Description
Creamy Broccoli Salad is a refreshing, crunchy dish that combines crisp broccoli with a creamy, tangy dressing. It’s perfect for picnics, potlucks, or as a quick side dish. The addition of raisins, sunflower seeds, and cheese provides a sweet, crunchy texture, making it a crowd-pleasing favorite.
Ingredients
-
For the salad:
-
4 cups fresh broccoli florets (cut into small pieces)
-
1/4 cup red onion (thinly sliced)
-
1/4 cup sunflower seeds (or other seeds)
-
1/4 cup shredded cheddar cheese (or cheese of choice)
-
1/4 cup raisins or dried cranberries
-
-
For the dressing:
-
1/2 cup mayonnaise (or Greek yogurt for a lighter option)
-
1 tbsp vinegar (or lemon juice)
-
1 tbsp honey or maple syrup (or stevia for a lower-sugar option)
-
Salt and pepper to taste
-
Instructions
-
Prepare the broccoli: Wash and cut the broccoli into bite-sized florets. If you prefer softer broccoli, blanch it by boiling for 30 seconds and then cooling in ice water.
-
Toast the seeds: Toast sunflower seeds in a dry pan for a few minutes to enhance their crunch and flavor.
-
Make the dressing: In a small bowl, whisk together the mayonnaise, vinegar, honey, salt, and pepper until smooth. Adjust the sweetness and tang as needed.
-
Assemble the salad: In a large bowl, combine the broccoli, onion, seeds, cheese, and raisins. Pour the dressing over the salad and toss until everything is evenly coated.
-
Chill and serve: Let the salad chill for 1-2 hours in the fridge for the best flavor. Serve cold.
Notes
This salad gets better with time, so feel free to make it ahead and store it in the fridge for up to 3 days.
For a lighter version, use Greek yogurt instead of mayo.
To make it vegan, swap mayo for vegan options and skip the cheese or use dairy-free cheese.
- Prep Time: 10M
- Cook Time: 0M
- Category: Side Dish
- Method: No-cook, Chilled
- Cuisine: American