Broccoli Salad Variations
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A simple and reliable side, this classic broccoli salad is loaded with flavor and texture. Ready in around 30 minutes, it’s the perfect make-ahead dish for summer BBQs or last-minute parties, and makes a great base for a quick lunch or snack.
My recipe plays it straight, with fork-tender broccoli coated in a creamy, tangy apple cider vinegar dressing and tossed with almonds, carrots, red onions, and bacon. And while I think this combination is hard to beat, I encourage you to treat it as a jumping-off point for experimentation. Try adding some shredded cheddar or goat cheese crumbles for cheesiness, or some diced avocado for creaminess. Don’t like almonds? Go with chopped walnuts or sunflower seeds. Need this to be vegetarian? Skip the bacon and leave as is or replace with chopped olives.
First things first: Blanch the broccoli. Do what? “Blanching” is about the simplest cooking technique there is: You plunge food in boiling water to set the color and kick-start cooking, then you plunge it in ice water to fix the color for good and put an abrupt stop to the cooking. It’s fast, it’s easy, and it sets you up for broccoli salad success. One tip: Be sure to salt the water very well; this is your chance to season the broccoli from the inside out. Another: Use a slotted spoon to transfer the broccoli from hot water to cold without a lot of hot water in tow.
The broccoli is finito when it turns bright green, which should take just a minute or two. Immediately, scoop it out and “shock” it in ice water to stop cooking. Let cool, then drain well; really give your sieve or colander a good shake, as excess water will only dilute the dressing.
Toss the broccoli with the rest of the salad ingredients. If you just happen to have some shredded cheddar on hand, don’t hesitate to toss some in too.
The dressing could hardly be simpler—just mayo and vinegar, whisked together. Season with salt and pepper, then taste and season with more of each as needed. The dressing should be highly seasoned but not out-and-out salty. If you want an added kick, try adding in some Dijon mustard. Craving something a little sweeter? Feel free to add a pinch of sugar (or your favorite sugar substitute) to taste.
It’s time for the salad to get dressed! Pour the dressing over and toss to coat.
Full list of ingredients and directions can be found in the recipe below.
Equally at home at barbecues, potlucks, and picnics, broccoli salad loves to party. Given its Southern roots, it’s especially good with smoky grilled ribs, rich homemade mac & cheese, and sweet corn on the cob.
If you want to make this ahead, I recommend storing the salad and dressing separately and adding the dressing only when ready to serve (otherwise, things might get a bit soggy). In this way, you can prepare the salad components 3 to 5 days ahead. Store them in airtight containers in the fridge.
Kosher salt
heads broccoli, cut into bite-size pieces
carrots, shredded
red onion, thinly sliced
slices cooked bacon, crumbled
dried cranberries
sliced almonds
mayonnaise
apple cider vinegar
Freshly ground black pepper
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