The Best Broccoli Salad
Make The Best Broccoli Salad for a crisp, tangy side that comes together quickly and pleases a crowd.
Ingredients
- 8 cups broccoli florets (cut into bite-sized pieces)
- ⅓ cup diced red onion
- ½ cup dried cranberries
- ¼ cup sunflower seeds
- ½ cup bacon bits
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- salt and black pepper (to taste)
Instructions
Step 1: Whisk the dressing
In a medium bowl, whisk together 1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar and a pinch of salt and black pepper until the dressing is smooth, glossy and slightly aerated. Keep whisking until the sugar is fully dissolved and the texture is creamy but pourable — it should coat the back of a spoon. Taste and adjust the seasoning lightly; the dressing should read bright from the vinegar, mellow from the mayo, and just a touch sweet. Set the bowl and whisk aside so the flavors relax while you prepare the salad components.
Step 2: Toss the salad
In a large matte grey ceramic mixing bowl, combine the bite-sized broccoli florets, the diced red onion, the dried cranberries, the sunflower seeds and the bacon bits. Pour the prepared dressing over the ingredients and use a wooden salad spoon to fold everything gently but thoroughly so the dressing clings to the broccoli and pulls the mix together into a cohesive, textured salad — you should see glossy green florets dotted with deep-red cranberries, pale purple onion flecks, crunchy seeds and smoky bacon pieces. Keep the whisk and small dressing bowl nearby for visual continuity when plating.
Step 3: Chill and serve
Transfer the same matte grey ceramic bowl with the dressed salad to the painted pine surface and refrigerate for at least one hour so the flavors marry and the dressing firms slightly on the vegetables. After chilling the salad will look tightened and slightly glossy, with the dressing settling into florets and pockets of cranberries and seeds providing bright contrast. Serve straight from the same bowl — the presentation is casual and rustic, showing crisp, chilled broccoli with dressing-sheen, scattered seeds and bacon for crunchy texture.
Notes
- Chill the salad for at least 1 hour to let flavors marry.
- If you prefer milder onion flavor, soak diced red onion in cold water for 10 minutes and drain.
- Toast sunflower seeds lightly for extra depth before adding to the salad.
- Adjust sugar and vinegar in the dressing to taste, adding a little at a time.
- For a lighter version, replace half the mayonnaise with plain Greek yogurt.