RecipeTin Eats

Fast Prep, Big Flavours

Home Broccoli recipes

Broccoli Salad with Lighter Creamy Dressing

By:Nagi
67 Comments
Recipe v Video v Dozer v

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, or this Broccoli Salad with Sour Cream dressing!

Close up of Broccoli Salad with Lighter Creamy Dressing with bacon, almonds, cranberries and red onion

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.

Preparation steps for Broccoli Salad with Lighter Creamy Dressing

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.

Broccoli Salad with Lighter Creamy Dressing in a white bowl with a jug of dressing on the side, ready to be served.

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.

Close up of Broccoli Salad with Lighter Creamy Dressing with bacon, almonds, cranberries and red onion

WATCH HOW TO MAKE IT

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of Broccoli Salad with Lighter Creamy Dressing with bacon, almonds, cranberries and red onion

Broccoli Salad with Lighter Creamy Dressing

Author: Nagi
Prep: 15 mins
Total: 15 mins
5 from 18 votes
Servings6 - 8 people
Tap or hover to scale
Print
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!

Ingredients

Broccoli Salad:

  • 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

Dressing:

  • 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

Instructions

  • Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
  • Place in a bowl with remaining Salad ingredients.
  • 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.
  • Pour all over Salad, toss well.
  • Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.

Recipe Notes:

1. Let flavours meld -  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. Mayonnaise - I recommend Hellman's or S&W (I'm in Australia). Cheaper brands are too sour or too sweet. I don't use mayo much, so when I do I want the good stuff! (PS I love my Japanese Kewpie mayo, but it's not the best for this dish, flavour is too smooth 🙂 )
3. Nutrition per serving, assuming 8 servings.

Nutrition Information:

Calories: 290cal (15%)
Keywords: broccoli salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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. ?

Dozer the golden retriever eating broccoli

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Related Posts

New York Times Broccoli Salad

NY Times Famous Broccoli Salad – with Sesame, Cumin & Garlic

Close up of saucy Chicken Broccoli Stir Fry, ready to be eaten

Chicken Broccoli Stir Fry (extra saucy!)

Close up of Broccoli and Potato Soup in a pot, ready to be served

Broccoli and Potato Soup

More Broccoli recipes

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




67 Comments

  1. vivian says

    5 stars
    Fabulous recipe! I love broccoli salad any time of year. I used smoked cheddar instead of the bacon to keep it vegetarian and that worked well for us. Thanks for another keeper!

    Reply

  2. Kathy says

    Oh my goodness Nagi I know what you mean about picking at this salad. Have just made it and can’t stop going back for just one more taste. It tastes amazing!

    Reply

  4. holly says

    Hi Nagi, Just a quick question here; is there a particular rand of mayo you recommend using? I feel like the mayo at woolies and coles all tastes so different, and as a person tat doesn’t consume a lot of it usually, I’m wondering if there is a brand you best recommend?
    Holly x

    Reply

    • Nagi says

      Hi Holly! Absolutely – Hellman’s or S&W. I’m like you – I don’t use it much so when I do, I want the best! (PS Homebrands are just too sour or too sweet 🙂 Will update recipe notes with this tip) N x

      Reply

  5. Bella S says

    5 stars
    Hi Nagi,

    This recipe is just AMAZING. How on earth did I eat 6 persons portions in 24 hours? Delicious but i’m exploding!

    Reply

  6. Teresa says

    5 stars
    Made this wonderful dressing for my version of broccoli salad this morning with one substitution: in place of the lemon juice / cider vinegar, I used 2 TB white wine vinegar and 2 TB lemon infused balsamic vinegar, which can put any recipe over the top. While the lemon balsamic dressing is not cheap – it is so delicious and you have to try it to believe me!
    Thanks for all your great recipes, Nagi!

    Reply

  7. Bethany P says

    Can the mayo be totaled eliminated and substituted with greek yogurt or sour cream? Personally I like mayo but my husband refuses to eat anything with mayo.

    Reply

    • Nagi says

      Sounds like you need a new husband! 😂 I find the mayo balances it here, I think it would be too much with just sour cream or yogurt! N x

      Reply

    • Chainie says

      I’ve been making reduced or no mayo dressings for a long time because I just don’t like the greasy waxy cloying mouthfeel of mayo-heavy dressings so finding Nagi’s web site was like finding a long lost soul mate for me. I agree with Nagi re the flavour balance. When I have made entirely mayo-free dressings, I have taken the edge of all that yoghurt/sour cream by dissolving a little brown sugar into the acid (eg. Vinegar). About enough to equate to the sweetness of the mayo you would have used. Depending on the dressing, I have used palm sugar, or honey, or maple syrup or even a tablespoon of dessert wine, which can add a nice note of complexity. It could be worth one last shot before getting a new husband. I hope this helps.

      Reply

      • Nancy kram says

        Use buttermilk instead of mayo but you can try the Mayo version and just not tell your husband sometimes it’s best just not to tell your husband that you put mayo in it he will never know. you may also want to add a tablespoon of oil just to smooth it out too much yogurt and sour cream and it will have a chalky taste

        Reply

  8. Alex says

    5 stars
    I absolutely love this salad. I made it as a side but it turned into my main. Will definitely be making this again and will be perfect to make the night before to take into work the next day. Thanks for another great recipe Nagi 🙂

    Reply

  9. Vanessa says

    This is soooo tasty!!
    Despite not being able to tempt the kids to eat broccoli, I was secretly happy because I get the leftovers all myself.❤️

    Reply

    • Susanna F. says

      5 stars
      Just made this. The marinade/ dressing is delicious. Much better than the ones I use to make which is a lot of mayo. I chose Greek yogurt and didn’t have dry mustard on hand, so used yellow mustard. Still good. Used turkey bacon and put the crunchy stuff next day.

      Thank you.

      Reply
As Featured On