Best Broccoli Salad Recipe Ever: Crunchy Sweetness With Creamy Dressing

Ingredients

• 540 g (6 cups)fresh broccoli
• 8 slicescrisp cooked bacon
• 110 g (¾ cup)raisins
• 170 g (1½ cups)sharp Cheddar cheese
• ½red onion
• 240 ml (1 cup)mayonnaise
• 120 ml (½ cup)soured cream
• 25 g (2 tbsp)granulated sugar
• 30 ml (2 tbsp)white vinegar
• 15 ml (1 tbsp)Dijon mustard
• 70 g (½ cup)sunflower seeds
• 2.5 g (½ tsp)salt
• 0.5 g (¼ tsp)black pepper

Instructions

1. 1

   Prepare the ingredients

   Cut the broccoli into small, bite-sized florets, trimming the stems and including any tender upper stem if you like. Finely dice the red onion. Put the broccoli and onion in a large bowl with the raisins, Cheddar and bacon, broken into small pieces. Keep the sunflower seeds aside for now.

2. 2

   Whisk the dressing

   In a separate bowl, whisk together the mayonnaise, soured cream, sugar, vinegar and Dijon mustard until smooth and the sugar has dissolved. Season with the salt and black pepper.

3. 3

   Dress and chill

   Pour the dressing over the broccoli mixture and fold gently until everything is coated. Fold in the sunflower seeds, cover the bowl and refrigerate for at least 2 hours.

4. 4

   Stir and serve

   Stir the salad once more before serving. Transfer it to a serving bowl and, if desired, garnish with extra bacon and sunflower seeds.

What is broccoli salad?

Broccoli salad is an American-style cold side dish built around raw broccoli and a creamy dressing, often with savoury and sweet additions. This version pairs bacon and sharp Cheddar with raisins and sunflower seeds for a mix of salty, tangy and sweet flavours.

The small florets catch the dressing, while chilling gives the flavours time to come together without cooking the broccoli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 22g protein, 0g carbs, 42g fat.

The broccoli, raisins and sugar provide most of the carbohydrate, while mayonnaise, soured cream, bacon, Cheddar and sunflower seeds contribute much of the fat. Bacon, Cheddar and the seeds also add protein. Serve a portion alongside a lean protein or another vegetable dish to make a more balanced plate.

Choosing and preparing the ingredients

Broccoli: Cut the florets small so the dressing coats them evenly. Tender upper stems can be included for extra crunch.

Onion: Finely dice the red onion to spread its flavour throughout the bowl rather than leaving strong, oversized pieces.

Bacon and Cheddar: Use crisp cooked bacon and sharp Cheddar to bring savoury flavour that stands up to the creamy dressing and sweet raisins.

Getting the dressing right

Smooth base: Whisk the mayonnaise, soured cream, sugar, vinegar and Dijon mustard until the sugar dissolves and the dressing is even.

Taste: The dressing should be creamy, with a little tang and sweetness. Salt and pepper season it; mix them in before dressing the salad.

Keeping the crunch

Seeds last: Stir in the sunflower seeds after coating the other ingredients. This helps them keep their texture while the salad chills.

Gentle mixing: Fold with a spatula until the florets are coated, taking care not to crush them. The broccoli should remain crisp after chilling.

Why the chilling time matters

Refrigerate the covered salad for at least 2 hours as directed. The broccoli softens slightly and takes on some of the dressing while retaining a bite.

Give it a final stir before serving, since some dressing may settle or cling to the bottom of the bowl.

Serving ideas

Serve the salad cold as a side at a picnic, potluck or family meal. It pairs well with grilled meats, sandwiches or other simple mains.

For a finishing touch, scatter over extra bacon or sunflower seeds just before bringing it to the table.

Recipe notes & tips

• Cut the florets to a similar size so they are evenly coated.
• Finely dice the onion to distribute its flavour through the salad.
• Whisk the dressing until the sugar has dissolved before seasoning it.
• Keep the sunflower seeds out of the bowl until the dressing is mixed in.
• Cover the bowl while the salad chills to keep it fresh.

Variations

• Add extra crunch: Stir in more sunflower seeds just before serving.
• Make it sweeter: Add a few more raisins to the broccoli mixture.
• Use a different cheese: Swap the sharp Cheddar for another firm cheese.
• Add a tangy note: Adjust the vinegar slightly to suit your taste.
• Hold the bacon: Leave it out for a version without bacon.

Common mistakes to avoid

• Large florets: They are harder to coat evenly; cut the broccoli into bite-sized pieces.
• Seeds added too early: They can lose their crunch; fold them in after dressing the salad.
• Uneven dressing: The ingredients may be patchy; fold gently until all the broccoli is coated.
• Skipping the chill: The flavours will have less time to meld; refrigerate for at least 2 hours.
• Overmixing: The florets can break apart; use a spatula and fold rather than stirring vigorously.

How to store

Cover and refrigerate leftovers promptly, and eat them within 3 days for the best texture. Stir before serving; this salad is intended to be served cold rather than reheated.

Frequently asked questions