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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
Prep Time15 mins
Cook Time0 mins
chill time, 2 hours2 hrs
Total Time2 hrs 15 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: broccoli, dried cranberries, potluck, sunflower seeds
Servings: 12


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.


  • 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, salt and pepper.
  • Pour the dressing over the slaw mixture and mix to combine. Refrigerate at least 2 hours up to overnight.


  •  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.