Potluck Sweet and Crunchy Broccoli Salad
A colorful and healthy salad and medley of sweet, tangy and crunchy, thanks to the creamy yogurt and vinegar dressing, dried cranberries and salted sunflower seeds. Makes about (12) 1 cup servings
Servings: 12
Ingredients
Salad Ingredients
- 1 12 oz. bag broccoli slaw
- 1 broccoli crown cut into small florets
- 1 cup shredded or matchstick carrots
- 1/2 cup diced red onion or more to taste
- 1 cup dried cranberries
- 1 cup salted sunflower seeds
Dressing Ingredients
- 3/4 cup plain Greek yogurt
- 1/3 cup red wine vinegar
- 1/3 cup sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper.
Instructions
- In a large bowl, combine broccoli slaw, florets, shredded carrots, cranberries, sunflower seeds, and red onion.
- To make the dressing, whisk together Greek yogurt, red wine vinegar, sugar, salt and pepper.
- Pour the dressing over the slaw mixture and mix to combine. Refrigerate at least 2 hours up to overnight.
Notes
- For best flavor, enjoy within 4 – 24 hours. If making it to serve the next day, wait and stir in sunflower seeds before serving so they retain some crunch. Crumbled bacon is a great addition to this salad too.
- Adjust ingredients to your taste. The deli version at my grocery store has raisins as well as dried cranberries in this salad.
- Makes a great side dish served alongside Easter ham, your favorite potato casserole and deviled eggs.
- I used Greek yogurt instead of mayo in this salad for a healthier dressing option. The yogurt combined with the red wine vinegar adds a nice tang to round out the sweet in dressing from the sugar, dried cranberries and carrots in this crunchy salad. I used whole milk Greek yogurt, but use nonfat or low fat if you prefer.