This crunchy broccoli cabbage salad is packed with fresh veggies, creamy dressing, and bold flavor. A perfect make-ahead side dish for BBQs, meal prep, or light lunches.

This broccoli cabbage salad is anything but your average slaw. It’s bursting with texture from crunchy shredded broccoli stems and red cabbage, natural sweetness from carrots and dried cranberries, and just the right amount of zing from a tangy, creamy yogurt dressing. It’s bright, colorful, nutrient-dense, and loaded with fresh flavor.

Unlike traditional slaw recipes that can feel overly heavy or mayonnaise-drenched, this version is lightened up while still being rich and satisfying. It works as a side dish for grilled mains, as a topping for tacos or burgers, or even as a standalone lunch that’ll leave you feeling refreshed and fueled. Whether you’re throwing a backyard gathering or simply want a vibrant salad to keep in the fridge for the week, this broccoli cabbage salad checks all the boxes.

And the best part? It tastes even better the next day after the flavors have had time to mingle.

Health Benefits of Broccoli Cabbage Salad

This broccoli cabbage salad is a powerhouse of nutrition, thanks to its combination of hearty vegetables, antioxidant-rich cabbage, and protein-packed Greek yogurt dressing. Broccoli stems are one of the most underrated parts of the vegetable — they’re crunchy, fiber-rich, and have a mild flavor that soaks up dressings beautifully.

Cabbage (especially purple cabbage) is known for its anti-inflammatory and digestive benefits. Carrots add beta-carotene and a touch of natural sweetness, while cranberries bring antioxidants and a chewy bite that perfectly contrasts the crunch of the veggies and seeds.

The dressing, made with Greek yogurt, apple cider vinegar, and honey, adds creaminess while keeping things lighter and tangier than your typical mayo-based version. It’s a clean, feel-good recipe that still brings all the flavor and comfort of a traditional slaw.

Ingredients You’ll Need

To make the ultimate broccoli cabbage salad, gather the following ingredients. Feel free to double the recipe for a crowd—it disappears quickly!

Veggies & Mix-Ins:

4 cups broccoli stems, julienned or shredded (or a 12 oz bag of broccoli slaw mix)
1 large carrot, peeled and shredded
½ small red onion, thinly sliced
½ cup shredded purple cabbage (for color and added crunch)
¼ cup chopped fresh parsley (or cilantro for a twist)
¼ cup roasted sunflower seeds or slivered almonds (for added crunch)
½ cup dried cranberries or raisins

Creamy Yogurt Dressing:

½ cup plain Greek yogurt or mayo (or a blend of both for richness and tang)
1½ tablespoons apple cider vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
Salt and black pepper, to taste

How to Make Broccoli Cabbage Salad

Step 1: Prep the Vegetables

Use a sharp knife or box grater to shred the broccoli stems, carrots, and cabbage. Thinly slice the red onion and finely chop the parsley. Add all veggies to a large mixing bowl along with the sunflower seeds and cranberries.

Step 2: Make the Creamy Dressing

In a separate small bowl, whisk together Greek yogurt (or mayo), apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper. The consistency should be creamy but pourable.

Step 3: Combine & Toss

Pour the dressing over the veggies and toss well until everything is evenly coated. Make sure the dressing gets into every nook and cranny, especially if you’re using a thick slaw mix.

Step 4: Chill for Best Flavor

Cover the bowl and refrigerate the broccoli cabbage salad for at least 30 minutes before serving. This resting time lets the vegetables absorb all the flavor from the dressing and softens the cabbage just slightly.

Step 5: Serve & Garnish

Before serving, give the salad another toss. Garnish with a few extra seeds or a fresh sprinkle of parsley for a pop of color.

Tips, Swaps & Creative Add-Ins

This broccoli cabbage salad is as flexible as it is flavorful. Here are a few ideas to customize it to your taste:

Make it vegan: Use dairy-free yogurt or a vegan mayo alternative.
Add protein: Toss in chickpeas, grilled chicken, or edamame to turn it into a main dish.
Sweeten it up: Add apple slices, mango, or pineapple chunks for a tropical twist.
Bring the heat: Mix in a pinch of chili flakes, cayenne pepper, or some sliced jalapeños.
Change the crunch: Swap sunflower seeds for pepitas, chopped pecans, or toasted walnuts.

Whether you’re making this as a quick meal prep staple or bringing it to your next cookout, this broccoli cabbage salad is sure to be a hit.

Why This Broccoli Cabbage Salad Belongs on Your Table

This isn’t your average side dish. It’s a broccoli cabbage salad that’s equally satisfying and good-for-you. It’s loaded with fiber, vitamins, flavor, and crunch and you can whip it up in under 20 minutes with minimal fuss.

Because this salad stores well in the fridge and actually improves in flavor over time, it’s ideal for make-ahead lunches or prepping a day in advance for gatherings. It’s beautiful, vibrant, and totally customizable, what more could you ask for?

Whether you’re pairing it with grilled chicken, spooning it into tacos, or serving it up at your next summer party, this broccoli cabbage salad will steal the spotlight.

Let’s Stay Connected!

If you try this broccoli cabbage salad, be sure to tag me on Instagram so I can see your creations!