Irresistibly Creamy Southern Broccoli Salad Recipe

Introduction

This irresistibly creamy Southern broccoli salad is a delightful mix of fresh broccoli, crispy bacon, and a tangy, sweet dressing. Perfect as a side dish for gatherings or a refreshing addition to any meal, it’s sure to become a favorite.

Ingredients

• 10 cups broccoli florets (raw or blanched for crunch)
• 8 ounces bacon (turkey bacon as a leaner alternative)
• ½ cup golden raisins (can be substituted with cranberries)
• 1 cup coarsely grated cheddar cheese (dairy-free cheese for a vegan option)
• ½ cup roasted, salted sunflower seeds (pepitas or chopped nuts can be used)
• 1 cup mayonnaise (Greek yogurt for a lighter twist)
• 2 tablespoons apple cider vinegar (white vinegar as a substitute)
• 1 tablespoon granulated sugar (adjust to preferred sweetness)
• ¼ cup red onion, finely chopped (green onions can be swapped)

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil.
2. Step 2: Blanch the broccoli florets in the boiling water for 1 minute, then immediately transfer them to ice water to cool.
3. Step 3: Cook the bacon in a skillet over medium heat until crispy, about 7–8 minutes. Drain on paper towels and crumble once cooled.
4. Step 4: In a large bowl, whisk together mayonnaise, red onion, apple cider vinegar, and sugar until smooth.
5. Step 5: Add the cooled broccoli, grated cheddar cheese, raisins, and sunflower seeds to the dressing. Toss gently to combine.
6. Step 6: Refrigerate the salad for 30 minutes to 3 hours to allow the flavors to meld.
7. Step 7: Before serving, sprinkle the crispy bacon on top and gently toss if desired.

Tips & Variations

• For a lighter version, substitute mayonnaise with Greek yogurt and turkey bacon instead of traditional bacon.
• If you prefer a crunchier salad, use raw broccoli instead of blanching.
• Swap raisins for dried cranberries to add a tart contrast.
• Add chopped nuts like pecans or walnuts for extra texture and flavor.

Storage

Store the broccoli salad in an airtight container in the refrigerator for up to 3 days. Add the crispy bacon topping just before serving to maintain its crunch. If needed, give the salad a gentle toss before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, use dairy-free cheese and replace mayonnaise with a vegan alternative like vegan mayo or blended silken tofu.

Is it better to use raw or blanched broccoli?

Both work well depending on your preference. Blanched broccoli is slightly softer but still crisp, while raw broccoli provides a stronger crunch and fresher flavor.

Irresistibly Creamy Southern Broccoli Salad Recipe

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★★★★★

4.9 from 137 reviews

• Author: anna
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

A delightful Southern-style broccoli salad featuring a creamy dressing, crispy bacon, cheddar cheese, and a perfect balance of sweetness from raisins and tangy apple cider vinegar. This salad is easy to prepare, served chilled, and makes a fantastic side dish for any occasion.

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Ingredients

Scale 1x2x3x

Salad Base

• 10 cups broccoli florets (Use raw for stronger flavor or blanch for crunch.)
• ½ cup golden raisins (Can be swapped for cranberries.)
• 1 cup coarsely grated cheddar cheese (Substitute with dairy-free cheese for a vegan option.)
• ½ cup roasted, salted sunflower seeds (Pepitas or chopped nuts can be used.)
• ¼ cup red onion, finely chopped (Green onions can be swapped.)

Dressing

• 1 cup mayonnaise (Greek yogurt can be used for a lighter twist.)
• 2 tablespoons apple cider vinegar (White vinegar can be used as a substitute.)
• 1 tablespoon granulated sugar (Adjust for preferred sweetness.)

Topping

• 8 ounces bacon (Turkey bacon is a leaner alternative.)

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Instructions

1. Preparation: Gather all ingredients and prepare a large pot of salted water for blanching the broccoli.
2. Blanch Broccoli: Bring a large pot of salted water to a rolling boil. Add the broccoli florets and cook for 1 minute. Immediately transfer the florets to ice water to halt cooking and cool them down, preserving crunch and color.
3. Cook Bacon: While broccoli cools, cook bacon in a skillet over medium heat until crispy, about 7-8 minutes. Remove and drain on paper towels, then crumble once cooled.
4. Prepare Dressing: In a large bowl, combine mayonnaise, finely chopped red onion, apple cider vinegar, and granulated sugar. Stir the mixture until smooth and well blended.
5. Combine Salad Ingredients: Add the cooled broccoli florets, cheddar cheese, golden raisins, and roasted salted sunflower seeds to the dressing. Toss gently to coat everything evenly with the dressing.
6. Chill the Salad: Cover the bowl and refrigerate the salad for at least 30 minutes and up to 3 hours. This resting time allows the flavors to meld beautifully.
7. Serve: Before serving, sprinkle the salad generously with the crispy bacon crumbles for added texture and flavor.

Notes

• For a crunchier texture, use raw broccoli instead of blanching.
• Turkey bacon is a healthier alternative to traditional bacon.
• For a vegan version, substitute cheddar cheese with dairy-free cheese and mayonnaise with a plant-based alternative.
• Adjust the sugar amount in the dressing based on your preferred level of sweetness.
• Sunflower seeds can be replaced with pepitas or chopped nuts for variation.
• Refrigerate the salad well before serving for optimal flavor blending.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Southern American

Keywords: Southern broccoli salad, creamy broccoli salad, bacon broccoli salad, cheddar broccoli salad, easy side dish, summer salad, picnic salad