Homemade Amish Broccoli Salad

Here is my favorite Amish broccoli salad recipe, with crisp broccoli and cauliflower florets, crispy bacon, sharp cheddar cheese, and a sweet and tangy creamy dressing.

This broccoli salad is always the first dish to disappear at potlucks and family gatherings. I love making it the night before so the flavors have time to blend together. It’s the perfect side dish that tastes even better the next day!

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp, crunchy florets that hold up well when tossed with the creamy dressing. Look for heads with tight, dark green florets and firm stalks, avoiding any that look yellowed or wilted. You can use the florets and even some of the tender stem if you peel away the tough outer layer and chop it into bite-sized pieces. While frozen broccoli might seem convenient, it tends to be too soft and watery for this type of salad, so stick with fresh from the produce section.

Options for Substitutions

This classic salad is easy to customize based on what you have in your kitchen:

• Cauliflower: If you’re not a cauliflower fan, you can use all broccoli instead or swap in some chopped cabbage for extra crunch.
• Shallot: Don’t have a shallot? Use about 1/4 cup of finely chopped red onion or sweet onion. Red onion adds a nice color and mild bite to the salad.
• Bacon: Turkey bacon works if you prefer it, though you’ll lose some of that smoky richness. Cook it until crispy just like regular bacon.
• Cheddar cheese: Feel free to use any cheese you like – colby, monterey jack, or even pepper jack for a little kick all work great here.
• Sour cream: Greek yogurt is a solid substitute if you want to lighten things up a bit. Use the same amount and mix it with the mayo as directed.
• Sugar: You can use honey or maple syrup instead, starting with 3 tablespoons and adjusting to taste. The dressing will be slightly thinner but still tasty.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.

Skipping the step of crisping your bacon until it’s completely done will leave you with chewy, rubbery pieces that don’t add the crunch this salad needs, so cook it until it’s dark and crispy, then let it cool completely before crumbling.

Another common error is adding the dressing too early, which can make your vegetables watery and limp – for the best texture, toss everything together at least 2 hours before serving so the flavors can blend, but if you’re making it a day ahead, keep the dressing separate until a few hours before you plan to eat.

Finally, don’t forget to taste and adjust your dressing before mixing it in, as the balance of sweet and tangy can vary depending on your mayonnaise and sour cream brands.

What to Serve With Broccoli Salad?

Broccoli salad is one of those side dishes that works perfectly at any backyard barbecue or potluck, so I love pairing it with grilled meats like chicken, burgers, or ribs. It’s also great alongside pulled pork sandwiches or hot dogs at a summer cookout since the creamy, tangy dressing balances out smoky flavors really well. If you’re keeping things simple, serve it with some cornbread and baked beans for a classic picnic spread. This salad also makes a nice lunch on its own if you add some extra protein like grilled chicken or hard-boiled eggs on top.

Storage Instructions

Store: This broccoli salad keeps really well in the fridge for up to 3 days in an airtight container. The flavors actually get better as they meld together, so it’s great for making a day ahead for potlucks or gatherings. Just give it a good stir before serving since the dressing might settle at the bottom.

Make Ahead: If you want to prep this ahead, you can chop all your veggies and cook the bacon up to 2 days in advance. Store everything separately in the fridge, then mix it all together with the dressing a few hours before serving. This keeps the broccoli and cauliflower nice and crisp instead of getting soggy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 40-50 g
• Fat: 100-110 g
• Carbohydrates: 55-65 g

Ingredients

For the salad:

• 1 head broccoli (cut into small bite-sized 1-inch florets)
• 1 head cauliflower (cut into 1-inch florets to match the broccoli)
• 1/2 red onion, finely diced
• 8 slices bacon (I prefer Applegate Sunday Bacon for a cleaner taste)
• 5 oz cheddar cheese (sharp cheddar provides the best balance of flavor)

For the dressing:

• 3/4 cup mayonnaise (I always use Hellmann’s for the creamier texture)
• 3/4 cup sour cream
• 1/3 cup sugar
• 1 tablespoon apple cider vinegar
• salt
• pepper

For toppings (optional): :

• fresh parsley
• chives (finely snipped into 1/8-inch pieces for a mild onion finish)
• green onions

Step 1: Prepare the Vegetables and Bacon

• 1 head broccoli
• 1 head cauliflower
• 1/2 red onion, finely diced
• 8 slices bacon
• 5 oz cheddar cheese

Cut the broccoli and cauliflower into uniform 1-inch florets—this ensures even texture throughout the salad.

