You know those recipes that just *feel* like summer? The ones that instantly transport you back to a backyard BBQ, even if you’re eating them solo on a Tuesday afternoon? For me, that’s this incredible broccoli salad. I’ve tried so many variations over the years, from the super sweet ones with way too much sugar to the ones that are suspiciously healthy and taste like grass (bless their hearts for trying). But this one? This is the perfect balance. It hits all the right notes: crunchy broccoli florets, sharp red onion, salty bacon, and that creamy, tangy dressing that just clings to everything perfectly. I remember my Aunt Carol making this for every single family gathering, and if you didn’t grab a bowl immediately, you were out of luck. It’s lighter than a creamy pasta salad but infinitely more satisfying than a plain green salad. Seriously, this recipe has saved my potluck game more times than I can count. If you think you don’t like broccoli salad, I promise you, you haven’t had *this* version.
What is Broccoli Salad?
What makes this the definitive book?broccoli salad? Think of it as the ultimate textural masterpiece masquerading as a simple side dish. It’s essentially a cold salad built around raw broccoli florets—and trust me, we’re keeping them raw for that essential crunch—tossed in a dressing that manages to be rich and tangy all at once. It’s not just mayo, though! We blend mayonnaise with a touch of apple cider vinegar and a whisper of sugar to get that classic sweet-and-sour profile that keeps people coming back for more. To really elevate it beyond basic, I add toasted pecans (you *have* to toast them, it makes all the difference) and sharp cheddar cheese. It’s essentially the flavor profile of a great casserole, but served ice-cold and crisp. It’s deceptively simple; you just chop, mix, and let it chill. It’s the kind of dish that tastes even better the next day when the flavors have really had a chance to mingle. Forget those sad, watery salads; this one stays crisp and vibrant for days!
Why you’ll love this recipe?
Honestly, I could dedicate an entire post to why I’m obsessed with this recipe, but let me narrow it down for you. First and foremost, the flavor. It’s a rollercoaster! You get the fresh, slightly earthy bite from the raw broccoli, which is immediately contrasted by the smoky saltiness of real bacon—none of that sad, pre-cooked stuff, please. Then the dressing swoops in: that creamy, slightly sweet tanginess that coats every nook and cranny. It’s got crunch from the nuts, a little bite from the onion, and savory goodness from the cheese. What I love most about this is its sheer resilience. Unlike lettuce-based salads that wilt if you look at them wrong, this broccoli salad actually *improves* as it sits. It’s a lifesaver on busy nights when I need something ready to go for lunch the next day. Plus, it’s incredibly budget-friendly. Broccoli, bacon, a few pantry staples—you probably have most of this right now! It’s also wonderfully versatile. Are you hosting a summer barbecue? Perfect. Need a quick, crowd-pleasing side for a holiday gathering? This is it. If you’re someone who usually dreads making vegetable sides because they feel like too much work, this is your answer. It requires zero cooking other than quickly crisping the bacon, and you can chop everything the night before. It truly stands head and shoulders above its cousins, like coleslaw or a simple vinaigrette-based salad, because it offers real substance and texture.
How do I make this amazing Broccoli Salad?
Quick Overview
This process is pure assembly magic, which is why I turn to it so often. We’re going to break down the hard part—chopping the broccoli and crisping the bacon—and then bring it all together with a luscious dressing. The key here is letting the raw broccoli sit in the dressing for at least an hour. This isn’t cheating; it’s necessary osmosis! The dressing slightly softens the edges of the broccoli while infusing it with flavor, ensuring you don’t have chunks that taste aggressively raw. It’s less about cooking time and more about chilling time. Just make sure your bacon is perfectly crisp and your nuts are toasted, and you’ve essentially conquered this recipe.
Ingredients
For the Main Salad Components:
2 large heads of fresh broccoli (about 6 cups of finely chopped florets). Make sure they are totally dry after washing! I always use a salad spinner for this part.
1/2 cup finely diced red onion. Use less if you are serving this to picky eaters; my kids prefer a milder flavor.
1 cup crumbled sharp cheddar cheese. Sharp is crucial here; the flavor holds up against the dressing.
1 cup toasted pecans, roughly chopped. Toasting them in a dry skillet for about 5 minutes until fragrant is non-negotiable.
For the Crispy Bits:
6 slices thick-cut bacon, cooked until shatteringly crisp and crumbled. Make sure to save a tablespoon or two of that rendered fat!
For the Creamy Dressing:
1 cup real, full-fat mayonnaise. Don’t substitute low-fat here; the richness is part of the magic.
