I was a broccoli salad hater. Truly. Years of scooping around it on potluck buffet lines and making a beeline for the pasta salad instead. (Sorry, not sorry.)
Then I tried this version and oh. OH. Crisp florets, crispy bacon, sharp cheddar, all tossed in the creamiest tangy-sweet dressing you’ve ever met. It’s a whole situation.
The apple cider vinegar in the dressing is the move. It cuts the richness so the salad tastes fresh, not heavy. Make it the night before if you can. Day two is even better.
Raw or Blanched Broccoli?
This salad lives for the CRUNCH…. so raw is your best bet!
- RAW broccoli keeps that signature snap that makes this salad addictive
- Cut florets small and uniform (1-inch pieces) so they absorb dressing without going limp
- Skip heads that smell sulfurous or feel rubbery (grab a fresh one instead)
- A 30-second ice bath after chopping firms up florets and locks in bright color
- Only blanch if you MUST tame strong bitterness, but you’ll lose the texture that matters
Trust the crunch! It carries the creamy dressing way better than soft florets ever could.
Make-Ahead & Storage Tips
This salad actually IMPROVES overnight as the veggies soak up that creamy dressing. Mix everything EXCEPT the bacon and fresh herbs up to 24 hours ahead, then stash in an airtight container in the fridge. Fold in bacon and herbs right before serving to keep them crispy and bright. Leftovers hold up 3-4 days refrigerated….just stir before serving?
What to Serve with Broccoli Salad
- GRILLED CHICKEN OR PORK – Smoky char cuts right through the creamy dressing…. and it’s a summer cookout staple for good reason.
- SMOKED RIBS OR PULLED PORK – BBQ richness meets tangy-sweet dressing like a backyard match made in heaven. (Pure potluck gold.)
- FRIED CHICKEN – Crispy golden coating against cool creamy salad hits the comfort food jackpot. Add biscuits and call it Sunday dinner!
- HAMBURGERS AND HOT DOGS – Smoky grilled meat loves this cool, crunchy sidekick. (Picnic essential, every time.)
- SANDWICHES AND SLIDERS – Any deli sandwich, pulled chicken, or turkey club plays nicely here.
- POTATO SALAD OR BAKED BEANS – Round out the full potluck spread with these classics. They complement the broccoli salad without competing with the flavors.
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: Chop and Crisp Ingredients
- 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: Whisk the Sweet 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: Combine Everything Together
- 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: Garnish and Present
- 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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.