Crunchy Broccoli Salad with Tangy Dressing

Crunchy Broccoli Salad with Tangy Dressing

Enjoy the crunch of this raw broccoli salad punched up with bacon, onion, raisins, sesame seeds, and a tangy three ingredient dressing.

Course Lunch, Salad, Side Dish

Cuisine American, American Classic

Prep Time 30

Total Time 30

Servings Servings

Calories 159kcal

Author Diana Reis

Ingredients

4 Cups Broccoli chopped into small pieces
3 Pieces of Cooked Bacon chopped
¼ Red Onion diced
¼ Cup Sunflower Kernels
¼ Cup Raisins

Broccoli Crunch Salad Dressing Ingredients

½ Cup Mayonnaise
¼ Cup Red Wine Vinegar
1 Tablespoon Sugar

Instructions

In a small bowl, whisk together mayonnaise with red wine vinegar, and sugar. Make sure the vinegar and sugar are fully integrated into the mayo. The dressing has a sort of pink color from the red wine vinegar.
Next, clean and chop your broccoli heads into ½ inch pieces or smaller. Place them in a large mixing bowl that will give you room to toss.
Then, add diced cooked bacon bits, diced red onion, sunflower seeds, and raisins.
Finally, add the tangy dressing to the broccoli mixture and toss until all of the salad is evenly coated.
Cover and place in the refrigerator for at least 30 minutes before serving.
Transfer to a serving bowl and serve alongside your favorite main dishes.

Notes

Can you use the stems in broccoli crunch salad?

I remove the very end of the broccoli stems that tend to be a bit too tough raw. However, I do include the parts of the stem that are closer to the floret. These pieces taste great and keep their crunchy texture even after the salad has been in the fridge for a few days.

Do I need to cook the broccoli before putting it in the salad?

No! Broccoli is great when it is raw and fresh. The acid in the dressing does soften the broccoli over time so it is important to put this salad together at least 30 minutes before serving.

How long does broccoli salad last in the refrigerator?

This can be stored in an airtight container in the refrigerator for up to 4 days after assembly. This easy broccoli salad holds up to dressing and doesn't get soggy like a lettuce salad.

Tips for Success

Broccoli Crunch Salad is a great beginners recipe because it is so simple. Taking a few extra steps to make sure every ingredient is prepared just right will make this simple salad that much more special.

Soak broccoli in an ice bath for 5-10 minutes. This will both clean the broccoli and make it taste fresh and crisp.
It is impossible to cut even pieces of broccoli, but make sure that all of the pieces are ½ inch or smaller. Smaller pieces are easier to chew and make the salad more pleasant to eat. The goal is to always get a little bit of everything in every bite.
Cook the bacon ahead of time. Cut bacon strips into small pieces and cook in a heated skilled and cook until crisp. Remove from the pan with a slotted spoon and place on a plate lined with a paper towel to soak up excess fat.
Make sure you use bacon that has been well crisped. The dressing will soften it a bit over time and if it doesn’t start out crisp the chewy bacon isn’t as nice.
Don't add any extra salt until after the broccoli has been dressed and set for 30 minutes. The sunflower seeds and bacon add plenty of salt.

Nutrition