A rustic bowl of raw broccoli, carrot, and parsnip salad with dried cranberries and raisins, tossed in a light yogurt-mayo dressing and garnished with fresh herbs, styled on a ceramic plate with a linen napkin.

Raw broccoli carrot parsnip salad with cranberries is a crisp, refreshing vegetable-forward dish made with chopped raw broccoli, carrots, and parsnips, tossed in a light yogurt-mayo dressing. Bright, crunchy, and lightly tangy, this salad works beautifully as a side, a make-ahead lunch option, or a lighter alternative to classic creamy slaws.

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Raw broccoli, carrot, and parsnip salad with dried cranberries and raisins in a ceramic bowl, styled on a rustic plate with herbs and peppercorns, with Daisy the cat relaxing in the background.

Hey folks – I hope you all are doing well!

This week I’m keeping things fresh, simple, and veggie-packed. Raw salads like this one are a great way to showcase everyday vegetables in a slightly different way, especially when you’re craving something crunchy but not heavy. So, let’s dive into this raw broccoli carrot parsnip salad with cranberries.

Why You’ll Love This Raw Broccoli Carrot Salad

Fresh and crunchy: Raw broccoli, carrots, and parsnips give this salad plenty of texture and bite.
Light but satisfying: The yogurt-mayo dressing keeps things creamy without feeling heavy.
Make-ahead friendly: This salad holds up well in the fridge and tastes even better after resting.
Distinct from classic slaw: Broccoli leads the way here, setting it apart from carrot-forward salads.

Flavour and Texture Profile

This raw broccoli carrot salad is crisp, lightly sweet, and gently tangy. The broccoli provides structure and freshness, carrots add sweetness, parsnips bring a subtle earthy note, and dried cranberries offer small pops of chewiness and contrast. The yogurt-based dressing coats everything lightly without masking the vegetables.

Ingredients You’ll Need for This Recipe

To make this raw broccoli carrot parsnip salad, you will need a handful of simple, wholesome ingredients that work beautifully together in a light, creamy dressing.

Broccoli: The main ingredient of the salad, chopped into small florets and tender stem pieces for crunch and structure.
Carrots: Fresh and crisp, adding natural sweetness and colour to balance the broccoli.
Parsnips: Mildly sweet and earthy, bringing depth and variety to the raw vegetable mix.
Dried cranberries and raisins: A mix of tart and sweet dried fruit that brightens the salad and adds chewy texture.
Fresh dill: Light and aromatic, adding freshness that works especially well with yogurt-based dressings.
Greek yogurt: Forms the creamy base of the dressing while keeping it light and fresh while adding extra protein.
Mayonnaise: Adds richness and rounds out the yogurt for a balanced, not-too-heavy dressing.
Salt and black pepper: Essential for seasoning and bringing all the flavours together.

Possible Additions and Variations

Add nuts or seeds: Sunflower seeds, sliced almonds, or walnuts work well for extra crunch.
Swap the dried fruit: Black currants or chopped dried apricots can replace cranberries and raisins.
Make it fully yogurt-based: Skip the mayo entirely for an even lighter dressing.
Add herbs: Fresh thyme, oregano, or parsley adds a fresh, aromatic note.
Turn it into a meal salad: Add cooked chicken or chickpeas for extra protein.

How to Make Broccoli Carrot Parsnip Salad

Start by preparing the vegetables. Chop the broccoli into small florets, either finely for a more delicate texture or a bit rougher if you prefer a rustic salad with extra crunch. Finely slice or shred the broccoli stems. Grate or julienne the carrots and parsnips, keeping the pieces similar in size so the salad is easy to eat raw and well balanced.

Transfer the vegetables to a large mixing bowl and add the dried cranberries, raisins, and chopped fresh dill. Toss gently to distribute everything evenly.

In a small bowl, whisk together the yogurt, mayonnaise, salt, and black pepper until smooth. Pour the dressing over the vegetables and toss until everything is lightly coated. The salad should be creamy but not heavy.

Taste and adjust seasoning if needed. For best texture, let the salad rest for about 10–15 minutes before serving to allow the flavours to meld. Serve chilled or at cool room temperature.

More Healthy Salad Recipes

Are you looking for more healthy salad ideas, like this Raw Broccoli Carrot Parsnip Salad with Cranberries? Be sure to check more recipes below:

I’d love for you to try this Raw Broccoli Carrot Salad. If you give this healthy salad a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!