Healthy Broccoli Salad

Small bowl filled with a serving of broccoli salad.

5 from 1 vote

An easy and delicious side that's perfect for sharing! It features crunchy broccoli, carrots, and red cabbage, salty sunflower seeds, sweet dried cranberries, and a creamy homemade dressing.

Prep Time15

Total Time15

Course: Salad, Side

Cuisine: American

Keyword: broccoli crunch salad, healthy broccoli salad, no mayo broccoli salad

Servings:

Calories: 186kcal

Author: Monica Lensink

Ingredients

For the Salad:

4-6 cups broccoli florets chopped into small pieces, tough stems removed
1 cup shredded carrot
1 cup shredded red cabbage
1/2 cup dried cranberries
1/4 cup roasted and salted sunflower seeds

For the Dressing:

1/4 cup plain Greek yogurt whole milk or low-fat
2 Tablespoons white wine vinegar
1-2 Tablespoons honey
1 Tablespoon extra virgin olive oil
1 teaspoon poppy seeds
1/2 teaspoon kosher salt

Instructions

Whisk together all dressing ingredients, starting with 1 Tablespoon of the honey, until smooth and emulsified. Sample by dipping one veggie into the dressing; add additional salt or honey to taste.
Combine broccoli, carrot, red cabbage, cranberries, and sunflower seeds in a large mixing bowl. Pour as much dressing as you like over the vegetable mixture and toss until well combined. (I usually use about half of the dressing for this salad and save the rest, but I don’t love a ton of dressing on salads; you might prefer more.)
Serve right away or store in the fridge for up to 12 hours prior to serving. Enjoy!

Notes

This yields 4 generous side salad portions. The amounts are, of course, very flexible.
Extra dressing can be stored in a mason jar or any other airtight container in the refrigerator for up to one week. Shake well to recombine, then use on other salads or as a veggie dip as desired.
Nutrition information is only an estimate based on an online calculator and assumes one uses approximately half of the dressing on this salad.

Nutrition