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
This version is so similar to my mom’s version, I love it! One thing that My mom does that I LOVE is to take about half the broccoli and pulse it in the food processor or blender till it’s coarse and still chunky- about the size of large pebbles. It’s only 3-4 pulses. It gives the salad awesome varying texture instead of just big chunks of broccoli. Another great recipe, thanks gals!
I made this tonight for dinner. It was awesome! Thanks for the great recipe.
I just made this for 100th time. I like a lot of food blog/websites. But yours is the one I use the most regularly. I can’t begin to list all the recipes of yours that are in regular rotation. Happy Memorial Day!
This recipe is soo amazing. Every time I make it, people say something. I leave out the bacon and you can’t notice it missing. It is still super yummy without it.
I want to make this however I would like to see the nutritional values.
This is crazy good and I’m not the biggest broccoli lover in the world. The only change I made was to use homemade bacon mayonnaise, over the top!
I grew up eating broccoli salad, and it definately wasn’t the “traditional” kind. I would NEVER put any kind of cheese, bacon, or (eek!) raisins in my salad. I would pass on the red onion as well. My recipe is slightly similar to this one, although it does use the tradtional dressing. The salad includes broccoli (obviously), red grapes, sunflower seeds, green onion, and a dressing made with 1 c. Miracle Whip, 1/4 c. sugar, and 2 Tbsp white vinegar.
This looks like a winner. Just one quick question, though. Is the bacon weight pre-cooked or post-cooked?
It’s pre-cooked weight. If it was post-cooked it would read, “6 ounces cooked and crumbled bacon” instead of “6 ounces bacon, cooked and crumbled” make sense?
I cannot find Creole mustard here in Utah. I’ve checked at several different grocery stores. Can you suggest something close to it that would work? I’ve looked for anything that says Creole or Cajun mustard and no luck. 🙁
My mother makes something very close to this and it wins in our family (all grown and out of the house, less one child that should be out of the house but has returned…). She also uses uncooked ramen noodles. I, too, was skeptical. But… it’s good!