Creamy Broccoli Slaw Salad
This Creamy Broccoli Slaw Salad is a crunchy, make-ahead summer salad with fresh broccoli, cabbage, carrots, raisins, sunflower seeds, and a creamy tangy dressing.
Equipment
- Large mixing bowl
- Small bowl (for dressing)
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Salad tongs or large spoon
- Airtight container for storage
Ingredients
For the Salad
- 3 cups broccoli florets small and chopped bite-size
- 2 cups green cabbage shredded or coleslaw-style cabbage
- 1 cup carrots shredded
- ½ cup raisins
- ⅓ cup sunflower seeds
- 2 green onions thinly sliced, optional
- ¼ cup red onion finely chopped optional
For the Creamy Dressing
- ½ cup mayonnaise
- ¼ cup Greek yogurt or sour cream
- 1½ tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh dill optional
Instructions
Prepare the vegetables.
- Chop the broccoli into small bite-size florets. Shred the cabbage and carrots if they are not already prepared. Smaller broccoli pieces work best because they mix evenly and catch the creamy dressing.
Make the dressing.
- In a small bowl, whisk together the mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, black pepper, and fresh dill if using.
Combine the salad.
- In a large mixing bowl, add the chopped broccoli, shredded cabbage, carrots, raisins, sunflower seeds, green onions, and red onion if using.
Add the dressing.
- Pour most of the creamy dressing over the salad and toss well. Add the rest only if needed. The salad should be nicely coated, but not swimming in dressing.
Chill before serving.
- Cover and refrigerate for 20 to 30 minutes before serving. This gives the dressing time to settle into the broccoli and cabbage while everything still stays crunchy.
Serve.
- Toss again before serving. Add a few extra sunflower seeds on top if you want more crunch.
For the best creamy broccoli coleslaw salad, chop the broccoli into small bite-size florets and let the salad chill for at least 20 to 30 minutes before serving. This gives the creamy tangy dressing time to soak into the broccoli, cabbage, carrots, and raisins while the salad still stays fresh and crunchy — perfect for a make-ahead summer salad, picnic side dish, or BBQ salad recipe.
Notes
- Chop the broccoli florets into small bite-size pieces so this creamy broccoli coleslaw salad is easy to toss, serve, and eat.
- Fresh broccoli gives this salad a hearty crunch, while shredded cabbage makes it feel like a creamy coleslaw. The mix works really well.
- The raisins add a sweet bite that balances the tangy creamy dressing. It is a small detail, but it makes the salad taste more like a classic broccoli salad recipe.
- Sunflower seeds add salty crunch. For the best texture, sprinkle a few extra on top just before serving.
- Let the salad chill for at least 20 to 30 minutes before serving. The dressing settles into the broccoli, cabbage, and carrots, but the salad still stays crisp.
- Do not overdress the salad at first. Add most of the dressing, toss, and then add more if needed. The vegetables soften slightly as they sit.
- This is a great make-ahead summer salad for BBQs, picnics, potlucks, and family dinners because it holds up better than many leafy green salads.
- For a lighter healthy broccoli coleslaw salad, use more Greek yogurt and less mayonnaise in the dressing.
- For a richer deli-style salad, use all mayonnaise and add shredded cheddar cheese or crispy bacon.
- If the salad looks a little dry after chilling, stir in a small spoonful of mayonnaise, sour cream, or Greek yogurt before serving.
- This easy no-cook salad recipe is best served cold, especially with grilled chicken, burgers, sandwiches, pulled pork, or summer picnic meals.
- Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good toss before serving again.
Nutrition
Calories: 258kcalCarbohydrates: 22gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 8mgSodium: 364mgPotassium: 446mgFiber: 4gSugar: 6gVitamin A: 3928IUVitamin C: 52mgCalcium: 64mgIron: 1mg
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