Let’s be honest — most salads are just a sad mix of soggy leaves and disappointment. I’ve had enough bowls of limp lettuce and stale croutons to know when one actually slaps. This broccoli salad? Oh, it delivers. Big time. It’s crunchy, it’s creamy, it’s got a kick of tang and a touch of sweet. You won’t be pushing it around your plate wishing you’d gone for the fries.

And the best part? No stove. No oven. No drama. Just some solid chopping, a bit of mixing, and a chill session in the fridge. Real food, no fuss.

Active Time: 15 minutes
Total Time: 20 minutes (plus chill)
Servings: 6 full bowls of greatness

Broccoli Salad Ingredients

For the salad:

  • 4 cups raw broccoli, chopped into bite-sized bits
  • ½ cup red onion, finely diced — sharp but not overwhelming
  • ½ cup carrots, grated or sliced thin
  • ½ cup sunflower seeds, roasted — not raw, not optional
  • ½ cup dried cranberries (or raisins if that’s your lane)
  • ½ cup crispy bacon bits — cooked, cooled, no shortcuts
  • ½ cup sharp cheddar cheese, shredded like you mean it

For the broccoli salad dressing:

  • ¾ cup full-fat mayo — don’t bring light mayo into this
  • 2 tablespoons apple cider vinegar — brightens it all up
  • 1 tablespoon honey (or a sugar-free option if you swing that way)
  • Salt and black pepper — add till it tastes like something you'd eat twice

You’re not dressing it to death, you’re balancing things. Creamy with a bit of zip. That sweet-tangy combo that makes raw broccoli something worth eating on purpose.

Instructions

Preparation

Start by rinsing your broccoli well — nobody wants a funked-up floret. Chop it small so it doesn’t take over the fork. Dice the onion, grate or slice the carrots, cook your bacon till crisp, and shred that cheese.

Everything’s gotta be bite-sized. No one’s trying to chew through a mini tree.

Cooking

No heat required, but here’s where the magic happens. Toss the broccoli, onion, carrots, seeds, cranberries, bacon, and cheese in a big bowl.

In a separate bowl, whisk up your dressing. Mayo, vinegar, honey, seasoning — mix till it’s smooth and glossy. Taste. Adjust. It should pop but not overpower.

Now pour it over the salad and stir. Gently. Coat everything evenly but don’t mash it into oblivion.

Serving

Cover that bowl and let it sit in the fridge for at least 30 minutes. Give it time. It’s worth it. The onion chills out, the broccoli softens just enough, and the whole salad settles into itself.

Serve it cold. Straight from the fridge. Maybe with a sprinkle of seeds or a little extra cheese if you’re feeling extra.

Nutritional Value Per One Serving

Nutrition Facts

  • Calories: 290
  • Total Fat: 22g
  • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 280mg
  • Total Carbohydrates: 14g
  • Dietary Fiber: 3g
  • Sugars: 8g
  • Protein: 7g

Not rabbit food. Not a calorie bomb. Just balanced and satisfying.

Tips and Variations

Once you’ve made it a few times, you’ll start to freestyle. Go for it. Here’s where you can get creative without ruining it:

  • Low-carb twist: Skip the cranberries, toss in chopped almonds or walnuts.
  • Lighter version: Use part Greek yogurt in the dressing — but not too much unless you like tang.
  • More crunch: Add celery or bell peppers, thin and crisp.
  • Turn it into a meal: Grilled chicken, tofu, or chopped hard-boiled eggs make it hearty.

This is a flexible recipe. Just don’t go rogue and add canned corn or weird stuff like marshmallows. There’s a line.

Conclusion

This salad? It’s one of those “just try it” recipes that people always side-eye until they taste it. Then it’s gone. Fast.

You’ll make it once and then start keeping broccoli in your fridge just in case. No one’s mad about leftovers either. It’s cold, crunchy, creamy, and somehow comforting.

It doesn’t taste like a compromise. It tastes like you actually meant to eat a salad. That’s rare. That’s why this one sticks around.

For more delightful recipes, check out our collection of salads.