Broccoli salad made with a sweet mayo-based dressing, dried fruit, bacon, and sunflower seeds has been a classic Midwest cookout dish for decades. Our version of the classic stays true to the original recipe and is sure to be a fan favorite any time you serve it. Making broccoli salad is as easy as mixing up the dressing, cooking the bacon, and tossing the ingredients together. It's best served after it's had at least two hours in the fridge for the flavors to develop.
Can You Use Frozen Broccoli in Broccoli Salad?
You could use frozen broccoli in this recipe, but our Test Kitchen doesn't recommend it. Fresh broccoli lends an irresistible crunchy texture to this salad that won't be replicated if using frozen. In a pinch, be sure to lightly boil the frozen broccoli before adding it to the other ingredients. Do not overcook the broccoli as it will become mushy and a good broccoli salad is all about the crunchy texture.
Broccoli Salad Variations
There are several ways to customize this broccoli salad recipe. Here are some of our favorite ideas for twists on the classic.
- If you're not a fan of raisins, try swapping in dried cranberries, cherries, or chopped dates. If you use dates, you may need to decrease the amount of sugar in the dressing or it could become too sweet.
- If you don't like red onion, you can use chopped shallots or omit it completely.
- Turkey bacon is a great substitute for the pork bacon. Cook it until extra-crisp to get the right texture for this recipe.
- Want to make a vegetarian broccoli salad? Try swapping in olives or avocado for the bacon.
- Instead of sunflower seeds, try adding chopped pecans, walnuts, almonds, or peanuts. If you have a nut allergy, try tossing in roasted chickpeas instead.
- Love cheese? Crumbled feta and goat cheese are great in this recipe for broccoli salad. Mix them in just before serving.
- Not a fan of a sweet broccoli salad dressing? Substitute your favorite Ranch dressing.
How to Store Broccoli Salad
If you have leftover broccoli salad, store it in the fridge in an airtight container for up to four days. If you want to make the salad ahead, you can assemble it but wait to dress it until a couple hours before serving.
Ingredients
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1 cup mayonnaise
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1/2 cup raisins
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1/4 cup finely chopped red onion
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3 tablespoons sugar
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2 tablespoons vinegar
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7 cups chopped fresh broccoli florets
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1/2 cup shelled sunflower kernels
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8 slices bacon, crisp-cooked, drained, and crumbled
Directions
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In a large bowl stir together mayonnaise, raisins, onion, sugar, and vinegar.
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Add broccoli and stir to coat. Cover and chill 2 to 24 hours.
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Before serving, stir in sunflower seeds and bacon.
Test Kitchen Tip: This broccoli salad recipe is best served chilled. Keep it in the fridge until just before serving.
Nutrition Facts (per serving)
| 255 | Calories |
| 19g | Fat |
| 16g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 255.5 | |
| % Daily Value * | |
| Total Fat 19.5g | 25% |
| Saturated Fat 3.4g | 17% |
| Cholesterol 15.3mg | 5% |
| Sodium 604.2mg | 26% |
| Total Carbohydrate 16.3g | 6% |
| Dietary Fiber 3.8g | 14% |
| Total Sugars 8.7g | |
| Protein 6.2g | 12% |
| Vitamin D 0.1mcg | 0% |
| Vitamin C 59.5mg | 66% |
| Calcium 46.9mg | 4% |
| Iron 1.1mg | 6% |
| Potassium 410.2mg | 9% |
| Fatty acids, total trans 0g | |
| Vitamin D 2.6IU | |
| Alanine 0.3g | |
| Arginine 0.5g | |
| Ash 2.4g | |
| Aspartic acid 0.7g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 53.6mg | |
| Copper, Cu 0.2mg | |
| Cystine 0.1g | |
| Energy 1068.4kJ | |
| Fluoride, F 18.7mcg | |
| Folate, total 112.9mcg | |
| Glutamic acid 1.2g | |
| Glycine 0.3g | |
| Histidine 0.2g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.4g | |
| Methionine 0.1g | |
| Magnesium, Mg 31.2mg | |
| Manganese, Mn 0.3mg | |
| Niacin 1.7mg | |
| Phosphorus, P 164.4mg | |
| Pantothenic acid 1.1mg | |
| Phenylalanine 0.3g | |
| Phytosterols 0.8mg | |
| Proline 0.3g | |
| Retinol 3.6mcg | |
| Selenium, Se 10.1mcg | |
| Serine 0.3g | |
| Starch 0.2g | |
| Theobromine 0mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 3.4mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 1424IU | |
| Vitamin A, RAE 73.8mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.3mg | |
| Vitamin K (phylloquinone) 158.7mcg | |
| Water 94.5g | |
| Zinc, Zn 1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
