Broccoli Crunch Salad is a crunchy spin on classic broccoli salad with added broccoli slaw for even more texture and flavor. The creamy dressing brings together the sweetness from the cranberries and savoriness of the vegetables, bacon and sunflower seed kernels perfectly.
This post contains affiliate links. See our Disclosure Statement for more information.
The first time I had broccoli salad was at a restaurant salad bar and I loved it from the first bite. Salads of all types have always been a favorite of mine, even as a child.
More recently, broccoli slaw has become popular. I decided to combine classic Amish Broccoli Salad with broccoli slaw in the best Broccoli Crunch Salad.
There is so much texture in this salad from the raw broccoli, shredded broccoli stalks, carrots, bacon and shallots. The cranberries add a chewy sweetness to every bite.
Why This Recipe Works
Broccoli crunch salad is very easy to make. It’s a mostly a raw salad. The only cooking you need to do is for the bacon, if you’re not using leftovers.
It’s a very versatile recipe. You can omit ingredients you don’t like, or don’t have on hand, or add more of ingredients you do love.
This is a great side dish for summer barbecues and cookouts, but can be enjoyed anytime of the year. It’s also a great meal prep side dish.
Step-By-Step Instructions
Ingredients
- 1 pound broccoli (cut into florets, about 4 cups): I prefer to cut them into small pieces so it’s more like a chopped salad.
- 12 ounces broccoli slaw: I buy it from the produce section of the grocery store, but you can make your own, if you prefer.
- 6 slices bacon (cooked and crumbled)
- 1 shallot (diced): you can use half of a red onion instead.
- 1/2 cup dried cranberries
- 1/4 cup sunflower seed kernels
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- pinch salt
- pinch pepper
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Cook and crumbled the bacon if you are not using leftovers.
Cut the broccoli into small florets and dice the shallots.
Create!
Add the chopped broccoli, broccoli slaw, bacon, shallots, cranberries and sunflower seed kernels to a large bowl and mix.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt and pepper.
Pour the dressing into the bowl of salad and stir until well blended.
Present!
Serve immediately or chill in the refrigerator before serving.
Tips and Techniques
- For more of a chopped salad, cut the broccoli florets very small.
- Broccoli salad can be found in the produce section of most grocery stores. You can make your own, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
What Do You Serve With Broccoli Salad?
Broccoli Salads can be served along side many main dishes including:
- Hot dogs
- Hamburgers
- Pulled pork or pulled chicken sandwiches
- Barbecue ribs
- Barbecue chicken
- Fried chicken
- Steaks
- Sloppy Joe’s
- During holiday dinners like Thanksgiving, Christmas and Easter
More Broccoli Recipes
Love this Broccoli Crunch Salad recipe? Follow me on Pinterest, Instagram, and Facebook for more.
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Broccoli Crunch Salad
Ingredients
- 1 pound broccoli (cut into florets, about 4 cups)
- 12 ounces broccoli slaw
- 6 slices bacon (cooked and crumbled)
- 1 shallot (or half of a red onion, diced)
- 1/2 cup dried cranberries
- 1/4 cup sunflower seed kernels
- 1 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- pinch salt
- pinch pepper
Instructions
- Add the chopped broccoli, broccoli slaw, bacon, shallots, cranberries and sunflower seed kernels to a large bowl and mix.1 pound broccoli, 12 ounces broccoli slaw, 6 slices bacon, 1 shallot, 1/2 cup dried cranberries, 1/4 cup sunflower seed kernels
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt and pepper.1 cup mayonnaise, 3 tablespoons apple cider vinegar, 2 tablespoons granulated sugar, pinch salt, pinch pepper
- Pour the dressing into the bowl of salad and stir until well blended.
- Serve immediately or chill in the refrigerator before serving.
Notes
Tips and Techniques
- For more of a chopped salad, cut the broccoli florets very small.
- Broccoli salad can be found in the produce section of most grocery stores. You can make your own, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
Leave a Reply