Crunchy Broccoli Salad

Crunchy Broccoli Salad

This crunchy broccoli salad recipe was inspired by a dish I tried from the deli at a local grocery store (Harris Teeter). The pre-made deli dish had onions mixed in so I looked for similar recipes online and then modified to my liking. It is a great side to make for a picnic/party or to make on a Sunday evening to serve with lunches all week. I usually use Hellman’s mayonnaise, but using a little healthier mayo will make it even better (one with olive oil instead of seed oils or canola oil… or if you want the healthiest, though most expensive, mayo, check out Mark Sisson’s mayo, with only 5 ingredients, which uses avocado oil, HERE. I also recommend buying the spices at Trader Joe’s because they are much cheaper than I’ve seen at a normal grocery store (my local Trader Joe’s has them for $1.99).

Shopping List

  • 12 oz. bag of broccoli (I get mine at Trader Joe’s. If you’d rather cut up the broccoli it is equivalent to about 2 medium crowns)
  • 12 oz. bag of organic broccoli slaw (I get mine at Trader Joe’s. You could also use a bag of shredded carrots instead)
  • ½ cup finely diced celery
  • ⅓ cup toasted sunflower seeds
  • ½ cup raisins (optional, sometimes I leave the fruit out)
  • ⅓ cup dried cranberries (again optional, sometimes I leave the fruit out)

For the Dressing:

  • ¾ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • ¼ cup apple cider vinegar
  • ¼ teaspoon turmeric
  • ½ teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt


  • Combine the dressing ingredients in a bottle and stir until the honey is completely dissolve
  • Combine all the salad ingredients in a large bowl, pour the dressing over, and stir to combine. Refrigerate for at least 1 hour before serving.

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