Bright, beautiful broccoli and carrots, deep red cranberries, and salty sunflower seeds get folded into a light and tangy dressing. This delicious salad will make raw broccoli feel like the best decision you've made all week.
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I've been making a version of this for nearly 20 years. It's a perfect side dish to bring to a summer bbq or other gathering since the bright colors make it stand out at a buffet.
There's a restaurant near our house that our family loves, and they serve a type of this broccoli salad at their buffet. But they put raisins in theirs, and as much as I love raisins - it's just too sweet for a broccoli salad! I came up with dried cranberries for my own recipe ages ago - tart, but only a little sweet. The combo of crunchy, salty sunflower seeds with the sweet/tart cranberries, and the bright green and orange of the vegetables is flavor and color perfection!
Notes from Kristie's Kitchen
- Feeds: 5 people
- Prep time/ actual time spent in the kitchen: it can be made start to finish in under 30 minutes. It's really easy to put together. And if you mix up a batch of the coleslaw dressing and save it in your fridge for later (nod to meal prep), it's an easy dish to pull together in under 10 minutes.
- Nutrition: You also get a ridiculous amount of nutrition in one bowl. It's a great way to get a healthy dose of Vitamin K, vitamin A, and vitamin C, but you're also getting folic acid, magnesium, zinc, and vitamin E. It only has 14 grams of net carbs per serving, so it fits well into a low carb lifestyle.
Top tips:
- 🥦 Cut the broccoli into small, bite-sized pieces. Cut them into pieces small enough that you can get broccoli, carrot, cranberry, and sunflower seed in one bite. If someone needs a knife to eat your broccoli salad, you cut the pieces too big. Small and snackable is the goal here.
- 🥣 Make it ahead of time and keep it chilled so the flavors can combine together. However, if you do make it more than an hour in advance, I would leave out the sunflower seeds and toss them in right before serving so they don't lose their crunch.
Ingredients you'll Need
Let's talk about what's actually going into this bowl and why it matters. Scroll down to the recipe card to see the full recipe with all the details.
- Raw broccoli florets 🥦
You want the florets, not the broccoli stems. If broccoli was a tree, you'd use the thin branches and flowery parts, and ditch the big tree trunk. Look for bright green florets with tight buds. If they're yellowing or the buds are starting to open, pass. - Carrot shreds 🥕
Use the pre-bagged kind from the produce section of a grocery store. I know it sounds lazy, but here's why it works. When you shred carrots at home, they are too damp and floppy. The bagged shreds are drier and hold their texture way better in a dressed salad. Just check the bag to make sure the shreds look fresh and aren't sitting in a puddle of carrot water. - Dried cranberries 🍒
This is what really makes the salad. Sweetened or unsweetened both work. I've used Ocean Spray, Trader Joe's, and bulk bin cranberries and they all turn out great. Just make sure they're still pliable. If they're hard as rocks, they've been sitting on the shelf too long. - Sunflower seed kernels
Salty, crunchy, nutty - these are what make the salad feel complete. Look for roasted and salted kernels. Raw sunflower seeds don't taste as good in this recipe. I try to find brands made without seed oils, but if that's not an option, don't stress it. Just make sure they're fresh. Stale sunflower seeds taste bitter! - Monkfruit sweetener 🍭
This balances the acidity in the dressing without adding sugar or carbs. You can swap in regular sugar if calories aren't your concern. - Mayonnaise 🫙
It adds richness and helps everything cling to the vegetables. Use real mayo, not Miracle Whip. I think you'll really love my homemade mayonnaise recipe if you want to go that route. - Plain Greek yogurt
This is what makes the dressing tangy and light instead of heavy and one-dimensional. It also adds a little protein. Full-fat or non-fat Greek yogurt works well in this recipe. I typically use nonfat because that's what I keep on hand. - Heavy cream 🥛
A tiny bit of cream makes the dressing luscious and helps it coat the broccoli. You can skip it and add an extra tablespoon of yogurt, especially if it's full-fat yogurt. - Apple cider vinegar
Tangy, bright, and a little fruity. This is classic coleslaw flavor. White vinegar also works in a pinch. - Lemon juice 🍋
I like to use fresh lemon juice when I have some, but bottled is also good. The lemon juice adds a brightness that the vinegar alone doesn't deliver. - Salt, garlic powder, celery salt, and black pepper
- Pretty basic, but essential to the flavor of the dressing.
Equipment You'll Need
This is not a high-maintenance recipe. Here's what you need to pull it off.
- A sharp chef's knife and a sturdy cutting board. You're cutting raw broccoli into small, bite-sized pieces, and a dull knife will make this take twice as long and leave you with uneven chunks. A sharp chef's knife makes quick work of it.
- A large mixing bowl. You need room to toss everything without flinging carrot shreds all over your counter. Go for something with high sides. In my step by step pics, I should have used a bigger bowl 😂
- A small bowl and a whisk. The dressing comes together in about a minute if you whisk it properly. A fork works in a pinch, but a whisk gives you a smoother, creamier result.
- A lid or plastic wrap. This salad needs to be served chilled, so you'll want a way to cover it that stays airtight.
