Description
Beautiful, colorful and crunchy, this broccoli crunch salad is a blend of fresh broccoli, cabbage, carrots, crispy bacon and sweet dried cranberries, all tossed in a bright vinaigrette. An easy, delicious side that feeds a crowd and is perfect for potlucks and family gatherings.
Ingredients
Scale
- 6 cups finely chopped broccoli with stems
- 2 cups shredded purple cabbage
- 2 cup shredded carrots
- 8 oz bacon, cooked and diced, optional
- 1 cup unsweetened dried cranberries
Dressing:
- 2/3 cup extra virgin olive oil
- 1/4 cup + 1 tablespoon Dijon mustard
- 1/4 cup apple cider vinegar
- 2 cloves garlic, finely minced
- 1 tablespoon honey
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper
Instructions
- Prepare the vegetables by finely chopping the broccoli, including the stems, and placing them in a large mixing bowl.
- Add the shredded purple cabbage and shredded carrots to the bowl with the broccoli.
- Cook the bacon until crispy, then place it on a paper towel to drain excess fat. Dice the cooked bacon and add it to the bowl with the vegetables. Add the unsweetened dried cranberries to the bowl.
- Make the dressing by whisking together the extra virgin olive oil, Dijon mustard, apple cider vinegar, finely minced garlic, honey, sea salt, and fresh cracked pepper in a small bowl until well combined.
- Pour the dressing over the broccoli mixture and toss well to ensure all the ingredients are evenly coated with the dressing.
- Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld together. Serve chilled as a crunchy and refreshing side dish.
Notes
Store leftover salad in an airtight container in the refrigerator for about 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 324.8
- Sugar: 9
- Sodium: 961.5
- Fat: 24.1
- Saturated Fat: 5.4
- Trans Fat: .1
- Carbohydrates: 15.8
- Fiber: 3.6
- Protein: 12.5
- Cholesterol: 28.1