Creamy Broccoli Salad
This broccoli salad is one of my absolute favorite side dishes. It’s crunchy, creamy, salty, and just the right amount of sweet—all in one bite.
It’s perfect for potlucks, backyard barbecues, or docktails, and it’s even better when made ahead. In fact, I like to make it the day before so the flavors have time to blend.
While a lot of recipes use sunflower seeds, I prefer roasted cashews in mine—they add a buttery crunch that pairs perfectly with the bacon and cheddar. But feel free to swap in whatever nuts you like.
You can also make it your own by using raisins instead of craisins, or even tossing in chopped apples or other dried fruits. This salad is flexible, and that’s what makes it so fun.
Broccoli Salad
This classic broccoli salad is crunchy, salty, sweet, creamy, and fresh
Ingredients
- 2 heads Broccoli cut into bite-sized pieces
- 1 1/2 cup Mayonnaise
- 2 tbsp sugar
- 3 tbsp cider vinegar
- 1/2 cup diced red onion
- 1/2 pound cooked and diced bacon
- 1 cup shredded cheddar cheese
- 1/2 cup craisins
- 2 pinches kosher salt
- 1/2 tsp fresh ground pepper
Instructions
- Whisk the cider vinegar with the salt and sugar to help dissolve before adding the remaining ingredients.
- Net add the mayonnaise and pepper, and whisk well.
- Add the diced onions; I like to soak my onions in ice water for about 5 minutes first and then drain and add.
- Add the cheese, bacon, and craisins, and mix well,
- Toss in the broccoli and mix well
- Chill for at least an hour or overnight.
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