Carrot-Broccoli Salad
A vibrant and crunchy carrot-broccoli salad flavored with dill and garlic salt, perfect for a light, fresh side dish or healthy snack option.
Ingredients
Instructions
- Mix together the salad dressing, dill weed, and garlic salt in a small bowl.
- Pour the dressing mixture over the chopped broccoli, sliced carrots, and onions.
- Stir all ingredients together until evenly coated and well combined.
Tips & Substitutions
For a fresher taste, consider using homemade dressing instead of store-bought. If you want to add more crunch, try including some chopped nuts like pecans or walnuts from our Good Nuts!! recipe. You can also substitute the dill weed with fresh dill for a more intense flavor, or add some chopped bell peppers for extra color.
Serving Suggestions
This Carrot-Broccoli Salad makes a fantastic side dish for grilled meats or a light lunch on its own. Pair it with a protein like grilled chicken or fish for a balanced meal. It also goes well with refreshing dishes like Tropical Fruit Dip for a flavorful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed cold, so no need to reheat; simply take it out of the fridge and serve. If the salad seems dry after a day, mix in a little extra salad dressing before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Broccoli Salad contains roughly 326 calories, with 6g protein, 52g carbohydrates, and 12g fat. It is an excellent source of vitamin A (120% of the Daily Value), dietary fiber (37% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of iron and protein. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad in advance?
Yes, you can prepare the salad a day ahead, just keep the dressing separate until you're ready to serve. Mixing it in right before serving will help keep the vegetables crisp and fresh.
What can I use instead of salad dressing?
You can use a vinaigrette or yogurt-based dressing for a lighter option. Alternatively, for a homemade touch, blend olive oil, vinegar, and a touch of mustard for a quick dressing.
Is this salad vegan?
Yes, this recipe can easily be made vegan by using a plant-based salad dressing. Always check the label to ensure it's free from dairy and other animal products.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).