Here’s a classic creamy broccoli salad—crunchy, sweet, tangy, and perfect for potlucks or make-ahead meals.
Classic Broccoli Salad
Ingredients
- 4 cups fresh broccoli florets (bite-size)
- ½ cup red onion, finely chopped
- ½ cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ⅓ cup dried cranberries or raisins
- ¼ cup sunflower seeds or chopped nuts
Dressing
- ¾ cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp sugar or honey
- Salt & black pepper to taste
Instructions
- In a large bowl, combine broccoli, onion, cheese, bacon, cranberries, and seeds.
- In a separate bowl, whisk mayonnaise, vinegar, sugar, salt, and pepper.
- Pour dressing over salad and toss until evenly coated.
- Cover and refrigerate at least 1 hour (overnight is even better).
- Toss again before serving and adjust seasoning if needed.
Variations
- Lightened-up: Use half mayo + half Greek yogurt
- No bacon: Add chickpeas or extra nuts
- Vegan: Vegan mayo + maple syrup
- Extra crunch: Add chopped apples or shredded carrots
Tips
- Use raw broccoli for best crunch
- Cut florets small so dressing coats well
- Letting it chill mellows the onion and softens broccoli slightly
If you want, I can also share a vinegar-based (no mayo) broccoli salad or a Southern-style version with extra sweetness.
