I crave classic Deli Broccoli Salad, but it’s drenched in mayo, which is delicious, but doesn’t offer much nutrition.
This version has the same creamy, crunchy, sweet-and-tangy vibe, but uses mainly Greek yogurt for a fresher, feel-good twist. The yogurt adds protein for staying power and good bacteria for gut health.
This is the kind of colorful side dish that disappears fast at parties, is great for meal prep, and is the perfect sidekick to any grilled protein.
15 minutes • Servings: 8 Print Recipe
Ingredients
Dressing
- 1 cup plain 2% Greek yogurt
- 2 tablespoons olive oil mayonnaise
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
Salad
- 2 heads broccoli, cut into small bite-sized pieces (about 6–8 cups)
- 1 cup shredded red cabbage
- 1/2 red onion, finely chopped (about 1/2 cup)
- 6 Medjool dates, pitted and chopped
- 1/2 cup dry roasted salted almonds, chopped
Directions
- In a large bowl, whisk together the Greek yogurt, mayo, apple cider vinegar, maple syrup, and sea salt until smooth.
- Add the broccoli, cabbage, onion, dates, and almonds.
- Toss well until everything is evenly coated in the dressing.
- Refrigerate for at least 15 minutes before serving to let the flavors come together. Serve chilled. Store covered in the refrigerator for up to 4 days.
Nutritional Facts for Broccoli Salad
1 cup
8
Daily Value %*
8%
12%
5%
1%
9%
5%
12%
14%
0%
8%
6%
8%
* Daily Value % based on a 2000 calorie diet.
Linda Daniels says
Love your section with John Williams. Will look forward to fixing and eating your Broccoli salad. Great ingredients.
Thanks-
DJ Blatner, RDN says
Glad you catch me on the radio! And I’m obsessed with this broccoli salad!! Enjoy!