This broccoli salad is a delicious way to get those veggies in. Lightly dressed in a sweet and tangy dressing, this old potluck favorite is perfect for meal prepping or summer time barbecues. It’s packed full of greens and studded with sweet craisins and salty bacon, providing a satisfying crunch. Serve topped with grilled chicken for a one-dish summer dinner!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Salad
- Fresh broccoli florets
- Broccoli slaw
- Craisins
- Sunflower seeds
- Bacon
- Red onion
Dressing
- Mayonnaise – Full fat is best, but light is ok. Avoid Miracle Whip.
- Red wine vinegar
- Creole or other mild coarse-grain mustard
- Grated red onion
- Kosher salt
- Black pepper
- Granulated sugar
How to Make Broccoli Salad
- Combine the dressing ingredients in a small bowl and whisk until smooth. Set aside.
- Break the broccoli florets into small pieces and toss with the broccoli slaw. Add the bacon, Craisins, chopped onion, and sunflower seeds. Toss until combined. Drizzle the dressing over the salad and combine thoroughly.
- If possible, chill for at least an hour before serving.
Storing and Other Tips
- Store finished salad in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Make it a meal: Add a grilled protein for a delicious one-dish dinner.
Frequently Asked Questions
Can I make this ahead of time?
Yes, this salad is actually best if it gets a chance to chill for a bit. Feel free to make it earlier in the day or even the day before it’s needed.
Can I replace the sugar with a substitute?
While I haven’t tried this, a good sugar substitute should work ok!
Broccoli Salad
This Broccoli Salad is an updated version of the summertime party potluck favorite!
Servings side dish servings
Equipment
Ingredients
Salad
- 12 ounces broccoli florets, or broccoli fresh, broken into small pieces
- 12 ounces broccoli slaw
- 1 cup Craisins 1 5-ounce bag
- 1 cup sunflower seeds toasted, salted
- 6 ounces bacon cooked and crumbled
- 1 red onion, small grate a small portion of this onion for the dressing, then chop the rest for the salad
Dressing
- 1 cup mayonnaise light is fine; no Miracle Whip
- ¼ cup red wine vinegar
- 2 tablespoons Creole or other mild coarse-grain mustard
- 2 tablespoons red onion, grated (use the onion you’re using in the salad)
- ½ heaping teaspoon kosher salt
- ¼ teaspoon black pepper coarsely ground
- ¼ cup white sugar
Instructions
- Toss together salad ingredients in a large bowl.
- In a small mixing bowl, whisk together the dressing ingredients. Drizzle over the salad.
- If possible, chill for at least an hour before serving.
Notes
- Store finished salad in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Make it a meal: Add a grilled protein for a delicious one-dish dinner.
Nutrition
Calories: 330kcal, Carbohydrates: 20g, Protein: 9g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 420mg, Potassium: 355mg, Fiber: 3g, Sugar: 13g, Vitamin A: 315IU, Vitamin C: 53mg, Calcium: 44mg, Iron: 1mg
Calories: 330kcal
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Questions & Reviews
That’s so funny that all of your issues with broccoli salad are my issues too, and we solved them about the same way! I like the idea of adding some broccoli slaw to it, I feel bad wasting the stems when I buy broccoli. But yeah, inifitely better with about HALF the amount of dressing normally on this type of salad, and that with about half the sugar, and I agree raisins don’t belong anywhere in a salad. Craisins are a perfect substitute. I use slivered almonds in place of sesame seeds, and they work well, too, though they’re better toasted and at least you don’t have to toast sunflower seeds.
To the poster who asked about storing this – it’s good overnight, but any more than 1 day and it gets kinda soggy. Even overnight the dressing pools in the bottom of the bowl and needs a good mix, it gets a little watery. I keep the dressing and the ingredients in the fridge separately and then mix after I get where I’m going, or shortly before dinner.
I love this and have always wanted to recipe. Now, thank you, I have it! Thanks for sharing. Adding to this week’s menu for sure!
This. Looks. Amazing.
You have a lot of food issues! Broccoli salad is a favorite at our house. I’m pretty sure that if I made a different version, I would hear LOTS of protesting. It does look good though!
I like to think my food issues lead to better recipes, haha! 🙂
They haven’t failed you yet so maybe you’re right!
Wow, Kate, again with the mind-reading?!? Impressive. First, the house ranch, and now this…chalk up another one for OBB!! THANKS a TON! I’m sick of paying 5.99 a pound at the deli for this stuff!!
Very close to my version. I use pine nuts instead of sunflower seeds and Splenda instead of sugar. Every little calorie counts, no?
I don’t think I have ever had broccoli salad. But THIS sounds like a way that I could eat my veggies 🙂
Totally how I eat my veggies…
I actually love broccoli salad, and this one looks so good. It reminds me of one I ate at a party, it came from Costco. This is a way better version, so thank you!
I am not usually a fan of broccoli salads either because it has a ton of mayonaise and/or cups of sugar. I am excited to try this one. Thanks for the remake! 🙂
I am SO with you on broccoli salads, especially because of the overdose of sugar (and while I’m on the subject, don’t even get me started on pasta or macaroni salads that have a dressing with sweetened condensed milk in it – GAG!). This one sounds good though. How far in advance could you make this salad? I’m all about things that can be done a day in advance – would it get soggy or does broccoli hold up well?
You could always make the salad and the dressing in advance and then toss them together closer to serving time–it cuts way down on prep time (I say “way down” like this is an all-day recipe…it’s pretty easy, haha!), but then you avoid any potential sogginess.