The Best Broccoli Salad
My mom makes amazing broccoli salad and it’s one of those nostalgic foods for me that I can eat, and eat, and eat some more of. It doesn’t hurt that broccoli truly is one of my favorite foods. For real. And then cookies of course.
I’ve never shared a recipe for broccoli salad because I thought it may be a regional thing confined only to potlucks and picnics in the midwest where I grew up.
But a month or so ago I was at an event in northern California and low and behold broccoli salad was one of the sides. I was in cruciferous heaven.
My mom’s easy recipe for broccoli salad includes broccoli, bacon, celery, green onions, red grapes, raisins, and sunflower seeds all tossed in a tart-and-tangy dressing made with mayo, sugar, and apple cider vinegar.
If you’ve never tried this odd combination of ingredients, it’s one of those don’t knock it until you try it because it actually all works and it’s delicious kind of recipes.
So many textures and flavors in every bite including crunchy broccoli, crisp celery, salty bacon and sunflower seeds, juicy grapes, and sweet raisins.
There are tons of recipes out there for broccoli salad and some use almonds rather than sunflower seeds, some don’t have raisins, others use red rather than green onions, some use red wine vinegar, and so forth. If you don’t like a particular ingredient, omit it or swap it out because it’s a very flexible recipe. Just don’t omit the broccoli.
I like to make the salad about 4 hours before I plan to serve it, chill it, and at service the flavors have married and the dressing has softened the broccoli and has had time to really penetrate all the nooks and crannies of the florets yet they still retain plenty of crunch.
The Best Broccoli Salad
If you’ve never tried this odd combination of ingredients, it’s one of those don’t knock it until you try it because it actually all works and it’s delicious kind of recipes. So many textures and flavors in every bite including crunchy broccoli, crisp celery, salty bacon and sunflower seeds, juicy grapes, and sweet raisins. If you don’t like a particular ingredient, omit it or swap it out. I make the salad about 4 hours before I plan to serve it, chill it, and at service the flavors have married and the dressing has softened the broccoli yet it still retains plenty of crunch.
- 5 to 6 cups of small raw broccoli florets (from about 2 large heads of broccoli with stalks discarded)
- 1 1/2 cups red seedless grapes, halved
- 1 cup celery, diced small
- about 3/4 to 1 cup cooked bacon, diced small
- about 3/4 cup sunflower seeds (I use salted)
- about 3/4 cup raisins
- about 3 green onions, trimmed and sliced into thin rounds
- 1 heaping cup mayonnaise (I use light)
- 1/3 cup granulated sugar
- about 2 to 3 tablespoons apple cider vinegar, or as desired for consistency
- 1 teaspoon celery seed
- 1/2 teaspoon freshly ground black pepper, or to taste
- To a large bowl, add the broccoli, grapes, celery, bacon (Tip – Save time by using precooked bacon and zap it in the microwave for about 1 minute to cook), sunflower seeds, raisins, green onions; set aside.
- To a medium bowl, add the mayonnaise, sugar, 2 tablespoons apple cider vinegar, celery seed, pepper, and whisk to combine. If necessary, add additional apple cider vinegar so that dressing is pourable but still thick. Evenly pour dressing over the salad and toss to combine.
- Salad may be served immediately but I prefer to cover it and refrigerate for 2 to 4 hours to chill before serving.
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