Easy Broccoli Salad Recipe

There's something irresistible about the crunch of fresh broccoli tossed in a creamy, tangy dressing. This easy broccoli salad delivers big on flavor and texture with every bite—crisp veggies, smoky bacon, and a touch of sweetness from raisins or cranberries.

this Recipe

The first time I made this salad was for a last-minute barbecue, and it stole the show. With just a handful of ingredients and no cooking required, it's become my go-to for potlucks, weekday lunches, and anytime I need a fresh, crowd-pleasing side dish.

Let me show you why this easy broccoli salad needs to be in your regular rotation.

Why You'll Love This Easy Broccoli Salad Recipe

Get ready to meet your new favorite side dish. This easy broccoli salad isn’t just tasty—it’s a lifesaver when time is tight but you still want something wholesome and satisfying.

First, it’s incredibly quick and simple to throw together. With no cooking involved, you can have this salad prepped and ready in about 15 minutes. Just chop, mix, and chill—done!

It’s also budget-friendly. All the ingredients are common pantry or fridge staples: broccoli, a bit of mayo, vinegar, and a few flavorful extras like bacon or dried fruit. No fancy grocery runs needed.

Then there's the amazing texture and flavor. The raw broccoli keeps its crunch, while the creamy dressing softens it just enough. Toss in crispy bacon, chewy raisins, and toasted sunflower seeds, and every bite is a symphony of sweet, savory, and tangy.

Best of all, this recipe is perfectly customizable. Don’t like raisins? Swap in dried cranberries. Want to go meat-free? Skip the bacon and load up on nuts or seeds instead. It’s a flexible base that adapts to your taste—and your fridge.

Let’s break down the ingredients and see how this simple salad packs so much flavor.

Ingredients Notes

This easy broccoli salad shines because of its balance of fresh, crunchy veggies and bold, creamy dressing. Each ingredient has a role to play, making this salad more than the sum of its parts.

Broccoli is obviously the star here. You’ll want fresh, raw broccoli cut into small florets for the best texture. The key is bite-sized pieces—not too big, not too small. If your broccoli stems are tender, dice them up too. Waste not, want not!

Mayonnaise forms the creamy base of the dressing. It binds everything together and adds richness. I like to use full-fat mayo for that classic flavor, but feel free to sub in Greek yogurt for a lighter twist. Just know it will slightly change the tang.

Apple cider vinegar adds that essential zing. It cuts through the richness of the mayo and balances out the sweetness. White vinegar or lemon juice will work in a pinch, but apple cider vinegar gives it the best flavor depth.

Sugar (or honey) brings a subtle sweetness that makes the salad addictive. It helps mellow the raw broccoli and balances the vinegar’s acidity. If you’re cutting sugar, you can use a touch of maple syrup or leave it out entirely—though you may miss that sweet-savory harmony.

Bacon, raisins, and sunflower seeds are the mix-in trifecta. Bacon adds salty crunch, raisins bring chewy sweetness, and seeds give an extra nutty bite. You can swap in dried cranberries, almonds, walnuts, or even red onion for different layers of flavor and texture.

No fancy equipment is needed here—just a sharp knife, a mixing bowl, and a spoon. If you have a salad spinner, it’s handy for drying broccoli after washing.

How To Make This Easy Broccoli Salad

Putting this salad together is as easy as it gets. With minimal prep and zero cooking, it’s a recipe you’ll turn to again and again.

Start by prepping your broccoli. Wash the heads well and shake off excess water. Then chop into small florets and finely dice any usable stem pieces. This ensures even bites and helps the dressing cling to every nook and cranny.

Next, mix up the dressing. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth and creamy. Give it a quick taste—you want that balance of tangy and sweet. Adjust as needed based on your preferences.

Now toss it all together. Add the chopped broccoli to a large bowl, along with your cooked and crumbled bacon, raisins, and sunflower seeds. Pour the dressing over the top and gently stir until everything is evenly coated.

Let the salad rest. This is the secret step! Cover and chill in the fridge for at least 30 minutes. This allows the flavors to meld and the broccoli to slightly soften without losing its crunch. It gets even better the next day.

From start to finish, the whole process takes about 15–20 minutes, with optional chill time. The result? A crisp, creamy, flavor-packed salad that works for picnics, meal prep, or easy dinners.

Storage Options

This broccoli salad stores beautifully, making it a perfect make-ahead option. In fact, it often tastes even better after a few hours in the fridge.

For short-term storage, transfer the salad to an airtight container and refrigerate. It will stay fresh for up to 3 days. Just give it a quick stir before serving to redistribute the dressing.

If you're prepping for a party, you can make the salad the day before. Keep the dressing and mix-ins (like bacon and seeds) separate until you're ready to serve for the best texture.

Freezing is not recommended for this recipe. The mayo-based dressing doesn’t hold up well once thawed, and the broccoli can become mushy.

To reheat? You don’t need to. This is a chilled salad and best served cold or at room temperature. If you made it ahead and want to freshen it up, just toss with a little extra vinegar or mayo before serving.

Variations and Substitutions

The beauty of this easy broccoli salad is how flexible it is. You can easily tweak it to match your taste preferences or dietary needs.

If you’re going meat-free, simply skip the bacon or replace it with chopped smoked almonds or roasted chickpeas for a salty, crunchy twist.

Not a fan of raisins? Dried cranberries or chopped dates are a fantastic swap. For a savory edge, try sliced olives or even small cubes of sharp cheddar cheese.

To make it dairy-free, use a vegan mayo and double-check your mix-ins. Plenty of plant-based options exist that keep the flavor but skip the dairy entirely.

Want a lighter version? Replace half the mayo with plain Greek yogurt or mashed avocado. It gives you the creaminess with a boost of protein and fewer calories.

For a more colorful presentation, toss in shredded carrots, red cabbage, or even a handful of cherry tomatoes. It’s a great way to use up what’s in your fridge while adding variety.

The key is to treat this recipe as a base, not a rulebook. Feel free to experiment and make it your own—because when cooking is flexible, it's also more fun.

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