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Summer Broccoli Salad



  • 4-5 cups of chopped broccoli florets
  • ¼ head of cabbage sliced into strips
  • 1 large carrot shredded
  • ¼ red onion sliced into strips (or diced if you like smaller pieces)
  • ½ cup manchego cheese Or whatever cheese you have on hand. You can leave this out if you are dairy free!


  • 3-4 tbsp raw honey
  • 3 tbsp olive oil
  • 3 tbsp Dijon mustard
  • 1 - 2 tbsp apple cider vinegar I liked more bite of vinegar, but my younger girls ate this happier with 1 tbsp
  • ½ tsp garlic powder
  • ¼ tsp sea salt to taste
  • Pepper to taste


  • Put all of the broccoli salad ingredients in a medium mixing bowl.
  • Put all of the dressing ingredients into a jar with a lid and shake vigorously to combine. You could use an immersion blender if you wish. Pour the dressing over the salad and toss. Start with ½ of the dressing and add more to your liking. It really depends on how much dressing you like on your salad. I use the whole jar most of the time. Any leftovers taste great on any salad you make and will keep in the fridge for weeks.
  • This broccoli salad will keep in the fridge for about 5 days. Make some on the weekend and use it as your weekday lunch veggie each day!