2 tablespoons apple cider vinegar. This provides the necessary acidic punch.
1/4 cup granulated sugar. Yes, it sounds like a lot, but it balances the vinegar and onion beautifully.
1 teaspoon Dijon mustard. For a little extra depth.
Salt and freshly ground black pepper, to taste. I usually start with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by crisping that bacon! You don’t need extra oil. Place the bacon slices in a cold, heavy-bottomed skillet and cook over medium heat until they render out their fat and become perfectly crisp. This usually takes about 8 to 10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain, reserving about a tablespoon of that glorious bacon grease in the pan. Once cool, crumble it up—I like to chop it small so every bite gets some bacon goodness.
Step 2: Mix Dry Ingredients
Take your washed and thoroughly dried broccoli. You want small, bite-sized florets, almost like tiny trees. Don’t leave large chunks; they tend to be too hard. Finely dice your red onion. In a very large bowl—and I mean *large*, because everything needs room to move—combine the broccoli florets, diced red onion, cheddar cheese, and the toasted pecans.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the dressing components. This is where you build the flavor foundation. Combine the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper. Whisk vigorously until the sugar is completely dissolved and the mixture looks smooth and uniform. Taste it now! If it seems too tangy, add a tiny pinch more sugar. If it’s too sweet, add a splash more vinegar. Trust your palate here.
Step 4: Combine
Pour about three-quarters of the dressing over your dry broccoli mixture. Gently toss everything together using large rubber spatulas or your clean hands. You want to coat everything evenly without crushing the broccoli. Add more dressing as needed until everything is lightly coated; you don’t want a soupy salad, but you certainly don’t want dry bits hanging around either.
Step 5: Prepare Filling
Now, fold in the crumbled bacon. Gently mix until it’s distributed throughout the salad. Save a small sprinkle of bacon and pecans for the very top garnish later—it makes the presentation pop!
Step 6: Layer & Swirl
Transfer the entire salad to your serving bowl. Smooth the top gently. Sprinkle the reserved bacon and pecans over the surface. This step is about letting it marry. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, but ideally 3 to 4 hours. This chilling time is essential for the raw broccoli to absorb the dressing’s flavor.
Step 7: Bake
There’s no baking for the salad itself, but if you want to lightly toast the pecans (Step 2), make sure your oven is set to 350°F (175°C) for about 5-7 minutes. Watch them constantly; nuts burn fast!
Step 8: Cool & Glaze
Since this is a cold salad, cooling happens in the fridge! Once chilled, give it one final, gentle toss right before serving, as some ingredients might settle. If you notice it looks a little dry after chilling, you can stir in a tablespoon of extra mayo if you have some leftover, but usually, the original amount is perfect.
Step 9: Slice & Serve
Serve this stunning broccoli salad chilled, straight from the refrigerator. It looks beautiful in a clear glass bowl so people can see all the colorful ingredients. It’s the perfect accompaniment to grilled meats, pulled pork sandwiches, or even just alongside a hearty bowl of soup on a cooler evening.
What to Serve It With
This salad is the ultimate supporting actor, but what a supporting actor it is! Because it’s rich, tangy, and has those smoky bacon notes, it pairs beautifully with almost anything that needs a bright, creamy counterpoint. For Breakfast: Okay, maybe not traditional breakfast, but if you make this the night before, a small scoop alongside scrambled eggs and toast feels surprisingly amazing—the tanginess cuts through the richness of the eggs. For Brunch: This is my go-to for Easter or Mother’s Day brunch. Serve a generous dollop next to fluffy quiche, smoked salmon bagels, or small baked ham slices. A crisp, dry Prosecco is the perfect beverage pairing here! As Dessert: Don’t laugh! If you’re serving a casual, rustic meal, this transitions well. It’s fantastic next to a plate of savory grilled chicken rubbed with herbs or alongside perfectly charred burgers. The salty bacon and sweet dressing make it feel indulgent enough to wrap up a meal. For Cozy Snacks: My favorite way to eat leftovers is actually crumbled over a baked sweet potato with a little extra pepper. The warmth of the potato against the cold, crunchy salad is just heavenly. I’ve also found that mixing a spoonful into a plain Greek yogurt dip makes for an unexpectedly delicious veggie dip!
