Description
This Best Broccoli Salad is a fresh, crunchy, and flavorful side dish featuring tender broccoli florets combined with shredded carrots, red onion, crispy bacon, dried cranberries, and sliced almonds. Tossed in a tangy and creamy apple cider vinegar mayonnaise dressing, this salad is perfect for potlucks, barbecues, or as a healthy everyday snack.
Ingredients
Scale
Vegetables and Mix-ins
- 3 heads broccoli, cut into bite-size pieces
- 2 carrots, shredded
- 1/2 red onion, thinly sliced
- 6 slices cooked bacon, crumbled
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
Dressing
- 1/2 cup mayonnaise
- 3 tablespoons apple cider vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Other
- Kosher salt, for boiling water
Instructions
- Prepare boiling water: In a medium saucepan, bring 4 cups of water to a rolling boil and generously season it with kosher salt. Meanwhile, fill a large bowl with ice water to create an ice bath.
- Blanch the broccoli: Submerge the broccoli florets in the boiling salted water and cook for 1 to 2 minutes, or until they become fork-tender but still crisp. Using a slotted spoon, immediately transfer the broccoli to the prepared ice bath to stop the cooking process and preserve their bright green color. After cooling completely, drain well.
- Combine salad ingredients: In a large bowl, mix the blanched broccoli with shredded carrots, thinly sliced red onion, crumbled cooked bacon, dried cranberries, and sliced almonds until evenly distributed.
- Make the dressing: In a medium bowl, whisk together mayonnaise and apple cider vinegar until smooth. Season with kosher salt and freshly ground black pepper to taste.
- Toss the salad: Pour the dressing over the broccoli mixture and stir gently but thoroughly to coat all ingredients with the tangy creamy dressing.
- Serve or chill: Serve immediately, or for best flavor and texture, refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a vegetarian version, omit bacon or substitute with crispy fried tempeh or smoked tofu.
- To make this salad ahead, prepare the salad and dressing separately and combine just before serving.
- Use fresh, crisp broccoli for the best texture; avoid overcooking during blanching to retain crunchiness.
- Crumbled cooked bacon can be substituted with bacon bits if preferred.
- Adjust the apple cider vinegar quantity according to your taste preference for tanginess.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: broccoli salad, broccoli recipes, creamy broccoli salad, healthy salad, bacon broccoli salad, side dish, summer salad
