I like my Broccoli Salad with slightly softened bite rather than a hard raw crunch, and plenty of dressing that’s not excessively mayo-heavy. The dressing is still creamy, but it’s a lightened up mayo based dressing with fantastic flavourings – and there’s plenty of it!
For an even healthier option, try this Broccoli Salad with a mayo-free Creamy Lemon Dressing or Ranch Dressing!
The mere mention of Broccoli Salad conjures up visions of giant bowls of broccoli swimming in oily mayo dressing that’s often too sweet. Just the thought makes my thighs start expanding.
Yet I cannot deny that I’m a sucker for a good Broccoli Salad with a creamy dressing. So today, I’m sharing mine. Plenty of dressing. Lots of add ins to make the salad interesting. And marinated broccoli with a softened crisp bite, rather than hard raw crunch.
A BETTER RAW BROCCOLI
I know some people have a hard no! stance on raw broccoli. I’m pro raw broccoli in salads – as long as it’s had time to “marinate” and soften slightly. It’s not so much the stems that bothers me – I actually like the crisp freshness of the stems. It’s the florets. They’re just kind of dry and crumbly when raw.
Solution:
a) give the salad time to marinate in the creamy lemon dressing which slightly tenderises the broccoli. Both the acid and the oil in the dressing helps here; and
b) slicing the florets thickly rather than leaving them whole. More surface area = better marinating effect to take the hard raw edge off the broccoli.
PLENTY OF LIGHTER MAYO DRESSING
This dressing is made with a combination of mayonnaise, sour cream or yoghurt, lemon and milk, plus flavourings. The sour cream or yoghurt act as a thickener with a touch of acidity and the milk thins out the dressing, making it pourable for better coverage and so the florets soak up the dressing like a sponge. Plenty of dressing flavourings compensate for using less mayonnaise.
PATIENCE IS A VIRTUE I STRUGGLE WITH
This is one of those salads that is best made the day before – or at the very least 2 hours before serving.
I don’t deal with this well. I pick at it constantly straight after making it – and am always disappointed with how it tastes, and I fret that it’s not going to taste great.
Have patience my friends. Let time work its magic, let those flavours meld together, let the dressing marinate the broccoli. It’s so worth it! – Nagi x
PS If you’re in a rush, I’d recommend steaming the broccoli. Steam, rather than boil – you want to avoid water soaked florets. It will ruin the creamy dressing experience.
MORE SALADS TO TAKE TO GATHERINGS
Here are some more of those salads that are terrific to make in vast volumes to take to gatherings because they’re actually even better the next day!
Mrs Brodie’s Famous Potato Salad
Coleslaw
Italian Pasta Salad
Pasta Salad with Sun Dried Tomatoes
Macaroni Salad
MORE BROCCOLI RECIPES – And if you’re overstocked on broccoli, have a browse of all my broccoli recipes -> Broccoli Recipes.
WATCH HOW TO MAKE IT
RECIPE VIDEO ABOVE. Slicing the florets creates a larger surface area so the dressing tenderises the broccoli more effectively, so the broccoli is tender crisp rather than a harsh, raw bite. I also like to have plenty of dressing because dressing soaked florets is my favourite part, so rather than a mayo only dressing, I opt to make more of a lighter dressing with less mayo that's pourable and coats every piece of broccoli thoroughly. Less oil, more dressing, more flavourings!
- 500 g/1 lb broccoli florets (2 large heads, 22cm/9" diameter)
- 150 g/5oz bacon , chopped then cooked until golden
- 3/4 cup dried cranberries (or raisins, sultanas or blueberries)
- 1/2 cup almond slivers
- 1/2 red onion , finely sliced
- 1/2 cup mayonnaise
- 3/4 cup Greek yoghurt or sour cream
- 1/4 cup / 65ml milk , low fat
- 1/4 cup / 65ml lemon juice (or cider vinegar)
- 2 garlic cloves , minced
- 1 tsp each onion powder , garlic powder, mustard powder
- 1 tbsp sugar
- 1 1/2 tsp dried dill
- 1 tsp dried parsley
- 1 tsp salt
- 1/4 tsp finely ground pepper
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Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
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Place in a bowl with remaining Salad ingredients.
