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broccoli salad recipe

Broccoli Salad Recipe

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Prep Time 10 minutes
Servings: 4 Servings
Course: Breakfast, Salad, Side Dish
Cuisine: International
Ingredients Method Notes

Ingredients
  

  • 4 cups  fresh broccoli florets about 2 medium heads
  • ½ cup  shredded carrots
  • ½ cup  red onion
  • ½ cup  dried cranberries or raisins
  • ½ cup  sunflower seeds or chopped almonds
  • ½ cup  shredded cheddar cheese

For the Dressing

  • ¾  cup  Greek yoghurt
  • 2 tablespoons  apple cider vinegar
  • 1 tablespoon  honey
  • ½ teaspoon  salt
  • ½ teaspoon black pepper

Method
 

  1. Start by washing the broccoli thoroughly under cold running water. Pat it dry with a clean kitchen towel. Trim off any tough stems and cut the florets into bite-sized pieces.
  2. If you prefer a slightly softer texture, blanch the broccoli. To do this, bring a pot of water to a boil, drop the florets in for 30 seconds, and immediately transfer them to a bowl of ice water. Let them sit for a minute, then drain thoroughly and pat dry. This keeps the broccoli vibrant and crisp while reducing its raw bite.
  3. Finely chop the red onion into small pieces. If you find raw onion too strong, soak it in cold water for 10 minutes, then drain and pat dry. 
  4. Shred the carrots using a grater or food processor. In a large mixing bowl, combine the broccoli, chopped onion, shredded carrots, dried cranberries, sunflower seeds, crispy bacon bits (if using), and shredded cheddar cheese.
  5. In a separate bowl, prepare the dressing. Whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth. Taste and adjust seasoning if necessary. If you prefer a thinner dressing, add a teaspoon of water or milk until it reaches your desired consistency
  6. Pour the dressing over the salad ingredients. Using a large spoon or spatula, toss everything together until the dressing coats each ingredient evenly. 
  7. For the best taste, cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes before serving. 

Notes

One of my favorite things about this salad is how easy it is to customize. Want to make it vegan? Just swap the mayo for a plant-based version, use maple syrup instead of honey, and skip the bacon and cheese.
It’s just as delicious and totally plant-friendly. Looking to make it more filling? Try adding grilled chicken, chickpeas, or even hard-boiled eggs — those little additions really boost the protein and turn it into a satisfying meal. Not a fan of sunflower seeds? No problem! Walnuts, pecans, or cashews can bring in a different flavor and texture that’s just as tasty.