https://homeiswheretheboatis.net/2019/04/19/potluck-sweet-and-crunchy-broccoli-salad/
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Makes about (12) 1 cup servings
Salad Ingredients
1 12 oz. bag broccoli slaw
1 broccoli crown, cut into small florets
1 cup shredded or matchstick carrots
1/2 cup diced red onion (or more to taste)
1 cup dried cranberries
1 cup salted sunflower seeds
Dressing Ingredients
3/4 cup plain Greek yogurt
1/3 cup red wine vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper.
Directions
In a large bowl, combine broccoli slaw, florets, shredded carrots, cranberries, sunflower seeds, and red onion.
To make the dressing, whisk together Greek yogurt, red wine vinegar, salt and pepper.
Pour the dressing over the slaw mixture and mix to combine. Refrigerate at least 2 hours up to overnight.
Notes: While we have eaten leftovers of this salad two days later, for best flavor, enjoy within 4 – 24 hours. If I’m making it to serve the next day, I’ll wait and stir in sunflower seeds before serving so they retain some crunch. Crumbled bacon is a great addition to this salad too. Adjust ingredients to your taste. The deli version at my grocery store has raisins as well as dried cranberries in this salad.