This is the old-fashioned broccoli salad you remember from family cookouts and church suppers, with crisp raw broccoli, sharp cheddar, sweet raisins, sunflower seeds, and plenty of crumbled bacon in a sweet-and-tangy dressing. Twenty minutes of prep, an hour to chill, and you have a make-ahead side dish that actually gets better as it sits!
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Before You Get Started
A few small details make the difference between a good broccoli salad and a great one:
- Cut the broccoli small. Bite-sized florets matter more here than in any other broccoli prep, since the broccoli is eaten raw. Trim to about 1/2-inch pieces so every forkful is manageable.
- Reserve some bacon for the top. Bacon stirred into the dressing soften within an hour. Crisp pieces sprinkled on top right before serving stay crunchy and look beautiful.
- Chill at least an hour before serving. This isn’t optional. The broccoli softens slightly, the flavors meld, and the dressing thins to the right consistency. Skip the chill and the salad won’t have the same texture and flavor.
How to Make Broccoli Salad
This is one of those recipes where the prep is the work. There’s no cooking once the bacon is done! Here’s how it comes together:
Step 1: Cook the Bacon
Cook about 10 slices of bacon until crisp using your preferred method, then transfer to a paper towel-lined plate or rack to cool. Once it’s cool enough to handle, crumble it into bite-sized pieces.
The oven method is especially easy for a full batch. Arrange the bacon on a foil-lined sheet pan and bake at 425°F for about 12 minutes, flipping halfway through.
⭢ Tip: Start with fully crisp bacon rather than chewy. It will soften slightly once it’s mixed into the salad and chilled.
Step 2: Prep the Salad Ingredients
Chop the broccoli into small, bite-sized pieces, about ½-inch or smaller. Finely dice the red onion, and cube or hand-grate the cheddar cheese.
Don’t toss those broccoli stems. Peel the outer layer and chop the tender inside to use in the salad.
⭢ Tip: Cubed cheese or freshly grated cheese (using the large holes of a box grater) holds up much better than pre-shredded cheese, which has a powdery coating that tends to disappear into the dressing.
Step 3: Whisk the Dressing
In a small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
Give it a quick taste before adding it to the salad. Add a pinch more salt if needed.
⭢ Tip: The dressing should taste slightly too sweet and tangy on its own. Once it’s mixed with the broccoli, the flavor will mellow out perfectly.
Step 4: Assemble
In a large bowl, combine the broccoli, raisins, cheddar, sunflower seeds, red onion, and most of the bacon (save a little for the top). Pour the dressing over everything and toss gently until well coated.
It might look like there isn’t enough dressing at first, but don’t worry.
⭢ Tip: As the salad chills, the broccoli releases a bit of moisture and everything comes together into a perfectly coated, creamy mixture.
⭢ Easy swaps: Use dried cranberries, cherries, golden raisins, or chopped dates in place of raisins. Swap sunflower seeds for sliced almonds or chopped pecans.
Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 1 hour for the best flavor. Give it a good stir before serving and sprinkle the reserved bacon over the top.
This is one of those dishes that just gets better as it sits, making it perfect for making ahead.
Serving Suggestions
This salad earns its keep at the cookout table. It’s right at home next to my Slow Cooker Pulled Pork on a soft bun, alongside my BBQ Chicken Breast hot off the grill, or with a platter of my Fried Chicken Tenders for a Sunday supper. It also holds up beautifully on a holiday buffet next to a glazed ham.
Storage, Freezing, and Make-Ahead
Make-ahead: This is one of the few salads that genuinely improves overnight. The flavors meld and the broccoli softens just right. You can assemble it up to 24 hours ahead and refrigerate. Hold the reserved bacon (and a small handful of sunflower seeds if you want extra crunch) to add right before serving.
Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. Give the salad a stir before serving any leftovers. The broccoli will release more liquid as it sits, so if it looks a little watery, drain off any excess and add a small spoonful of mayo to refresh the dressing.
Freezing: Not recommended. The mayo dressing breaks when thawed and the raw broccoli turns mushy.
Frequently Asked Questions
Should I blanch the broccoli first?
No, the broccoli goes in raw. Blanching makes it limp once it sits in the dressing. If the raw texture concerns you, the small dice and the chill time both soften it just enough without any cooking.
Why is my broccoli salad watery?
Some liquid release is normal as the salad chills, especially after the first day. The most common causes are that broccoli wasn’t dry before mixing, the onions weren’t patted dry, or the salad sat too long. For an easy fix, drain off excess liquid before serving and stir in a fresh spoonful of mayo.
What can I use instead of raisins?
Try dried cranberries, dried cherries, golden raisins, or chopped dates. Anything sweet and chewy in the same range should work. Halved red grapes work too, but use them the same day since they release more juice over time.
Can I use frozen broccoli?
No. Frozen broccoli thaws limp and watery, which is the opposite of what this salad needs. Only use fresh broccoli for this dish.
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Watch How to Make It
Broccoli Salad with Bacon
Ingredients
For the salad:
- 5 to 6 cups fresh broccoli florets, cut into very small bite-sized pieces (about 1/2-inch)
- 10 slices bacon, cooked crisp and crumbled (reserve some for topping)
- 1 cup shredded or cubed sharp cheddar cheese
- ¾ cup raisins or dried cranberries
- ¾ cup roasted salted sunflower seed kernels
- ½ cup finely diced red onion
For the dressing:
- ¾ cup mayonnaise (Duke's preferred)
- 2 tablespoons granulated sugar
- 1 ½ tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon ground black pepper
Instructions
- Assemble the salad. Place the broccoli in a large mixing bowl. Add the raisins, cheddar cheese, sunflower seeds, red onion, and most of the crumbled bacon. Reserve a small handful of bacon for garnish.
- Make the dressing. In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Combine. Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill. Cover and refrigerate for at least 1 hour (2 hours is even better) before serving.
- Serve. Give the salad a quick stir, then sprinkle the reserved bacon over the top.
Notes
- Bacon shortcut: Bake bacon at 425°F on a foil-lined sheet pan for about 12 minutes, flipping halfway through. Easiest method for cooking 10 slices at once.
- Cheese tip: Use a block of cheddar that you cube or grate by hand. Pre-shredded cheese has anti-caking starch that dulls the texture and flavor in this salad.
- Make-ahead: Assemble up to 24 hours ahead and refrigerate. Hold the reserved bacon to add just before serving so it stays crisp.
- If the salad looks watery on day 2: Drain off any excess liquid and stir in a fresh spoonful of mayo before serving.
- Raisin swap: Dried cranberries, dried cherries, golden raisins, or chopped dates all work in equal amounts.
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