Finely dice the red onion and set aside.

Cook the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate to cool.

Once cooled, chop or crumble the bacon into bite-sized pieces.

Shred the sharp cheddar cheese using a box grater or food processor and set aside.

I find that keeping the vegetables and bacon separate at this stage makes it easier to distribute everything evenly in the final salad.

Step 2: Make the Creamy Dressing

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/3 cup sugar
• 1 tablespoon apple cider vinegar
• salt
• pepper

In a medium bowl, whisk together the mayonnaise, sour cream, sugar, and apple cider vinegar until smooth and well combined.

Season with a pinch of salt and pepper to taste.

The vinegar adds a subtle tang that balances the richness of the mayo and sour cream, while the sugar rounds out the flavors.

Let the dressing sit for a minute so the flavors can meld slightly.

Step 3: Assemble and Dress the Salad

• broccoli and cauliflower florets from Step 1
• diced red onion from Step 1
• crumbled bacon from Step 1
• shredded cheddar cheese from Step 1
• dressing from Step 2

In a large mixing bowl, combine the broccoli florets, cauliflower florets, diced red onion, crumbled bacon from Step 1, and shredded cheddar cheese from Step 1.

Pour the dressing from Step 2 over the vegetables and toss gently but thoroughly, making sure every piece gets coated with the creamy dressing.

For the best flavor, I like to let the salad sit for 15-20 minutes before serving so the vegetables absorb some of the dressing and the flavors develop.

Step 4: Finish with Fresh Herbs and Serve

• fresh parsley
• chives
• green onions

Transfer the salad to a serving dish.

Finely snip the fresh chives into 1/8-inch pieces and scatter them over the top along with roughly chopped fresh parsley and sliced green onions.

These bright, fresh toppings add a mild onion finish and visual appeal to the rich, creamy salad.

Serve cold or at room temperature, and give it another gentle toss just before serving if needed.

Homemade Amish Broccoli Salad

Delicious Homemade Amish Broccoli Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings: 8 servings

Calories: 1375

Ingredients Method

Ingredients

  

For the salad::

• 1 head broccoli (cut into small bite-sized 1-inch florets)
• 1 head cauliflower (cut into 1-inch florets to match the broccoli)
• 1/2 red onion, finely diced
• 8 slices bacon (I prefer Applegate Sunday Bacon for a cleaner taste)
• 5 oz cheddar cheese (sharp cheddar provides the best balance of flavor)

For the dressing::

• 3/4 cup mayonnaise (I always use Hellmann's for the creamier texture)
• 3/4 cup sour cream
• 1/3 cup sugar
• 1 tablespoon apple cider vinegar
• salt
• pepper

For toppings (optional):

• fresh parsley
• chives (finely snipped into 1/8-inch pieces for a mild onion finish)
• green onions

Method

 

1. Cut the broccoli and cauliflower into uniform 1-inch florets—this ensures even texture throughout the salad. Finely dice the red onion and set aside. Cook the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes, then transfer to a paper towel-lined plate to cool. Once cooled, chop or crumble the bacon into bite-sized pieces. Shred the sharp cheddar cheese using a box grater or food processor and set aside. I find that keeping the vegetables and bacon separate at this stage makes it easier to distribute everything evenly in the final salad.
2. In a medium bowl, whisk together the mayonnaise, sour cream, sugar, and apple cider vinegar until smooth and well combined. Season with a pinch of salt and pepper to taste. The vinegar adds a subtle tang that balances the richness of the mayo and sour cream, while the sugar rounds out the flavors. Let the dressing sit for a minute so the flavors can meld slightly.
3. In a large mixing bowl, combine the broccoli florets, cauliflower florets, diced red onion, crumbled bacon from Step 1, and shredded cheddar cheese from Step 1. Pour the dressing from Step 2 over the vegetables and toss gently but thoroughly, making sure every piece gets coated with the creamy dressing. For the best flavor, I like to let the salad sit for 15-20 minutes before serving so the vegetables absorb some of the dressing and the flavors develop.
4. Transfer the salad to a serving dish. Finely snip the fresh chives into 1/8-inch pieces and scatter them over the top along with roughly chopped fresh parsley and sliced green onions. These bright, fresh toppings add a mild onion finish and visual appeal to the rich, creamy salad. Serve cold or at room temperature, and give it another gentle toss just before serving if needed.