Broccoli Salad – my favorite summer side dish! Fresh broccoli, red onion, raisins, bacon, and sunflower seeds in a sweet and tangy dressing.
Originally posted April 4, 2010. Updated June 12, 2020.
Broccoli salad is my alltime favorite summer side dish. I love the classic version I’m sharing today and I love my lightened up Cranberry Almond Broccoli Salad.
Even the broccoli haters in my life love this salad. There are so many different textures and flavors and it all gets tossed with a cole slaw-ish dressing. It’s the perfect side for all your summer burgers and hot dogs and barbecue everything.
How To Make Broccoli Salad
- Cook bacon until crisp, cool and crumble
- Combine the broccoli, onion and raisins.
- In a separate bowl, whisk together the vinegar, sugar and mayonnaise.
- Pour dressing over broccoli mixture, and toss until well mixed.
- Refrigerate for at least two hours.
- Before serving, toss salad with crumbled bacon and sunflower seeds.
Can You Make Broccoli Salad Ahead?
Yes! Broccoli salad needs to be made at least 2 hours before you plan to serve it.
If you need to prep it the night before, I would keep the dressing separate from everything else and combine it 2 hours before you plan to serve it. The broccoli and other ingredients will get softer the longer it sits.
How Long Is Broccoli Salad Good For?
This broccoli salad stays good for up to 3 – 4 days when stored in an airtight container in the refrigerator. It’s definitely best the first day when the broccoli is still a crisp.
Can You Freeze Broccoli Salad?
No, I don’t recommend trying to freeze broccoli salad.
Can You Use Frozen Broccoli for Broccoli Salad?
No, you definitely need to use fresh broccoli in broccoli salad. Frozen broccoli just wouldn’t have the same crunch that fresh broccoli has.
More Side Dish Recipes
- Baked Potato Salad
- Fritos Corn Salad
- Cole Slaw Pasta Salad
- Green Beans Almondine
- Root Beer Baked Beans
- Carrot Apple Salad
- Macaroni Salad
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Broccoli Salad
Ingredients
- 10 slices bacon
- 1 head fresh broccoli, cut into bite size pieces
- ¼ cup red onion, chopped
- ½ cup raisins
- 3 tablespoons apple cider vinegar
- 2 tablespoons white sugar
- 1 cup mayonnaise
- 1 cup sunflower seeds
Instructions
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
- Before serving, toss salad with crumbled bacon and sunflower seeds.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 323Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 21mgSodium: 1119mgCarbohydrates: 14gFiber: 3gSugar: 8gProtein: 8g
Sarah says
Oh gosh, I love that stuff. Not with onions though, and I’ve never had it with sunflower seeds, but I bet they’d be delicious too! It’s also tasty with bacon in it. Very tasty.
Jenny says
I have been searching for this recipe – so glad you shared it! My family never made this, but I discovered it recently at a grocery store and just don’t want to pay $7.99/lb for it anymore!! Thank you so much!
.-= Jenny´s last blog ..Toffee Bars =-.
Lauralyn says
My family does not like raisens (even though I do) so I have always left them out. A few years ago at Christmas I wanted to make the salad look a little more festive so I added a few pomagranates on the top for garnish. Everyone LOVED it so now I put an entire pomagrante in for color, crunch and taste. It is delicious!