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!
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
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Broccoli Salad with Lighter Creamy Dressing
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:
Nutrition Information:
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. ?
Bella S says
Hi Nagi,
This recipe is just AMAZING. How on earth did I eat 6 persons portions in 24 hours? Delicious but i’m exploding!
Nagi says
I do it all the time Bella – at least it’s good for you! 😉 N x
Teresa says
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!
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.
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.
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
Nancy kram says
Try using buttermilk
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
Alex says
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 🙂
Nagi says
You’re so welcome Alex! N x
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.❤️
Nagi says
Cheesy broccoli fritters – that’ll convert them Vanessa!
djm says
Yummmmm!!
Deb Olson says
Daughter in law stole leftovers for her lunch the next day Can’t blame her soooooo good
Susanna F. says
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.
Nagi says
I can’t get enough of this salad when I make it too!
Janelle says
Hi Nagi
Merry Christmas. How many days can you store this For in the fridge? Thinking of making it for lunch at work.
Gillian Craig Graham says
Hi Nagi, could this be made the day before? I have it on my Christmas menu and would prefer to prep on Monday if possible. Thanks
Gillian
Lauren says
How would it be without the bacon? I’d like to make it for my vegetarian friends.
Nagi says
Still fabulous!!! I often leave it out for midweek because I don’t always have bacon on hand (believe it or not…)
Suzie says
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!!!
Nagi says
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!! 😂
marianne van velzen says
mmmmm heerlijk (delicious)
Nagi says
That’s so great to hear Marianne!! So glad you enjoyed this, thanks for taking the time to let me know – N x
Vera G says
Oh Dear WHAT ARE YOU GIVING to DOZER? HOW about Cheese sauce with THAT…..Yum! Good weekend!
Dorothy Dunton says
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.
Nagi says
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
Leah says
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?
Nagi says
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
Deborah says
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! 🙂
Nagi says
Ha! That’s exactly the thought in HIS mind I imagine! 😂
Sandy Brown says
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.
Nagi says
Goldendoodle!!! Poodle / Golden???
Wanda says
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!!
Nagi says
Dozer is SO CHEEKY…
Leah says
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!
Leah says
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.
Jennifer Rho says
I never thought of soaking broccoli in salted water. That’s a very good tip which I’ll try this afternoon. Thanks for sharing.
Sharon says
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.
Marcia says
It’s going to be 108 here today. This will be perfect. Thanks for the yummy recipe.
Nagi says
You’re so welcome Marcia! Enjoy the warmth – it’s getting pretty cold down under! N x
Dahn says
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.
Nagi says
I know!!! They are such drama queens, aren’t they?? 😂