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
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
Wow, I might actually like this. I also have issues with raisins and veggies. And the sweet dressings. I won’t eat coleslaw unless I make it because I hate the sweet dressing/cabbage combo. Going to give this a try!
Sounds delicous. But what kind of flavor does the mustard give it?
As long as you use a mild coarse mustard, it will just add another flavor dimension and it won’t be mustard-y at all. I use Creole mustard almost exclusively; surprisingly, Walmart has a very good coarse mustard. Those very strong, wine-y mustards are NOT a good option here.
I love this salad! I have a recipe that is very similar but I added cauliflower to stretch it for a party and it was muy delicioso!
This sounds delicious to me. I like broccoli just about any way I can get it. My daughter is looking over my shoulder saying she doesn’t like Craisins OR raisins in salads. Her dad doesn’t either. But I have her permission to make some for myself for lunch sometime. 🙂
I’m with you! Cheese and Mayo has always weirded me out
I agree–there is WAY too much sugar in the traditional broccoli salad. Also, there’s usually too much sugar in the spinach strawberry salads, too. Someone once brought one to a potluck, and it felt like I was eating spinach for dessert. Gag!!
Delicious, so much fresher and yummier than the goopy original version and delightfully gluten free, for those of us who have the added nuisance of worrying about that kind of thing! Thanks!!
This is pretty similar to our family’s favorite broccoli salad. I’m interested in trying this variation. I’ve never put cabbage, craisins, or mustard in it.
Well, it’s not exactly cabbage (not much, anyway)–broccoli slaw is the broccoli stems shredded like coleslaw. There usually is a little purple cabbage in there, though.
I’ve been looking for a good broccoli salad, and I totally get you on the raisins and cheese, not yummy. This salad looks great! I also would love to have the recipe for the 80’s chic-layered salad…I ate it a shower once, um, probably in the 80’s, and I loved it!
So agree with you about the cheese~ it gets slimy and mushy, yuck!
This salad looks delish~ can’t wait to try it.