Broccoli is probably my favorite vegetable. I love it! And most of the time I make it two ways: either this easy broccoli salad or air fryer broccoli (sometimes with cheese!).
This broccoli salad is crispy, creamy, and flavorful. Delicious! This is a great side dish to anything you’re making for dinner, whether it’s a steak or frozen pizza. This is an easy salad recipe to have on hand and it’s SUPER easy.
This easy broccoli salad is made with just three ingredients plus a creamy dressing. But I’ll also share other ingredients you can add to change this up or customize the flavors your family might love even more.
Broccoli salad = broccoli + dried cranberries + slivers of almonds (all tossed in dressing).
Other ingredients you may want to add:
- bacon or pieces of bacon
- sunflower seeds
- peppers, chopped
- Cheddar cheese, grated
- Hot peppers, sliced (or mini hot peppers)
- Dried berries, such as cranberries
- Hard-boiled eggs, chopped
There are many ways to customize this easy broccoli salad, or you can keep it simple – which I usually do.
Other Salads You Might Like:
This easy broccoli salad contains about 6 cups of broccoli (pictured here). That’s two large heads of broccoli, or about 600 grams.
The ingredients for the broccoli salad dressing include: mayo, apple cider vinegar, honey, Dijon mustard, finely chopped shallot, cayenne, and salt and pepper. Easy!
How long does broccoli salad keep in the fridge?
At least 2-3 days and probably more. Keep in mind, however, that the longer the broccoli salad sits in the fridge, even if well covered, the creamy dressing will soak into the salad, softening the texture and potentially making it soggy over time. As such, I recommend eating this broccoli salad within a day or two of making it.
Can you freeze broccoli salad?
I would not recommend that. It would be better to make the dressing ahead of time and even chop the broccoli.
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Prepare the broccoli by washing it, then trimming off excess fumes/stalks and chopping the rest into small pieces.
In a large mixing bowl, mix the broccoli with the dried cranberries and almonds.
Finely chop the shallot.
In a small mixing bowl, stir together the shallot, mayonnaise, apple cider vinegar, honey, Dijon, and cayenne pepper.
Taste and add salt and pepper as needed.
Pour the dressing into the large mixing bowl and stir to coat everything well. Serve immediately.
You can store leftover broccoli salad in a tightly sealed container in the refrigerator for at least 2-3 days after making it.
Note: Nutrition is automatically calculated using Spoonacular for your convenience. Where appropriate, we recommend using your own nutritional calculations.