Fresh Broccoli Salad Recipe
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.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 199kcal
Author: Scott Groth
For the Broccoli Salad Dressing
- ¾ cup mayonnaise
- 2 teaspoons apple cider vinegar
- 1 tablespoon honey
- 1 pinch Kosher salt
For the Broccoli Salad
- 1 head broccoli florets
- ¼ red onion diced
- ½ 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 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.
Serving: 1serving | Calories: 199kcal | Carbohydrates: 4g | Protein: 3g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 237mg | Potassium: 79mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 0.3mg