The Best Crunchy Broccoli Cabbage Salad
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.
Ingredients
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
Instructions
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.
Tried this recipe?Let us know how it was!