Ingredients
For the salad
- 4 cups fresh broccoli florets, cut very small
- 1 cup sweet corn, drained
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped yellow or orange bell pepper
- ½ cup finely chopped red cabbage
- ¼ cup finely diced red onion
- ½ cup shredded cheddar cheese
- ¼ cup chopped cucumber, optional
- 2 tablespoons sunflower seeds, optional
Creamy dressing
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 1½ tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1–2 teaspoons powdered erythritol or another suitable sugar-free sweetener, optional
Instructions
- Prepare the broccoli:
Wash and dry the broccoli thoroughly. Cut the florets into small, bite-size pieces. Keeping them small makes the salad easier to eat and helps the dressing coat every piece. - Prepare the vegetables:
Finely chop the peppers, cabbage, red onion, and cucumber if using. Drain the corn very well. - Make the dressing:
In a bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, lemon juice, Dijon mustard, garlic powder, salt, pepper, and sugar-free sweetener if desired. - Combine:
Add broccoli, corn, peppers, cabbage, onion, cheese, and sunflower seeds to a large bowl. - Dress the salad:
Pour the dressing over the vegetables and gently toss until everything is evenly coated. - Chill:
Cover and refrigerate for at least 1 hour. This allows the flavors to blend and the dressing to settle into the broccoli. Chilling broccoli salad before serving is a commonly recommended step. - Final stir:
Stir again before serving. If it seems too thick, add 1–2 teaspoons of Greek yogurt or a small splash of lemon juice.
Yield
6–8 servings
Prep time
20 minutes
Chill time
1 hour
Total time
About 1 hour 20 minutes
Nut & Allergy Information
- Contains nuts: No, as written.
- Contains peanuts: No.
- Optional sunflower seeds: Sunflower seeds are seeds, not tree nuts, but packaged products can have cross-contact with nuts.
- Dairy: Yes, from cheddar and Greek yogurt.
- Egg: Usually yes if using conventional mayonnaise.
- Gluten: Naturally gluten-free, but check packaged mayonnaise, mustard, cheese, and seeds if gluten cross-contact is important.
- Nut-free version: Simply use sunflower seeds only, or leave the seeds out completely.
- If adding almonds or walnuts: Those would make the recipe contain tree nuts. Almonds, walnuts, or pecans are common alternatives to sunflower seeds in broccoli salads.
