Here at Delish, classic broccoli salad is the recipe we turn to when we’re searching for an easy side or a weekend BBQ staple. If you’re following the keto diet or looking for a low-carb side, this sweet and savory recipe just might be your new go-to. Broccoli, the star of the show, is packed with vitamin C, fiber, and even some protein, making it a nutritional powerhouse to base the rest of our ingredients around. With shredded cheese, toasted almonds, crispy crumbled bacon, and a creamy dressing, this “salad” is sure to go fast.
Top tips for broccoli salad:
— Don’t boil for too long. This recipe’s success lies mainly in cooking the broccoli until just crisp-tender. Textural contrast here is crucial.
— Shock it! Plunge the broccoli in an ice water bath as soon as it has been boiled for 1 minute. This technique, called “shocking” (for good reason!) immediately stops the broccoli from residual cooking once it leaves the hot water.
— Salad spinner = game changer. Transfer the shocked broccoli to a salad spinner, and spin away. You should spin and drain at least twice to get all of the excess water out (nobody wants a watery broccoli salad).
Variations.
We think nuts and grated cheese in some form are a great addition to this salad, but you don’t have to stick to almonds and cheddar. Feel free to sub in some roughly chopped walnuts and goat cheese for something a bit fancy. Or, add in some spiced pecans and pepper jack for a bit of kick.
If you’re vegan, sub out the bacon for avocado (if you want some creamy richness), or olives to mimic that saltiness you get from bacon. Use your favorite vegan cheese (or just skip it all together) and you’re all set!
Storage and make ahead.
If you want to make this ahead, we recommend waiting until just before you eat to dress everything (otherwise things might get a bit soggy). Either way, the salad will keep for up to 5 days in the fridge.
Made this? Let us know how it went in the comment section below!
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For the salad
Kosher salt
- 3
heads broccoli, cut into bite-size pieces
- 1/2 c.
cheddar, shredded
- 1/4
red onion, thinly sliced
- 1/4 c.
toasted sliced almonds
- 3
slices bacon, cooked and crumbled
- 2 tbsp.
freshly chopped chives
For the dressing
- 2/3 c.
mayonnaise
- 3 tbsp.
apple cider vinegar
- 1 tbsp.
dijon mustard
Kosher salt
Freshly ground black pepper
Directions
- Step 1 In a medium pot or saucepan, bring 6 cups of salted water to a boil. While waiting for the water to boil, prepare a large bowl with ice water.
- Step 2Add broccoli florets to the boiling water and cook until tender, 1 minute. Remove with a slotted spoon and immediately place in the prepared bowl of ice water. When cool, spin the broccoli in a salad spinner. You will need to spin it at least twice.
- Step 3In a medium bowl, whisk to combine dressing ingredients. Season to taste with salt and pepper.
- Step 4Combine all salad ingredients in a large bowl and pour over dressing. Toss until ingredients are combined and fully coated in dressing. Refrigerate until ready to serve.
