Creamy Broccoli Salad Recipe
If you’re anything like me, you’re always on the hunt for that one salad that actually makes people go back for seconds.
Well, this creamy broccoli salad is it. It’s crunchy, creamy, a little tangy, and totally addictive. You’re going to want this on repeat, trust me.
Why You’ll Love This Creamy Broccoli Salad
-
It’s super easy to throw together, no stove required.
-
Perfect for potlucks, BBQs, and lazy lunches.
-
Sweet, salty, crunchy, and creamy all in one bite.
-
It keeps well, so you can make it ahead of time.
-
Even broccoli haters tend to love it. (I’ve converted a few!)
Ingredients You’ll Need
-
4 cups fresh broccoli florets (bite-sized)
-
1/2 cup red onion, finely chopped
-
1 cup shredded cheddar cheese
-
1/2 cup cooked bacon, chopped (or bacon bits)
-
1/3 cup sunflower seeds (optional but delicious!)
-
1/2 cup dried cranberries or raisins
For the creamy dressing:
-
3/4 cup mayonnaise
-
2 tablespoons apple cider vinegar
-
1 tablespoon sugar (or honey if you prefer)
-
Salt and black pepper to taste
How to Make This Creamy Broccoli Salad
Step 1: Chop the broccoli into small, bite-sized florets. You want them nice and small so they soak up all that creamy dressing.
Step 2: Add the broccoli to a big mixing bowl. Toss in the red onion, shredded cheddar, bacon, sunflower seeds, and dried cranberries.
Step 3: In a small bowl, whisk together the mayo, apple cider vinegar, sugar, salt, and pepper. That’s your creamy magic right there.
Step 4: Pour the dressing over the salad ingredients and mix everything up until it’s all coated and happy.
Step 5: Cover and chill in the fridge for at least 30 minutes. This gives the flavors time to mingle.
Step 6: Give it a quick stir before serving. Taste and adjust seasoning if needed.
Storage Options
-
Store in an airtight container in the fridge for up to 3 days.
-
Stir before serving to redistribute the dressing.
-
Not freezer-friendly (mayo + fresh veggies = nope).
Variations and Substitutions
-
Swap mayo for Greek yogurt or a mix of both for a lighter version.
-
Use chopped almonds or pecans instead of sunflower seeds.
-
Try dried cherries instead of cranberries.
-
Add cooked, chopped chicken for a full meal.
-
Throw in some chopped apples for a juicy crunch.
Mistakes to Avoid & How to Perfect the Recipe
-
Don’t skip chilling—it really helps the flavors blend.
-
Avoid over-chopping the broccoli into mush.
-
Make sure to taste the dressing before mixing it in.
-
Too much sugar can make it cloying—start with a little and add more if needed.
-
Don’t drown it in dressing; coat lightly and adjust.
FAQs
Q: Can I make this a day ahead?
A: Yes! It actually tastes better the next day.
Q: Can I use frozen broccoli?
A: I wouldn’t. Fresh gives the best crunch and texture.
Q: What can I use instead of mayo?
A: Greek yogurt works well, or a combo of yogurt and sour cream.
Q: How do I make it vegetarian?
A: Just skip the bacon or use plant-based bacon crumbles.
Q: Can I leave out the sugar?
A: Yes, or you can substitute honey or maple syrup for a different flavor.
Q: Is this keto-friendly?
A: Yes, if you skip the dried fruit and sugar.
Q: How long will it stay good in the fridge?
A: 2–3 days is ideal. After that, it starts to lose its crunch.
Conclusion
You Might Also Want To Try
⬇⬇⬇
Creamy Broccoli Salad
Ingredients
- 4 cups broccoli florets
- 1/2 cup red onion
- 1 cup shredded cheddar
- 1/2 cup bacon
- 1/3 cup sunflower seeds
- 1/2 cup dried cranberries
- Dressing:
- 3/4 cup mayo
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- Salt and pepper
Instructions
- Chop the broccoli.
- Mix all salad ingredients in a bowl.
- Whisk the dressing ingredients.
- Pour dressing over salad and mix.
- Chill 30 mins.
- Stir and serve.
Notes
- Let it chill to soak up the flavors.
- Use whatever nuts or dried fruit you love.
- Great for meal prep or potlucks.
Nutrition Information
Yield 6Amount Per Serving Calories Around 280 per serving