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Mix Dressing well in a large bowl - use a whisk to ensure it's all well incorporated. It will be thin and pourable - see video for consistency.
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Pour all over Salad, toss well.
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Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.
1. This is one of those salads that needs time for the flavours to meld and also for the dressing to soften the broccoli a bit. Raw broccoli is actually very crunchy and some people aren't a fan of that. But the dressing tenderises it a bit so it's tender crisp.
If you aren't a fan of raw broccoli in any form, then I suggest steaming the broccoli. Steaming is better than boiling because the florets get waterlogged.
2. Nutrition per serving, assuming 8 servings.
LIFE OF DOZER
He can inhale a hunk of cheese in 1 chomp. And yet, he nibbles on a single broccoli floret for almost a minute, crumbling it into pieces before progressively and very deliberately eating each tiny piece. 🙄
How would it be without the bacon? I’d like to make it for my vegetarian friends.
Still fabulous!!! I often leave it out for midweek because I don’t always have bacon on hand (believe it or not…)
Nagi – thank you so much for this recipe. I have been looking for a broccoli salad recipe like this for a while after enjoying one in a cafe (they wouldn’t give me the sauce recipe when asked 😔) I took this to a family lunch, it got very high praise! It’s delicious even after a day or so in the fridge – BRILLIANT once again!!!
Ba ha ha you sound like ME! I am always trying to wheedle recipes out of restaurants 🙂 Right now I’m trying to get a Chinese restaurant owner to share all his recipes!! 😂
mmmmm heerlijk (delicious)
That’s so great to hear Marianne!! So glad you enjoyed this, thanks for taking the time to let me know – N x
Oh Dear WHAT ARE YOU GIVING to DOZER? HOW about Cheese sauce with THAT…..Yum! Good weekend!
Hi Nagi! I love broccoli salad. I started making it over twenty years ago from a recipe I found in an Amish cookbook. Since I don’t like raisins I use toasted pine nuts, but I love blueberries as an alternative. The lightened up dressing is a winner (I’d have to use sour cream as you know who doesn’t like yogurt). This was one of my daughter’s favorites.
I bet your broccoli salad is AMAZING Dorothy!!! It’s so nice to see you around here. To this day, your apple cake is a firm favourite – I get the most amazing messages about it! N xx
Nagi! You have perfect timing. This salad will be going to my sisters wedding next weekend as my contribution to the potluck after. Our family LOVES broccoli salad, and this lightened version will be perfect.
I’ll be back to let you know their verdict, but mine is already “YUM!!!”. 😀
Dozer has it right, he knows how to enjoy to the nth degree! How cool is that? 😀
How is the healing coming along?
Congratulations to your sister!!! Thank you for asking about Dozer – he’s doing GREAT! Too great 🙂 He wants to bound freely but he’s still on leash all the time. 6 weeks to go – but he’s really on track! N xx
Hey Nagi,
Maybe if you were to douse the broccoli floret with cheese, Dozer would eat it without the deliberate dismantling of the floret…
Just a thought! 🙂
Ha! That’s exactly the thought in HIS mind I imagine! 😂
Thank you for a lighter dressing for this salad and the secret of marinating it to soften the broccoli. Dozer is so beautiful. We have had several Goldens through the years, now have an adorable Goldendoodle. She eats EVERYTHING!!! I haven’t given her broccoli yet, it will be interesting to see if she eats it slowly like Dozer.
Goldendoodle!!! Poodle / Golden???
Who washes their broccoli? My mom would soak it in a saltwater mix to draw out any bugs. Just wondering? And Dozer is so cute!!
Your mom was wise. We grew broccoli one summer. Little green catapillers live in the plants. Thankfully someone told me to be sure to soak it good in heavy salt water to kill them. Otherwise one would be getting more protein in their veggies.
I never thought of soaking broccoli in salted water. That’s a very good tip which I’ll try this afternoon. Thanks for sharing.
