Does broccoli salad get a bad wrap or are you in the know? it’s SO GOOD!!! An amazing combination of creamy crunchy, salty, umami and a little bit sweet. It holds up in the fridge super-well so it’s great for meal planning and leftovers. If you have extra broccoli, then try my broccoli cheddar soup recipe!
Frequently Asked Questions
What do you eat with broccoli salad?
How do you cut broccoli for broccoli salad?
- Wash thoroughly
- Cut the florets from the stem
- Slice the florets from the stem side to the head and break into smaller pieces with your hands as needed.
How long is broccoli salad good for in the fridge?
This salad will keep for up to four days in the fridge but is best when you
How do you make broccoli slaw from scratch?
Cut small pieces of broccoli and mix in a large bowl with shredded cheese, chopped onion, nuts and then mix with a creamy dressing.
Can you make this salad without bacon?
You can sub in turkey bacon, slices of a flavorful sausage, or sauté some mushrooms
How to Make Broccoli Salad
1. Cook the bacon until perfectly crisp. The easiest way to do this is in an oven at 400F. Place your bacon on a wire rack over a baking sheet covered in foil and bake for about 15-20 minutes or until crisp. Bake time will increase with thicker cuts. Reduce oven temperature to 350F and toast the pumpkin seeds for about 10 minutes.
2. While the bacon crisps up you can complete the rest of the salad prep starting with the dressing. Whisk up the mayonnaise, sour cream, apple cider vinegar, salt, and honey on a medium bowl and set aside. Dip a piece of broccoli in and give it a taste test to see if you’d like more salt, vinegar etc.
3. Chop the red onion in to small pieces. Half a small to medium onion is plenty but if you’re not a fan of the bite either substitute them out for shallots or soak in vinegar for a 10 minutes.
4. Shred your sharp cheddar, or cut into small cubes. I prefer freshly shredded sharp cheddar cheese any cheddar or even gouda will work.
5. Chop the broccoli florets from the stems then cut and break into smaller pieces. You want bite-sized bits that will not dominate a fork so err on the smaller side.
6. Add all the ingredients to a large bowl then drizzle with dressing and toss. You might want to reserve a few spoonfuls of bacon, cheddar and onion to sprinkle on top as garnish before serving.
Pro Tips for the BEST Broccoli Salad
- Get that bacon nice and CRISP and don’t forget to toast the pumpkin seeds.
- You can sub in sunflower seeds or almond slivers if preferred or easier to find.
- If you’re making this in advance dress the salad as you go for best results.
- Dried cranberries or raisins add a nice touch of sweetness.
- For those who are not so into the crunch you can blanche the florets in boiling water for 30-60 seconds, then plunge in ice water.
If you love this recipe try these out!
If you’ve tried this broccoli salad recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Broccoli Salad
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- pinch salt
- 2 lbs broccoli
- 7 slices bacon
- 1 cup sharp cheddar
- 1 cup toasted pumpkin seeds
- 1/2 red onion small
Instructions
- Place the bacon on a wire rack over a baking sheet lined with foil and bake at 400F for about 15 minutes or until golden and crispy.
- Toast the pumpkin seeds on a baking sheet at 350F for about 10 minutes.
- Add the mayonnaise, sour cream, apple cider vinegar, salt and honey to a medium bowl then whisk together until combined and set aside.
- Wash the broccoli and cut the florets from the stem then break into small pieces then transfer to a large bowl.
- Shred the cheddar and cut the red onion Into small pieces then place both in the bowl with the broccoli
- Add in the toasted pumpkin seeds then crumble the bacon into the bowl as well.
- Spoon the dressing onto the salad and toss to mix.
Notes
- Get that bacon nice and CRISP and don't forget to toast the pumpkin seeds.
- You can sub in sunflower seeds or almond slivers if preferred or easier to find.
- If you're making this in advance dress the salad as you go for best results.
- Dried cranberries or raisins add a nice touch of sweetness.
- For those who are not so into the crunch you can blanche the florets in boiling water for 30-60 seconds, then plunge in ice water.
This salad was a total winner at our Braai (BBQ) on Saturday. I just replaced half of the broccoli with cauliflower. Absolutely delicious. Thanks once again for great recipes.
So happy you enjoyed!
Wow, great salad with a wonderful tangy dressing. I roasted the broccoli 15mn, used raspberry vinegar and added some cranberries. Feta cheese instead of cheddar could be a nice combo too, thanks for your mouth-watering recipes!
Broccoli is one of my favorite vegetables, and it’s absolutely delicious as the base for this awesome salad…great creamy salad dressing!