This broccoli crunch salad brings together raw broccoli, apple, red capsicum, dried cranberries and sunflower seeds tossed in a creamy tahini-yoghurt dressing. Light, nutritious and easy to make, it’s ideal for spring and summer meals, picnics or as a vibrant side dish.
If you’re looking for a fresh way to enjoy broccoli, this mayo-free raw broccoli salad is a delicious alternative. The raw florets retain a satisfying crunch while the dressing adds creaminess and subtle nuttiness from the tahini.
Raw broccoli pairs beautifully with sweet apple, crisp capsicum, tart cranberries and crunchy sunflower seeds. The tahini-yoghurt dressing, balanced with white wine vinegar, Dijon mustard and a touch of honey, coats the ingredients and brings the flavors together. Serve it alongside grilled chicken or stuffed into pita for an easy meal; it also makes a crowd-pleasing dish for entertaining.
Ingredients you’ll need
All you need to make this broccoli crunch salad are simple, wholesome ingredients:
- Broccoli: about 350g florets (roughly 3 heads), cut into bite-sized pieces.
- Sunflower seeds: raw or roasted, about 1/3 cup.
- Dried cranberries: 1/3 cup for sweetness and tartness.
- Red onion: 1/2 small, diced for a mild bite.
- Capsicum (red bell pepper): 1, diced for sweetness and color.
- Apple: 1, diced (Pink Lady or Gala work well).
- Carrots: 2, grated.
- Plain Greek yoghurt: 1/2 cup to form the creamy base of the dressing.
- Tahini: 3 tablespoons to add a nutty depth.
- White wine vinegar: to add acidity (can sub with rice vinegar).
- Honey: 2 teaspoons to balance the dressing.
- Dijon mustard and garlic powder: for seasoning.
- Salt and black pepper to taste.
How to make broccoli crunch salad
1. Prep the vegetables: Chop the broccoli into small florets, dice the apple, capsicum and red onion, and grate the carrots. Place all salad ingredients into a large bowl.
2. Make the dressing: In a bowl or jar, whisk together the Greek yoghurt, tahini, white wine vinegar, Dijon mustard, honey, garlic powder, salt and pepper until smooth. Adjust seasoning to taste.
3. Combine and toss: Pour the dressing over the salad and toss until everything is evenly coated. Garnish with extra sunflower seeds if desired and serve immediately or chill.
How to serve
You can serve the salad immediately for maximum crunch, or chill it for a few hours. Chilling allows the flavors to meld and softens the broccoli slightly, which many people prefer. Add a final sprinkle of sunflower seeds just before serving for extra texture.
- Pair with grilled or poached chicken for a balanced meal.
- Stuff the salad into pita pockets for an easy lunch.
- Top toast or grilled bread with the salad and shredded cheese for a quick savory snack.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Because the broccoli is raw, it keeps a pleasant crunch and often tastes even better the next day after the flavors develop. Toss before serving.
Ingredient substitutions
- Dried fruit: Use raisins or goji berries instead of dried cranberries.
- Seeds and nuts: Swap sunflower seeds for slivered almonds, walnuts or roasted pumpkin seeds.
- Dairy-free option: Use a non-dairy yoghurt or increase tahini and a little lemon juice for a lemon-tahini dressing.
- Protein additions: Stir in chickpeas, edamame or green peas to boost protein and make the salad heartier.
FAQ
Can you eat broccoli raw in a salad?
Yes. Raw broccoli is nutritious and crunchy, and works well in salads and dips. If you prefer a softer texture you can briefly blanch the florets, but it’s delicious raw in this recipe.
Can I blanch the broccoli first?
Yes. To blanch, boil the florets in salted water for about one minute, then transfer to an ice bath to stop cooking. This softens the broccoli and reduces crunch if you prefer a milder texture.
What do broccoli stems taste like?
Broccoli stems have a similar flavor to the florets but are firmer and crunchier. Peel the outer layer if it’s tough and slice the stems thin so they blend seamlessly into the salad.
More nutritious salad recipes
Try other wholesome salads like Beetroot Feta Walnut Salad, Roasted Beetroot Broccoli Salad, Creamy Lentil Pasta Salad or Cajun Salmon Quinoa Salad for more healthy meal ideas.
If you try this broccoli crunch salad recipe or have a question, please leave a comment and rating. I’d love to hear any variations or tweaks you make.
Broccoli Crunch Salad
- Author: Caitlin Rule
- Total Time: 15 minutes
- Yield: Serves 6
Description
This broccoli crunch salad combines raw broccoli, apple, peppers, cranberries and sunflower seeds in a creamy tahini-yoghurt dressing. It’s an easy, nutritious option for warm-weather meals.
Ingredients
- 350g broccoli florets (about 3 heads)
- 1 red capsicum (bell pepper), diced
- ½ red onion, diced
- 1 apple, diced
- 2 carrots, grated
- ⅓ cup raw sunflower seeds
- ⅓ cup dried cranberries
Tahini dressing:
- ½ cup plain Greek yoghurt
- 3 tablespoons tahini
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1–2 tablespoons white wine vinegar (or to taste)
Instructions
- Chop, dice and grate the vegetables, then add all salad ingredients to a large bowl.
- Whisk the dressing ingredients together in a small bowl or jar until smooth. Adjust vinegar and honey to taste for desired acidity and sweetness.
- Pour the dressing over the salad and toss until well coated. Serve immediately or chill for a few hours to let flavors meld.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Toss before serving.
- Prep Time: 15 minutes
- Category: Lunch, dinner
- Method: Salad
- Cuisine: American-style