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Broccoli Carrot Salad Recipe

"When I sampled this at an eatery, I was struck by the mix of sweet and salty flavors and different textures," recounts Katie Watson of Powell, Tennessee. "I asked our server for the recipe, and she obliged...adding that she often prepares it at home herself."
TOTAL TIME: Prep/Total Time: 5 min. YIELD:2-3 servings


  • 2 cups fresh broccoli florets
  • 1 cup shredded carrot
  • 1/2 cup sunflower kernels
  • 1/2 cup dried cranberries
  • 1/2 cup coleslaw dressing


  • 1. In a small bowl, combine all ingredients. Serve at room temperature or chilled. Yield: 2-3 servings.

Nutritional Facts

1/2 cup: 401 calories, 28g fat (3g saturated fat), 20mg cholesterol, 708mg sodium, 36g carbohydrate (27g sugars, 5g fiber), 7g protein

Reviews for Broccoli Carrot Salad

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Reviewed Oct. 7, 2012

"Instead of coleslaw dressing, use equal parts of vinegar, sugar and oil. It's very good."

Reviewed Aug. 9, 2012

"I've made this many times. It's good and really easy. I use low-calorie coleslaw dressing."

Reviewed Sep. 5, 2011

"Delicious! Made it for a Labor Day picnic. I used Marzetti coleslaw dressing, only change was that I used pine nuts instead of sunflower kernels since that's what I had on hand. It's so easy to make!"

Reviewed Jan. 14, 2011

"This salad is easy to make and is good! I use Rudolph's coleslaw dressing and sometimes use dried cherries instead of cranberries. When I bring it to potluck dinners I am always asked for the recipe."

Reviewed Jun. 13, 2010

"Even the people who don't like broccoli love this fast and easy to prepare dish."

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