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featured image broccoli crunch salad

Broccoli Crunch Salad

Enjoy the crunch of this raw broccoli salad punched up with bacon, onion, raisins, sesame seeds, and a tangy three ingredient dressing.
Course Salad
Cuisine American, American Classic
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 Servings
Calories 159kcal
Author Diana Reis


  • 4 Cups Broccoli cut into ½ inch pieces
  • 3 Pieces Cooked Bacon diced, approx. ½ Cup
  • ¼ Red Onion diced
  • ¼ Cup Sunflower Seeds
  • ¼ Cup Raisins

Broccoli Crunch Salad Dressing

  • ½ Cup Mayonnaise
  • ¼ Cup Red Wine Vinegar
  • 1 Tablespoon Sugar


  • Start by whisking together ½ cup of mayonnaise with ¼ Cup of red wine vinegar, and 1 tablespoon of 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. Place them in a large salad bowl that will give you room to toss.
  • Then, add diced cooked bacon pieces, diced red onion, sunflower seeds, and raisins.
  • Finally, add the tangy dressing and toss until all of the broccoli is evenly coated.


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 retain their crunch even after the salad has been in the fridge for a few days.
How long does broccoli salad last in the refrigerator?
This can be kept, covered, in the refrigerator for up to 4 days after assembly. 
Tips for success
  • 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. 
  • 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.
  • You can definitely serve this crunchy broccoli salad right away, but it is best if it has at least a half an hour in the refrigerator to really get all of the flavors to come together.
    This can be made the night before and served the next day. If you are using this for a barbecue or party, making it ahead can take some work off of your plate for the day of. 
  • You can use whole broccoli on the stem, broccoli crowns that have the woodier part of the stem removed, or fresh broccoli florets. The most important thing is to choose fresh crisp broccoli with nice green coloring and no signs of softening or wilting.
  • Traditionally, I’ve used black raisins in this recipe. However, lately I have had golden raisins on hand and they taste great. Currants and dried cranberries can be used also.


Calories: 159kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 113mg | Potassium: 221mg | Fiber: 2g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 41mg | Calcium: 28mg | Iron: 1mg