Description

Broccoli salad is a crunchy, colorful bowl packed with fresh vegetables and tossed in a tangy Asian-inspired dressing. Crisp broccoli florets, shredded purple cabbage, crunchy carrots, and protein-rich edamame come together with toasted sesame seeds.

Ingredients

Scale

- 6 cups broccoli florets, chopped small

- ½ cup red onion, finely diced

- ½ cup dried cranberries

- ½ cup sunflower seeds (or sliced almonds)

- 6 slices bacon, cooked crispy and crumbled

- ⅔ cup mayonnaise

- 2 tbsp apple cider vinegar

- 2 tbsp honey

- Salt and pepper to taste

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Instructions

Step 1: Chop the Broccoli

Cut the broccoli florets into small, bite-sized pieces—about ½ to 1 inch each. Small pieces are key! They soften better in the dressing and are much easier to eat than large chunks.

Step 2: Cook the Bacon

Cook bacon strips in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels, then crumble into small bits once cooled. Save yourself time by cooking bacon in the oven or using pre-cooked bacon!

Step 3: Combine Salad Ingredients

In a large mixing bowl, combine the chopped broccoli, diced red onion, dried cranberries, and sunflower seeds. Toss to distribute evenly.

Step 4: Make the Dressing

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy. Taste and adjust seasoning as needed.

Step 5: Toss Everything Together

Pour the dressing over the broccoli mixture and toss well to coat every piece. The dressing should coat everything evenly but not be swimming in liquid.

Step 6: Add Bacon and Chill

Add the crumbled bacon and toss one final time. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. The salad gets even better after sitting overnight!

Step 7: Toss Before Serving

Give the salad a good toss right before serving. The dressing may settle at the bottom, so mixing ensures every bite is perfectly coated.

Notes

Toast sesame seeds for maximum nutty flavor – don’t skip this step. Make salad 2 hours ahead or overnight for best flavor development.

Use frozen shelled edamame – just thaw under warm water. Buy pre-shredded cabbage and carrots to save prep time. Add dressing right before serving for maximum crunch, or earlier for softer vegetables. Store in refrigerator up to 5 days – stays crunchy.

Double the dressing recipe and keep extra in jar for quick salads all week.

Prep Time: 20 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian-Fusion

Nutrition

Serving Size: 1 bowl
Calories: 145
Sugar: 6g
Sodium: 520mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg