliced
â…“ cup dried cranberries
â…“ cup sunflower seeds, roasted or raw
¼ cup shredded cheddar cheese, optional
2 tablespoons fresh parsley, chopped
For the Creamy Dressing
½ cup plain Greek yogurt
¼ cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 tablespoon honey or maple syrup
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon salt
Instructions
Prepare the broccoli:
Wash the broccoli thoroughly and cut it into small, bite-sized florets. Pat dry well.
Prepare the vegetables:
Shred the cabbage, grate the carrot, and thinly slice the red onion.
Make the dressing:
In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, lemon juice, honey, Dijon mustard, garlic powder, black pepper, and salt until smooth and creamy.
Combine the salad:
Add broccoli, cabbage, carrot, red onion, dried cranberries, sunflower seeds, parsley, and cheddar cheese to a large bowl.
Add dressing:
Pour the dressing over the vegetables and toss thoroughly until everything is evenly coated.
Chill:
Cover and refrigerate for at least 30 minutes. This allows the flavors to blend.
Final touch:
Before serving, toss the salad again. If it seems too thick, add 1–2 teaspoons of lemon juice or Greek yogurt.
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: ~180–210 kcal
Protein: ~6–7 g
Carbohydrates: ~18–21 g
Fat: ~10–12 g
Saturated Fat: ~2–3 g
Fiber: ~4–5 g
Sugar: ~10–12 g
Sodium: ~250–350 mg
Nutrition is approximate and varies according to the mayonnaise, yogurt, cheese, and dried cranberries used.
Nut Information
The basic recipe is nut-free.
It contains:
No peanuts
No tree nuts
Sunflower seeds, which are seeds rather than tree nuts
For a nut-free preparation, check packaged mayonnaise, dried cranberries, sunflower seeds, and cheese for allergen statements or possible cross-contact.
Optional nut addition:
You can add ¼ cup chopped almonds, pecans, or walnuts for extra crunch, but then the salad will contain tree nuts.
Tips for the Best Broccoli Crunch Salad
Cut the broccoli into small pieces so every bite gets dressing.
Make sure the broccoli is thoroughly dry; excess water can thin the dressing.
For maximum crunch, add the sunflower seeds just before serving.
Letting the salad chill for at least 30 minutes improves the flavor.
If you prefer softer broccoli, blanch it for 30–60 seconds, then immediately place it in ice water and drain thoroughly.
Healthy Variations
Higher-Protein Version:
Use extra Greek yogurt in the dressing and add grilled chicken or chopped boiled eggs.
Lower-Carb Version:
Replace the dried cranberries with a small amount of chopped cucumber or omit them.
Dairy-Free Version:
Use dairy-free yogurt and mayonnaise and omit the cheddar.
Vegan Version:
Use plant-based yogurt and mayonnaise and replace honey with maple syrup.
Extra Crunch:
Add chopped celery, radishes, or roasted pumpkin seeds.
Storage
Store covered in the refrigerator for up to 3 days.
If preparing ahead, keep the dressing separate and mix shortly before serving for maximum crunch.
Do not leave the salad at room temperature for extended periods.
Q&A
Q: Can I use frozen broccoli?
Yes, but fresh broccoli gives the best crunch. If using frozen broccoli, thaw and drain it extremely well before adding it.
Q: Can I make this salad without mayonnaise?
Yes. Replace the mayonnaise with additional Greek yogurt for a lighter dressing.
Q: Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt gives the dressing a thicker and creamier consistency.
Q: Can I make it without dried cranberries?
Absolutely. You can omit them or replace them with raisins, chopped apple, or pomegranate seeds.
Q: Can I add bacon?
Yes. Crispy cooked bacon makes a delicious addition to broccoli crunch salad.
Q: Can I add chicken?
Yes. Grilled or roasted chicken turns it into a more complete meal.
Q: Can I prepare this the night before?
Yes. For the best texture, prepare the vegetables and dressing separately and combine them shortly before serving.
Q: Why did my salad become watery?
Wet vegetables, particularly broccoli, can release water into the dressing. Dry the vegetables thoroughly before mixing.
Q: Is this salad keto-friendly?
It can be adapted for a low-carb diet by omitting the dried cranberries and honey/maple syrup and using a low-carb dressing.
Q: Is this salad good for meal prep?
Yes. Keep the dressing separate when possible, and add the sunflower seeds just before eating to maintain their crunch.
Q: What can I serve with broccoli crunch salad?
It pairs well with grilled chicken, roasted turkey, baked salmon, burgers, grilled steak, sandwiches, and wraps.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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