Sometimes you just need a great summer side dish. You’ve found it with my fresh summertime broccoli salad recipe. We’re not going to make a wimpy broccoli salad… no… we’re going to put together robust flavors that really pack a punch. Next time you need a fun and fantastically flavorful side dish, make sure you bring this awesome recipe.
This broccoli salad recipe is: Low Carb, Gluten Free and Fantastic.
Summertime Broccoli Salad Recipe
We have enjoyed this broccoli salad for years around our house. Although not a staple (it took a while for my kids to love anything with raw broccoli) it is coming back into the rotation more and more every year. This summer I’ve made it twice and each time it amazes me just how much I love the flavor combinations with the cheddar, broccoli and awesome dressing.
My suggestion for this broccoli salad is to combine everything about an hour before you are ready to serve it. Make sure it is in the refrigerator to preserve the crispness of the broccoli florets. During its short stay in the fridge, all the flavors will combine and meld together into a truly tasty treat.
If you want, go ahead an peel the stalk of the broccoli. I always use it in my recipe, although it doesn’t taste any different without using it. I like to use a julienne peeler on the stalk to get nice, thin strips. I mainly use it because it adds a little volume and I hate throwing away perfectly usable ingredients. Up to you whether to use it or not!
How long does broccoli salad last?
Broccoli salad will last for a day once it has been dressed. That being said, it is best to dress the salad as close to the time it is being served as possible. The salt in the dressing starts to extract the water from the broccoli and tomatoes, which will create a bit of a broccoli flavored soup at the bottom of the bowl if left overnight.
To extend out the life, make sure that the salad stays nice and cold. It will keep the florets from softening longer, keeping the salad nice and crunchy. Nobody wants a limp salad.
Keep in mind that this salad has a mayo base which does NOT hold well in direct sunlight… particularly if you have made your own mayo!
Looking for some recipes that would pair perfectly with the broccoli salad? No problem- check these out:
Here are some other awesome summertime side dishes:
There's something special about a chilled broccoli salad in the summertime. Mine has a zippy dressing and a luscious flavor profile with cheddar and bacon. If only everything in summer was as good as this salad.
- 3/4 Cup Mayonnaise
- 2 Teaspoons Apple Cider Vinegar
- 1 Tablespoon Honey
- 1 Pinch Salt
- 1 Head Broccoli Florets
- 1/4 Red Onion Diced
- 1/2 Cup Shredded Cheddar
- 10 Cherry Tomatoes
- 3 Slices Cooked Bacon
Combine all the ingredients for the dressing together in a small bowl. Set aside.
Combine all the ingredients together for the broccoli salad in a larger sized mixing bowl.
Spoon the broccoli salad dressing over the top of the broccoli salad ingredients.
Mix well with a wooden spoon or a spatula.
Transfer to a serving dish and serve chilled!
Although you may use store bought mayo for this recipe, I always suggest using homemade if possible... particularly if you are avoiding sugar. If you need a quick recipe to make mayo, check out this video on How to Make Mayo.
I can't stress enough that the longer the broccoli salad sits, the more runny it gets. The best bites are the ones with the dressing, which starts to deteriorate after a couple hours into a soupy consistency. There's a lot of moisture trapped in the veggies which begins to release when the salt is added.
Want some more crunch? Add in some pepitas, sunflower seeds, crushed pistachio or cashews. They are all really good with this recipe.
PLEASE NOTE: Nutritional Information is supplied by NutriFox and may not be 100% accurate.