- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 60 g
- 50 g
- 120 g
- 1 tbsp
- 1 tbsp
- ½ tsp
- ¼ tsp
Process
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Cut the broccoli into small, bite-sized florets, about 2 cm. If you prefer a softer texture, blanch the florets in boiling water for 1 minute, then drain and rinse under cold water to stop cooking. Pat dry thoroughly.
Finely chop the red onion. If you want to mellow its sharpness, soak the chopped onion in cold water for 5 minutes, then drain well.
In a large bowl, combine the broccoli florets, chopped red onion, dried cranberries, and sunflower seeds.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth and creamy.
Pour the dressing over the broccoli mixture and toss well to coat evenly. Taste and adjust salt and pepper if needed.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Kitchen notes
Kitchen notes
- The most common mistake is not drying the broccoli well after washing or blanching; excess water will make the dressing thin and watery. Spin or pat dry thoroughly.
- For the best texture, cut the broccoli into uniform, small florets so every bite gets a good ratio of dressing and add-ins.
- If making ahead, keep the sunflower seeds separate and stir them in just before serving to maintain their crunch.
- Taste the dressing before mixing: it should be slightly tangy and sweet; adjust vinegar or honey to your preference.
Substitutions
- mayonnaise→Greek yogurt or vegan mayonnaise for a lighter or dairy-free option
- honey→maple syrup or agave nectar for a vegan version
- sunflower seeds→pumpkin seeds, sliced almonds, or chopped walnuts
- dried cranberries→raisins, chopped dates, or dried cherries
Storage & reheating
Store leftover broccoli salad in an airtight container in the refrigerator for up to 3 days. The salad tastes best within the first 24 hours, as the broccoli will soften over time. To refresh, stir well and add a little extra mayonnaise if the dressing has thickened. Do not freeze; the texture of the broccoli becomes mushy upon thawing. Serve cold or at room temperature.
FAQ
The questions we get asked most
Can I make broccoli salad ahead of time?
Yes, you can make it up to 24 hours in advance. However, keep the sunflower seeds separate and add them just before serving to keep them crunchy. The salad actually tastes better after a few hours as the flavors meld.
How do I keep the broccoli from getting soggy?
Ensure the broccoli is completely dry after washing or blanching. Also, don't overdress the salad; use just enough dressing to coat. If making ahead, store the dressing separately and toss just before serving.
Can I use frozen broccoli?
Frozen broccoli is not recommended because it becomes mushy when thawed. Fresh broccoli gives the best crunch and texture. If you must use frozen, blanch it briefly and drain very well, but expect a softer result.
Is this broccoli salad healthy?
This salad contains broccoli, which provides vitamins and fiber, but the dressing and add-ins add fat and sugar. It can be part of a balanced diet. For a lighter version, use Greek yogurt instead of mayonnaise and reduce the honey.
How long does broccoli salad last in the fridge?
It keeps well for up to 3 days in an airtight container in the refrigerator. After that, the broccoli may become too soft and the dressing may separate. Stir before serving.
Can I add bacon to this broccoli salad?
Traditional recipes often include bacon, but for a halal version, you can omit it or use halal beef bacon or turkey bacon. If using, cook until crisp, drain, and crumble over the salad just before serving.
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