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Use a sharp knife or box grater to shred the broccoli stems, carrots, and cabbage. Thinly slice the red onion and finely chop the parsley. Add all veggies to a large mixing bowl along with the sunflower seeds and cranberries.
In a separate small bowl, whisk together Greek yogurt (or mayo), apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and pepper. The consistency should be creamy but pourable.
Pour the dressing over the veggies and toss well until everything is evenly coated. Make sure the dressing gets into every nook and cranny—especially if you’re using a thick slaw mix.
Cover the bowl and refrigerate the broccoli cabbage salad for at least 30 minutes before serving. This resting time lets the vegetables absorb all the flavor from the dressing and softens the cabbage just slightly.
Before serving, give the salad another toss. Garnish with a few extra seeds or a fresh sprinkle of parsley for a pop of color.