If you’re looking for a fresh salad to add to your weekly rotation, try this Broccoli Crunch Salad. It’s vibrant, full of texture, easy to assemble, and pairs beautifully with any protein. The combination of crisp vegetables, toasted seeds, and a creamy, tangy dressing makes it a satisfying, nutrient-dense option for lunches, dinners, or potlucks.
What’s in this broccoli crunch salad?
Broccoli: The foundation of the salad. When finely chopped, broccoli offers a satisfying crunch and plenty of vitamins and fiber.
Toasted sunflower seeds: Toasting deepens their flavor and gives the salad a delightful nutty crunch. Toasted pine nuts are a fine substitute.
Shredded carrots: Add color, sweetness, and extra nutrients.
Red cabbage: Provides vibrant color, a firm texture, and additional antioxidants. Green cabbage works if you prefer a milder color.
Red onion: A little sharpness balances the creamy dressing. If you want a milder bite, soak diced onion in cold water for a few minutes, then drain before adding.
About the dressing
This creamy dressing is versatile and can be made in larger batches to keep on hand. It’s tangy, slightly sweet, and rich — perfect for coating the salad without overpowering the vegetables. You will need:
Dijon mustard — adds tang and depth.
Yellow mustard — for a touch of classic mustard flavor.
White wine vinegar — or a mild vinegar for acidity.
Sweetener of choice — maple syrup, honey, or a sugar-free option such as monk fruit.
Avocado oil mayonnaise — or any quality mayonnaise; Greek yogurt or thick plant-based yogurt can be used instead if you prefer less mayo.
Nutritional yeast (optional) — brings a savory, slightly cheesy note and B12 if you use it.
Spices — garlic powder, paprika, sea salt, and black pepper to taste.
Add protein?
Yes — add protein to make this salad a complete meal. Vegan options include hemp seeds, grilled or air-fried tofu, marinated tempeh, chickpeas, or white beans. Non-vegan options include grilled chicken, salmon, or shrimp.
How to make the broccoli crunch salad
- Combine the dressing ingredients in a bowl or jar and whisk until smooth. Taste and adjust seasoning or sweetness as desired.
- Toast sunflower seeds in a small dry pan over medium heat, stirring frequently, until fragrant and lightly browned. Remove and let cool.
- Chop and shred the broccoli, cabbage, carrots, and red onion (or use pre-shredded/pre-chopped vegetables).
- Place the vegetables in a large bowl, add the toasted sunflower seeds, and drizzle with the dressing.
- Toss everything together to coat evenly. Serve immediately or store in an airtight container in the refrigerator for a few days. Leftover dressing keeps well refrigerated.
Broccoli Crunch Salad
Ingredients
Salad
- 1 head broccoli chopped finely
- 1/2 red onion diced
- 1 cup carrots shredded
- 1/2 small head of red cabbage shredded or chopped
- 1/3–1/2 cup sunflower seeds toasted
Dressing
- 1/2 cup avocado oil mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp yellow mustard
- 2–3 tbsp sweetener of choice *
- 1 tsp white wine vinegar
- 1/2 tsp garlic powder
- 1/3 tsp paprika
- 2 tbsp nutritional yeast optional
- sea salt & pepper to taste
Instructions
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Toast sunflower seeds in a small dry pan over medium heat, stirring often, until fragrant and lightly browned. Remove from heat and let cool.
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Add the chopped and shredded vegetables to a large bowl and toss in the cooled sunflower seeds.
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Whisk or shake the dressing ingredients together, pour over the salad (reserve any extra dressing), and toss to combine. Serve immediately or store in an airtight container in the fridge for several days.