Broccoli salad is the perfect side dish for potlucks, barbecues, or Sunday dinner. The recipe makes a big batch, and there are rarely any leftovers!
Why you’ll love this broccoli salad recipe
- Quick and simple. With a creamy 3 ingredient dressing.
- Easy to customize. Toss in whatever fruit and nuts or seeds you wish.
- Picky eater approved. I hate raw vegetables, and yet I will happily polish off two servings of this crowd pleasing salad.
- Crunchy texture. The recipe has a little bit of everything: crispy, snappy, juicy, velvety… If you like texture, you will love this homemade broccoli salad.
- Sweet, tangy flavor. No boring lettuce salad here!
You’ll also love this Healthy Spinach Artichoke Dip
Step by step recipe video
Mom’s broccoli salad
There are many broccoli salads in the world. But in my (possibly slightly biased) opinion, this is the world’s best. Every time we serve it, people are always asking for the recipe!
The salad came about in the same way all of the best recipes are formed: by years and years of serving it at family gatherings and making small improvements each time.
It was originally my mother’s recipe. After trying a cheddar and bacon broccoli salad at a neighborhood block party over three decades ago, she wanted to put her own spin on the broccoli salad idea.
Using healthier ingredients, she came up with the version I am sharing today. It’s been at every single summer picnic, Easter brunch, and Thanksgiving holiday table I can remember. And it gets rave reviews from guests each time.
Key ingredients
Broccoli – You need eight cups of raw broccoli, which is equal to about three heads of broccoli. I always like to buy four heads just in case.
Grapes – I prefer red seedless grapes, as opposed to green grapes, because their reddish purple hue adds beautiful color to the salad. Raisins or dried cranberries can be substituted for grapes.
Mayo – Buy classic full fat mayonnaise or a vegan alternative (such as Vegenaise) for the best flavor and creaminess. I have never tried fat free mayo spread here.
Almonds (optional) – This ingredient imparts a fun crunch. I buy toasted slivered almonds from Trader Joe’s. If you prefer, you can toast raw almonds in a frying pan for about five minutes or until lightly browned. Watch the nuts carefully and stir frequently so they do not burn.
Sugar – The vegetable salad works with traditional granulated white sugar, cane sugar, date sugar, or a sugar free substitute. Pure maple syrup and honey are also fine.
Vinegar – White vinegar or apple cider vinegar balances the sweetness of the dressing.
Extra broccoli left over? Add it to a Coconut Curry
Broccoli salad health benefits
- High fiber
- Low calorie
- High in vitamin C and vitamin K
- Low saturated fat
- Vegan, gluten free, and refined sugar free options
Healthy Broccoli Salad (no mayo)
The salad is pretty healthy as written. It is packed with fiber, healthy fats, vitamins and minerals thanks to the broccoli, onions, grapes, and almonds.
If you’d like to make it even healthier, try the following substitutions:
- Replace the mayonnaise with an equal amount of Greek yogurt or a dairy free yogurt. (It also works to replace just half of the mayo with yogurt.)
- Use pure maple syrup, honey, dates, or unrefined sugar as the sweetener.
- Add a sprinkle of chia seeds or hemp seeds for extra protein, iron, and nutrition. Bonus, the superfood seeds give more texture to the dish at the same time.
Variation ideas
Add crunch: Use sesame sticks, croutons, or crunchy rice noodles instead of (or in addition to) the sliced almonds.
Swap the nuts: Try roasted pecans, walnuts, pumpkin seeds, or sunflower seeds.
Swap the fruit: Don’t like grapes? Chopped apples, blueberries, or mandarin oranges are also delicious in the broccoli recipe.
Change the flavor: Lime or lemon juice can be substituted for the vinegar. When making this version, I like to include a teaspoon of lemon zest as well.
Add protein: Turn it into a main dish salad by adding cooked black beans, chickpeas, roasted chicken or tofu, or lentils.
Increase the mix-ins: Stir in a handful of vegetarian bacon bits, shredded cheese, diced bell peppers, or ripe avocado. The base recipe is incredibly versatile.
How to make the best broccoli salad
- First combine the vinegar, sugar, and mayo in a mason jar or any jar with an airtight lid.
- Make sure the lid is on tightly, then shake very well. To save time, this step can be done hours or even days in advance if you wish. Store the vinaigrette in the refrigerator while you assemble the salad.
- Cut the broccoli into bite size florets, discarding most of the stems or saving them for a later use. Slice the grapes into quarters and finely chop the red onion.
- Add the chopped broccoli and grapes to an extra large bowl, then toss them with the diced red onion and toasted almonds until evenly mixed.
- Keep the dressing and salad separate until ready to serve, especially if you are transporting the recipe to a party or event. This tip ensures a fresh, crisp texture.
- Pour the mayo dressing over the broccoli mixture, and stir well to evenly coat the fruit and vegetables. Each stalk of broccoli should look shiny with dressing.
- Serve cold, as an appetizer or a side dish salad. Or add a can of black beans for a more filling one-bowl meal.
- Refrigerate leftover salad in a covered container for up to five days, and enjoy it as an easy lunch or side at dinner. Leftovers make a great portable work option, with no oven or microwave required.
Broccoli Salad
Ingredients
- 8 cups broccoli florets (500g)
- 1 1/2 cups red seedless grapes (240g) or 1 cup raisins
- 1/2 cup diced red onion (70g)
- 2/3 cup toasted slivered almonds (80g) (optional)
- 1 cup mayonnaise or dairy free mayo (220g) (see above for substitutions)
- 1/4 cup sugar (48g)
- 1 tbsp white vinegar (15g)
Instructions
- 1. To make the broccoli salad, start by adding the vinegar, sugar, and mayo to a lidded jar. Shake very well. (This step can be done days in advance if you want to save time.) Store the jar covered in the refrigerator while you assemble the salad.
- 2. Slice the grapes into quarters. Toss the broccoli florets, grapes, red onion, and toasted almonds in a extra large serving bowl until evenly mixed.
- 3. To ensure a crisp texture and fresh taste, I keep the vegetable salad and dressing separate until ready to eat. This also makes transportation easier if you are bringing the recipe to a party or event.
- 4. Before serving, pour the dressing over the broccoli salad and stir to coat all ingredients. Serve cold, and enjoy.
- 5. Refrigerate any leftovers in a covered container for up to five days.
Video
Notes
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