Step by Step Instructions
This comes together faster than you think. Here's how to do it right.
step 1. Cut the broccoli into small, bite-sized pieces. You want pieces that are roughly the size of a large grape. If you leave them too big, they'll be awkward to eat and won't pick up enough dressing. If you cut them too small, they'll turn mushy.
step 2. Combine the broccoli and carrot shreds in a large bowl. Pour them in the bowl and give them a quick toss so they're evenly distributed. This is your base. It should look colorful and fresh.
step 3. Whisk together the dressing in a small bowl. Add the monkfruit sweetener, mayo, Greek yogurt, heavy cream, apple cider vinegar, lemon juice, salt, and spices. Whisk for a few seconds until everything is smooth and creamy.
step 4. Toss the dressing with the carrots and broccoli. Pour the dressing over the vegetables and use a big spoon or spatula to toss everything together. You want every piece of broccoli and every carrot shred coated. This takes a minute or two of committed tossing and folding.
step 5. Add the cranberries and sunflower seeds last. If you add them before the dressing, they tend to sink to the bottom. Toss them in gently after the vegetables are dressed. This keeps them evenly scattered throughout.
step 6. Cover and chill until serving time. Pop a lid on the bowl and stick it in the fridge for at least 30 minutes. An hour is even better. The flavors meld and the broccoli softens just slightly without losing its crunch. If you're making this more than an hour ahead, leave out the sunflower seeds and add them right before serving so they stay crispy.
👉 When you pull it out of the fridge, give it a quick toss to redistribute the dressing. The cranberries and sunflower seeds will have settled a bit. A quick stir brings everything back to life.
Broccoli Carrot Salad with Coleslaw Dressing
Bright, beautiful broccoli and carrots, deep red cranberries, and salty sunflower seeds get folded into a light and creamy dressing. It will make raw broccoli feel like the best decision you've made all week.
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4 cups, or 5 servings 1x
- Category: salad recipe, salads, Side Dish
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Ingredients
For the salad:
- 2 cups raw broccoli florets
- 1 cup carrot shreds
- ½ cup dried cranberries
- ⅓ cup sunflower seed kernels, roasted and salted
Coleslaw dressing:
- 2 tablespoons zero calorie monkfruit granulated sweetener
- ¼ cup mayonnaise
- 2 tablespoons nonfat, plain Greek yogurt
- 1 ½ tablespoons heavy cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon celery salt
- ⅛ teaspoon ground black pepper
Instructions
- Cut the broccoli into small, bite-sized pieces.
- In a large bowl, combine the broccoli and the carrot shreds.
- Whisk together the coleslaw dressing in a small bowl.
- Toss with the carrots and broccoli. Mix very well to coat the vegetables.
- Last of all, add the cranberries and sunflower seed kernels. Otherwise they would sink to the bottom of the bowl.
- Cover with a lid and chill until serving time.
Notes
The dressing is just a half recipe of my low carb coleslaw dressing. It's super versatile and so good on a lot of different salads.
Nutrition
- Serving Size: ¾ cup
- Calories: 182
- Sugar: 11.6 g
- Sodium: 86.6 mg
- Fat: 12.4 g
- Carbohydrates: 17.2 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 6.7 mg
Storage Tips
This salad keeps well, but there are a few things you need to know.
In the fridge: Store it in an airtight container for up to 3 days. The broccoli will soften slightly as it sits, but it won't turn mushy. The flavors actually get better after a few hours or even a full day. If you add the sunflower seeds before storing, they'll lose some crunch, but the flavor should still be delicious.
Make-ahead strategy: You can prep the dressing up to 5 days in advance and store it separately in a sealed container. Cut the broccoli and measure out the other ingredients the night before. Then all you have to do the day you serve it is toss everything together. Total assembly time? Less than 5 minutes.
What to Eat with This Recipe
This salad goes so well with almost anything, but here's some pairings where it really shines.
It's a natural sidekick to grilled or roasted meats. Serve it alongside my Ultimate Grilled Chicken Sandwiches or 20 Minute Air Fried Chicken for a dinner that feels light but satisfying. The creamy-crunchy contrast works beautifully with charred, juicy chicken.
If you're going the comfort food route, pair it with something rich and hearty like Gluten Free Beef Stroganoff or One Pot Chili Mac. The bright, tangy salad cuts through all that richness and keeps the meal from feeling too heavy.
For a fancier dinner, it's perfect next to Chicken Dijon with Mushroom Sauce. The mustard and mushrooms in that dish are prefect with the sweet-tart pop of the cranberries and the crunch of the sunflower seeds.
And if you're bringing this to potlucks or summer cookouts it goes with pretty much everything! Burgers, ribs, bbq chicken, pulled pork, brisket, you name it. The bright colors make it stand out on a buffet table, and the flavor makes people come back for seconds.
More Healthy Sides You'll Love
Roundup! 🤠🐎
Did you know this recipe is part of my Delicious Recipes with No Sugar roundup, and my Best Gluten Free Low Carb Recipes roundup? Come by to see all the delicious recipes - you might find some new favorites!
Recipe creator: Kristie Winget, who loves to eat her vegetables, if they are as good as this broccoli salad! Here's a little more about me.
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