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This classic broccoli salad recipe is the perfect side dish for just about anything and a favorite potluck pick.
Why You’ll Love This Recipe
I’ve been making this broccoli salad for years and my mother made it before I did. With just a little chopping this salad can be ready in under 20 minutes.
The salad is full of treat texture from the broccoli, onion and bacon. There is sweetness from the sugar and dried currents and a bit of vinegar in the dressing gives it a subtle bite.
It is one of my favorite summer salads and one I make over and over again, year after year.
Broccoli Salad Ingredients
- Broccoli. I like it chopped small. I use the flower part and the stock but I do peel the stock.
- Red Onion
- Bacon. Fried crisp
- Sunflower Seeds. I prefer salted sunflower seeds.
- Currants. You can also used dried cherries or dried cranberries.
Broccoli Salad Dressing
- Mayonnaise
- Sugar
- Apple Cider Vinegar
How to Make Broccoli Salad
- Chop broccoli The trick to this salad for me is to cut the broccoli nice and small. Lucky for me, my husband is an expert broccoli cutter and he knows just the way I like it.
- Combine all the salad ingredients together in a large bowl.
- Whisk together dressing in a small bowl combining dressing ingredients
- Chill dressing until ready to serve.
- Toss salad with dressing.
- Tip #2
- If you prefer a lighter salad dressing you can use a combination of canola oil, rice vinegar and sugar. (recipe below)
Other Add Ins
- Almonds
- Raisins
- Pecans
- Sharp Cheddar Cheese, grated or cubed
- Roasted red peppers
- Sun Dried Tomatoes
Frequently Asked Questions
There are recipes that call for blanching, but I never do. If you chop the raw broccoli up small enough and peel the stem there is no need to blanch and it saves you time not to.
This salad is the perfect make ahead salad and I think it tastes better if it is allowed to chill in the fridge before serving. Keep stored in an airtight container and it will last for 3-4 days.
Other Favorite summer salads
Try these other delicious broccoli recipes:
Broccoli Salad
Ingredients
Salad:
- 6 cups broccoli florets
- 1/2 cup red onion diced
- 1/2 cup dried currants or craisinets
- 1/3 cup sunflower seeds
- 1/2 lb. bacon cooked and crumbled
Broccoli Salad Dressing
- 1 cup mayonnaise
- 2 Tbsp apple cider vinegar
- 3 Tbsp sugar
Light Dressing:
- 3 Tbsp canola oil
- 3 Tbsp seasoned rice vinegar available in the Asian aisle
- 2 Tbsp sugar
Instructions
- Mix together the dressing ingredients and pour over salad ingredients
- Keep in the refrigerator until ready to serve.
- If it is going to be in the refrigerator for a while wait to add the sunflower seeds and bacon so they don’t get soft. You want them crisp.
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Nutrition Facts:
Sophie says
Love broccoli salad & this sounds wonderful. I have a question – I can’t find the rice vinegar =/ before I just use the regular mayo base, is there another vinegar or substitution you’d recommend? Thanks!
Anita says
This has become a new family FAV! I also add in some carrots for extra crunch & color. And just because I had them in the house the first time I made it:)
Leigh Anne says
So glad it is a family favorite. Love the idea of adding carrots!
Mai Do says
I love to learn new dishes, specially for all differents kind of salad & gills. Thanks everyone
Erin says
Just got this ready for Thanksgiving tomorrow (bacon and sunflower seeds in separate bags in the fridge. Excited to try something new with our traditional meal. Thank you so much!
Karen says
Thank you for the recipe. I made this salad for a cook-out on the 4th of July. It was wonderful! I will be making this again and again.