I wash all my veggies no matter what before eating them…but I use a 3% solution of food grade peroxide and soak them in a sink of cold water for about a half hour. It removes pesticides (and other “cides”), kills pathogens, cleans the veg and to top it all off, you’ll find your vegetables last longer in the fridge! 🙂
Just be sure to rinse them well in cold water and spin them dry before storing. Easy peasy!
To clarify, I shop the farmers market every Saturday morning, buy a weeks worth of veg and soak the entire weeks worth as soon as I get home. Then just bag to save it, and use without worry during the week.
Dozer is SO CHEEKY…
It’s going to be 108 here today. This will be perfect. Thanks for the yummy recipe.
You’re so welcome Marcia! Enjoy the warmth – it’s getting pretty cold down under! N x
Broccoli salad is always a hit at picnics! I had to laugh when you mentioned how Dozer eats broccoli. That is how my pup eats too. I don’t think he tastes a juicy chunk of meat because he swallows it whole, but he savors every flavor of a piece of broccoli.
I know!!! They are such drama queens, aren’t they?? 😂
I have been making this for years! I put cubed marble or cheddar cheese in as well. Sooo yummy!!
Ooh YES to cheese! I can just imagine how amazing that would be!
Thanks Nagi, timing is right! I bought a head of broccoli yesterday of which I need to cook today.
I am always looking for dressings or tasty ways to serve broccoli,,,and HERE it is…looks yummy!
It’s a sign!!!!! ❤️
You are singing my song! I’ve had plenty of broccoli salads and while I like the idea and all of the ingredients, I never liked any of them enough to ask for the recipe. Most were soooo sweet and some even had that gritty undissolved sugar in the dressing. It was like eating sand! Most of the florets were huge and impossible to get into my mouth. Honestly, I almost didn’t click on your post only because of my Broccoli Salad Phobia. But because it was “YOU” Ü, I knew you’d never settle for a run-of-the-mill salad. I can not WAIT to make this tonight and I bet it will be even harder to wait until tomorrow to dish it out. Thank you so much!
Biggest. Praise. EVER!!!!
Nagi, it was divine! Perfect in every way and I’m so happy to have The Best Broccoli Salad on the Planet Earth in my meal rotation ♥ Thank you so much for your attention to detail when making recipes. The proof is on the end of my fork Ü Hugs to Dozer, too!
WHOOT WHOOT! I’m so thrilled you enjoyed this Tracy, thank you for letting me know! N x
A nice and light creamy summer salad, Nagi! Just perfect. Greek yogurt in everything right now to cool things off a little. Thanks for another great one!
Thanks Mike!!! I know you sent me a message on FB, I saw it but haven’t read it. Am very behind! 😂
Great dressing idea, it could be used on a wedge of iceberg salad (minus cranberries and almonds)
Oooh YES! And for Coleslaw, potato salad, pasta salads 🙂 It’s my creamy dressing I use for pasta salads too – N x
I *LOVE* this salad!
Thank you Zee! Hope you have a terrific weekend – N x
OH, wow again, Nagi — this broccoli salad looks great! We love broccoli salad as well, but oddly enough, for some reason — one little unexpected variation and the traditional version comes out inexplicably too heavy — almost as if it would go with a cup of “Stone Soup” — So, I’m really happy to see your recipe — and will try it. You are always thinking of the nuances, aren’t you! Thank you so much!
Dozer’s looking wonderful — so cute inspecting his broccoli — my cat Ginger was doing the same thing last night!
I have to confess, sometimes I post recipes because I wanted to “fix” the things I don’t like about typical recipes. I know it makes me sound a bit snobby but the thing is, I LOVE broccoli salads but am frequently disappointed by them! I was reminded of this on my last trip to the states 🙂 broccoli salads aren’t that big over here in Australia! N x
Nagi it’s winter Salads brrrrr.
How so? Over where I live, good fresh broccoli is available in the summer (it’s crazy expensive during the other times of the year)
But Rhonda! Did you see the Broccoli GRATIN I also shared yesterday?? 🙂 One summer salad, one winter dish!! N xx