Top Tips for Perfecting Your Broccoli Salad
I’ve definitely learned a few things about this recipe after making it fifty-plus times. First, let’s talk about the broccoli prep. Zucchini Prep: Wait, I meant *broccoli* prep! My biggest learning curve was realizing how much water raw broccoli holds. If you don’t dry it thoroughly after washing, the dressing instantly becomes watery and thin. I highly recommend chopping the florets, washing them, and then laying them on a clean kitchen towel to air dry while you cook the bacon, or just use that salad spinner aggressively. Secondly, don’t skimp on the red onion, but dice it tiny. Big chunks of raw onion can overpower the whole dish, so aim for nearly minced pieces so you get a hint of flavor in every bite without that harsh shock. Regarding the Mixing Advice, I learned the hard way not to use a food processor unless you want broccoli mush. Hand chopping or pulsing *very* briefly is the only way to maintain that beautiful, crisp texture we’re chasing. For the Glaze Variations, if you want a slightly lighter dressing, substitute half the mayo with plain Greek yogurt, but add an extra half-teaspoon of sugar because yogurt is tangier. For Ingredient Swaps, sunflower seeds are a fantastic, nut-free alternative to pecans, though they don’t need toasting quite as long. If you absolutely hate cheese (I can’t imagine why!), omit it, but add 2 tablespoons of finely chopped celery for extra texture back in. Finally, on Baking Tips (for the pecans, remember!): If you forget to toast them, the salad tastes fine, but it lacks that profound nutty depth. A light toast wakes them right up! If you’re worried about the sugar in the dressing, you can try swapping it for maple syrup, but use slightly less—about 3 tablespoons—as maple syrup is sweeter and adds a slightly different caramelized note.
Storing and Reheating Tips
The excellent news about this specific broccoli salad is that it stores like a champ. It truly thrives on refrigeration. Refrigerator Storage: Keep it tightly covered in an airtight container. It’s actually better on day two than day one! It should stay perfectly fresh and crisp for a solid 4 to 5 days. I’ve pushed it to six days, but by day six, the broccoli starts to get a little softer, which some people actually prefer, but I like that initial crunch. Room Temperature: Because this dressing is mayo-based, you should never leave it out for more than two hours, especially if you’re serving it at an outdoor event. If it’s a cool day, you can get away with 3 hours, but I always err on the side of caution and keep it chilled until serving time. Freezer Instructions: Don’t freeze it! The mayonnaise will break when thawed, resulting in a watery, separated mess, and the raw broccoli will turn mushy. Stick to fridge storage. For Glaze Timing Advice, always dress the salad completely before chilling. Do not try to store the components separately and dress it right before serving; the magic happens when the broccoli soaks up that creamy, tangy goodness while resting!
Frequently Asked Questions
Final Thoughts
There you have it—the only broccoli salad recipe you’ll ever need in your arsenal. This dish is more than just chopped vegetables and bacon; it’s comfort food that feels fresh and bright. It’s the side dish that always gets asked about at gatherings, and honestly, it’s just so satisfying to make because it’s fast and the payoff is huge. Every time I pull that big, colorful bowl out of the fridge, I remember why I fought my Aunt Carol for the last serving back in the day! Don’t let the raw broccoli scare you; trust the chilling time, trust the balance of sweet and tangy, and definitely trust the bacon. If you try this out, please do me a favor and leave a comment below letting me know how long it took for your batch to disappear! I love hearing about your tweaks and successes. Happy chilling, and happy eating!
broccoli salad
Ingredients
Main Ingredients
- 2 large eggs
- 0.5 cup sugar
- 1 teaspoon cornstarch
- 1 teaspoon dry mustard powder
- 0.25 cup white wine vinegar
- 0.25 cup water
- 0.5 cup mayonnaise
- 2 heads broccoli (cut into florets)
- 0.5 cup golden raisins
- 8 slices bacon (cooked and crumbled)
- 0.5 cup sliced almonds
- 10 oz can mandarin oranges (drained)
- 1 small red onion (chopped)
- 1 cup mushrooms (sliced)
Instructions
Preparation Steps
- In a medium saucepan, whisk eggs, sugar, cornstarch, and dry mustard powder together. Stir in white wine vinegar and water.
- Heat over medium heat, whisking frequently until thickened, about 5 minutes. Remove from heat and stir in mayonnaise. Allow the dressing to cool.
- Add broccoli florets to a large bowl. Pour the cooled dressing over the broccoli and stir to combine. Refrigerate the salad for at least 2 hours to let flavors meld.
- Stir in golden raisins, crumbled bacon, sliced almonds, mandarin oranges, chopped red onion, and sliced mushrooms just before serving.
