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Close up view of carrot broccoli crunch salad on a plate.
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Carrot Broccoli Crunch Salad

A sweet, tangy, crunchy, refreshing salad of julienne carrots and broccoli with cranraisins, sunflower seeds, and green beans sprinkled in with a tangy dressing.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Salad
Servings: 4 - 1 cup servings
Author: Ellen


  • 3 carrots (washed and peeled)
  • 1/2 head of broccoli (washed)
  • 1 cup frozen peas (thawed)
  • 2 green onion stalks
  • 1/2 cup cranraisins
  • 1/4 cup sunflower seeds (shelled)
  • 1/4 cup white sugar
  • 1/4 cup apple cider vinegar
  • 2 TBS light mayonnaise
  • 1 TBS water
  • 1 TBS olive oil
  • 1 TBS Dijon mustard
  • 1/2 tsp Frank's hot sauce (or hot sauce of your choice)
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • In a medium bowl add the sugar, apple cider vinegar, mayonnaise, water, olive oil, Dijon mustard, hot sauce, salt and pepper.
  • Whisk all the ingredients until sugar is dissolved. You will need to whisk together again just before pouring onto the vegetables.
  • Cut the carrots into thirds lengthwise and then julienne.
  • Toss into a large bowl.
  • Cut the florets off the broccoli head and toss in with the carrots.
  • Julienne the rest of the broccoli.
  • Toss in with the carrots and florets.
  • Chopped the green onion stalks into 1/4 inch pieces, toss in with the other vegetables.
  • Add the green peas, cranraisins, and sunflowers seed with the other vegetables.
  • Toss together to mix in.
  • Whisk dressing again and then pour over the vegetables.
  • Cover and place in refrigerator for a few hours.