Broccoli Salad Recipe (15 Minutes!)

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i have been doing Broccoli Salad As I remember in my adult life.Even in college, when I wasn’t cooking much (surviving fried rice and freeze pizza), I’ll buy pre-cut bags and make my own creamy broccoli salad dressing. I’m still a big fan of convenience these days (2 kids and all…), but I also love making food from scratch as much as possible. Turns out, making this easy broccoli salad recipe with fresh broccoli and carrots just makes it even better!

What is Broccoli Salad?

Broccoli Salad Is Much Like Cabbage Coleslaw, but use chopped broccoli stalks and florets instead of cabbage. It combines crispy broccoli and fresh carrots with an irresistible lightly sweet and creamy broccoli slaw dressing, finished with a sprinkle of sliced ​​almonds for extra crunch.

Ingredients and Substitutes

This section explains how to choose the best broccoli salad toppings, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Broccoli Salad:

• broccoli & radish – Use a small bunch of stemmed broccoli and a carrot. Alternatively, you can use about 4 cups of premade broccoli salad mix that comes in a bag at the grocery store.
• almond slices – Although optional, I recommend adding these for the perfect flavor and texture. You can also use walnuts, hazelnuts, cashews, or pecans. For a nut-free option, use sunflower seeds instead.

Broccoli Salad Dressing:

• mayonnaise – I do it myself Avocado Oil Mayonnaise For this, store-bought yogurt or even plain Greek yogurt will work too.
• apple cider vinegar – imparts a rich coleslaw flavor. You can also use lemon juice or white wine vinegar.
• Honey – I usually use unsweetened honey Avoid added sugar, but any kind will work.
• Dijon mustard -Although it adds extra flavor and flavor, Dijon mustard is not essential to the condiment. You can use yellow mustard, Honey Mustard Dressingor substitute brown mustard, or omit mustard altogether.
• sea ​​salt & Black pepper – smell.

How to Make Broccoli Salad

This section explains how to make broccoli slaw salad, with step-by-step photos and technical details to help you visualize the process.For full instructions, including amounts and temperatures, see recipe card below.

1. Cut off the florets. Wash and dry the broccoli. Cut the broccoli florets from the broccoli stems.
2. Chopped. Cut the florets into smaller pieces, as this will prevent them from overwhelming the chopped stalks in the broccoli salad. Set aside in a large bowl.

3. Peel off the stems. use one vegetable peeler (recommended) or a sharp knife to peel the broccoli stalks.
4. Finely chop the stems. Shred broccoli stalks into matchstick-shaped slices. Serve in a bowl with chopped florets.

Tip: Use a food processor to save effort.

You can slice the stems by hand with a knife, but I recommend using food processor With grating attachment. A box grater will work too.

5. Shred carrots. Wash, dry and peel carrots. Shred them the same way as broccoli stems. Add to bowls with broccoli.
6. Mix in broccoli salad dressing. Whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard (if using), salt, and pepper.

7. combined. Pour broccoli dressing over salad and toss to coat. Adjust salt and pepper to taste, if needed.
8. Add crunch. Add almonds and stir again.

Tip: If you have time, let the flavors develop.

You can enjoy this salad right away, but if you have time, refrigerate for at least 1 hour (up to 3 days) to allow the flavors to develop. Give it a stir before serving.

Recipe Variations

this dish is perfect healthy salad As is, but here are some optional additions if you want to change it:

• dried fruit – add 1/2 cup dried cranberries (regular or unsweetened), raisins or golden raisins to make it sweeter.You can also try mine Broccoli Cranberry Salad For a similar twist.
• apple – Chopped 1 red or green apple in broccoli coleslaw for a sweet and crunchy contrast.
• onion – Adding 1/4 to 1/2 cup diced or thinly sliced ​​red onion to a broccoli salad provides a hint of spice and sweetness for an extra layer of flavor.
• Cook – top configuration Pan-fried Chicken Breastroast chicken, or juicy Grilled Chicken Breast Make it a meal.

storage instructions

Store the salad in an airtight container in the refrigerator for 3-5 days.

What to Serve With Broccoli Salad Recipe

This salad is very versatile and can be used as a side salad at a picnic or potluck, as a side dish at home, or even as a topping! Here are some delicious ideas:

• chicken – I love the simplicity of this salad Fried Chicken Drumsticksbut I also serve it Coconut Chicken Tenders A sweet and salty combination.It also balances the heat well with buffalo flavors like Baked Buffalo Wingsenthusiasm Buffalo Chicken Breastor vegetarian options, Buffalo Cauliflower.
• fish – Salads are a classic combination for crunchy fish recipes such as fish stickcrispy Parmesan Tilapiaor elegant Grilled Haddock Serve with toasted almond topping.
• Grilled Entrees – Broccoli salad with coleslaw dressing goes well with BBQ staples like smoky Grilled Shrimp KebabsBBQ ribs, juicy roast steakflaky baked codeven Grilled Lobster Tails.
• ingredients – add it to your favorite tacos for the ultimate nachos (or Cauliflower Nachos lighter options), or add it to hot dogs or juicy burger Fresh crunch.

More Creamy Salad Recipes

Say goodbye to bland salads! Try these easy ones – perfect for all occasions.

Broccoli Salad Recipe (15 Minutes!)

This broccoli salad recipe has a sweet and creamy dressing that coats fresh broccoli, carrots and almonds. The perfect salad for a summer meal!

Prepare: 15 minute

all: 15 minute

Serving Size: 4 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Wash and dry the broccoli.

2. Cut the broccoli florets from the stems. Cut into very small pieces, about 1/4 inch in size. Put in a large bowl and set aside.

3. use one knife or vegetable peeler Peel the broccoli stalks. (If the bottom inch of the stem is very woody, just cut it off and discard.) Cut the broccoli stems into matchstick-shaped slices.You can do this by hand with a knife, but I recommend using food processor With grating attachment. A box grater should also work. Add the stems to a bowl with the chopped florets.

4. Wash the carrots, dry them and peel them. Shred them the same way as broccoli stalks, using a knife, a food processor with a grater attachment, or a box grater. Add carrots and broccoli to a large bowl.

5. In a small bowl, whisk together the broccoli salad dressing: mayonnaise, apple cider vinegar, honey, Dijon mustard (if using), salt, and pepper.

6. Pour dressing over broccoli salad and toss to coat. Adjust salt and pepper to taste, if needed.

7. Add almonds and stir again.

8. Enjoy right away, or if you have time, at least refrigerate 1 hour (up to 3 days) Allow flavor to develop. Give it a stir before serving.

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recipe notes

Serving Size: 1 cup

Nutritional information does not include optional ingredients.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 295

fat 22.5 grams

protein 3.4 grams

total carbohydrates 22.1 grams

net carbs 18.6 grams

fiber 3.5 grams

sugar 15.6 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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