Broccoli Crunch Salad
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This raw broccoli crunch salad has the best flavor and texture! This savory and sweet combination makes a delicious side dish, and it costs just $.29 per serving.
I make this broccoli crunch salad for my family all the time. It’s one of our favorites, and I love that there’s no cooking involved.
The base of this dairy free, gluten free broccoli salad is made up of broccoli, red pepper, and scallions. Sunflower seeds give it extra crunch, and raisins give it a delicious touch of sweetness. The sweet, tangy dressing makes this salad irresistible.
I make this salad when I’m feeling lazy and I need an easy side dish. It comes together in minutes, and everyone loves it.
Broccoli Crunch Salad Tips
I dress this salad as lightly as possible without sacrificing flavor. If you want a more heavily dressed salad with a creamy coleslaw texture, you can double the dressing.
This broccoli crunch salad is very flexible for substitutions. Dried cranberries and diced red onion can be used in place of the raisins and scallions. Apple cider vinegar can be used instead of white vinegar for a slightly stronger flavor. You can also add chopped bacon for additional flavor and texture.
This salad tastes good as soon as you make it, but the flavors get even better with time. Feel free to make it ahead of time and refrigerate it until ready to serve.
How Long Does Broccoli Last in the Fridge?
Fresh raw broccoli generally lasts at least a week in the fridge. Store it in a dry produce drawer, and it may even last up to two weeks.
With the dressing on this recipe, the broccoli crunch salad doesn’t last quite as long. I like to eat it within 3 days of making it, but it can often last for up to 4 or 5 days.
Try my Instant Pot broccoli and Instant Pot cauliflower for other quick, healthy side dishes.
Ingredients
- 12 oz broccoli florets (6 cups)
- 3 scallions diced
- 1/2 red bell pepper diced
- 1/4 cup raisins
- 1/4 cup sunflower seeds or chopped walnuts
- 1/3 cup organic mayonnaise
- 1 tbs honey
- 2 tbs white vinegar
Instructions
- Chop the broccoli into florets, and dice the scallions and red pepper.
- Place the broccoli, scallions, and red pepper in a large bowl, and add the raisins and sunflower seeds. Stir the mixture.
- In a small bowl, stir together the mayonnaise, honey, and vinegar. Pour the dressing over the broccoli mixture and stir to combine. Taste the salad, and sprinkle with salt if desired. Refrigerate until ready to eat.
- Serve cold or at room temperature.
Approximate Nutrition Info
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Broccoli Salad Price Breakdown
This recipe costs a total of $3.46 to make, or $.29 per half cup serving. Try this broccoli crunch salad for an easy, frugal side dish.
Note: This recipe was first published in 2012, and it was updated in 2020.
It is also wonderful with grapes instead of raisins (pretty with red ones at Christmas) and it keeps for days!
Great idea, Linda! I’ll try that next time.
Thanks so much for the recipe. My husband works at a farm and he brought home 14 heads of broccoli today! This helped use some of it up!
Thanks for your comment. I’m glad the recipe worked for you. That’s a lot of broccoli!
This looks great! I’ll definitely be making this during the summer. Thanks for sharing!
Thanks! I hope you like it. It’s strangely addictive.
Oh! My mom makes something very similar but with mushrooms instead of raisins, and even though I pick the mushrooms out, it’s my all-time favorite salad. I’ll have to try this recipe out soon! It looks delicious.
I hope you like it! It’s great with raisins.