Name: The Best Broccoli Salad: Crunchy Family Favorite
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 5 cups fresh broccoli florets, chopped small; 1/2 cup cooked bacon, crumbled; 1/2 cup shredded cheddar cheese; 1/3 cup red onion, finely diced; 1/2 cup dried cranberries (or raisins); 1/4 cup sunflower seeds (or sliced almonds); 1 cup mayonnaise; 2 tablespoons apple cider vinegar; 2 tablespoons sugar (or honey for a lighter version); Salt and black pepper, to taste

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance of flavors and textures. The broccoli stays fresh and crisp, the dressing is creamy and slightly sweet, and the mix-ins—like bacon, red onion, and sunflower seeds—add layers of crunch and flavor. It’s incredibly easy to make, can be prepped in advance, and holds up beautifully in the fridge without getting soggy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh broccoli florets (chopped small)
Red onion (finely chopped)
Cooked bacon (crumbled)
Shredded cheddar cheese
Dried cranberries or raisins
Sunflower seeds or chopped nuts
Mayonnaise
Apple cider vinegar
Sugar or honey
Salt
Black pepper

Directions

I chop the broccoli into small, bite-sized pieces and add it to a large mixing bowl.
I toss in the chopped red onion, cooked bacon, shredded cheese, dried cranberries, and sunflower seeds.
In a separate bowl, I whisk together mayonnaise, apple cider vinegar, sugar (or honey), salt, and pepper until smooth and creamy.
I pour the dressing over the salad and stir everything together until well coated.
I cover and refrigerate it for at least 1 hour before serving to let the flavors blend.

Servings and timing

This recipe makes about 6–8 servings. It takes just 15 minutes to prep, plus at least 1 hour of chill time in the fridge—so it’s ready in a little over an hour.

Variations

Sometimes I add chopped apples for a juicy crunch or use Greek yogurt in place of some of the mayo to lighten it up. I’ve also swapped in toasted almonds or walnuts instead of sunflower seeds. For a vegetarian version, I leave out the bacon and add smoked paprika for a similar flavor vibe.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s a cold salad, I serve it straight from the fridge or let it sit at room temperature for a few minutes before serving. It doesn’t need reheating and actually tastes better after sitting overnight.

FAQs

Can I make this salad the day before?

Yes, I often make it the night before and let it chill overnight. The flavors blend even better after a few hours.

Do I need to cook the broccoli?

No, I don’t cook it. The raw broccoli gives the salad its signature crunch and holds up well in the creamy dressing.

What’s a good substitute for mayonnaise?

I sometimes use Greek yogurt or a mix of mayo and sour cream to change the flavor and texture a bit.

Can I make this salad vegetarian?

Absolutely. I just leave out the bacon or use a vegetarian bacon alternative for that smoky crunch.

Is this salad keto-friendly?

Yes, with a few small adjustments—skip the sugar or use a sugar-free sweetener, and limit the dried cranberries if watching carbs.

Conclusion

The Best Broccoli Salad is a crunchy, creamy, flavor-packed side dish that fits just about any occasion. It’s easy to make, full of fresh ingredients, and always a crowd favorite. Whether I’m serving it at a backyard cookout or keeping it in the fridge for weekday lunches, this salad never lets me down.