Why You’ll Love This Recipe
- Fresh, crunchy texture: Raw broccoli holds its bite after chilling.
- Creamy homemade dressing: Vinegar adds tang to balance the mayonnaise and sour cream.
- Savory toppings: Bacon and cheddar add flavor throughout.
- Quick assembly: No additional cooking is needed when using prepared bacon.
- Easy to customize: Add seeds, dried fruit, or apples for variety.
Ingredients You’ll Need
Fresh Broccoli
Use four cups of fresh broccoli florets, cut into small, bite-sized pieces. Smaller florets are easier to eat and catch the dressing more evenly.
Wash the broccoli thoroughly and dry it well before mixing. Excess water can thin the dressing.
Cheddar Cheese
Half a cup of shredded sharp cheddar adds rich flavor. Freshly shredded cheese blends nicely throughout the salad, although packaged shredded cheddar also works.
Cooked Bacon
Use half a cup of cooked, chopped bacon. Let it cool and drain before adding it.
For the crispest texture, reserve the bacon until shortly before serving.
Red Onion
A quarter cup of finely diced red onion adds color and a sharp contrast to the creamy dressing.
If you prefer a milder flavor, soak the diced onion briefly in cold water, then drain and dry thoroughly.
Mayonnaise and Sour Cream
Mayonnaise creates the dressing’s creamy base, while sour cream adds a gentle tang.
Apple Cider Vinegar
One tablespoon brightens the dressing and balances the richness of the bacon and cheese.
Sugar
One tablespoon of sugar softens the vinegar’s sharpness. Mix thoroughly so it dissolves into the dressing.
Salt and Black Pepper
Season lightly at first. Bacon and cheddar already contribute salt, so taste before adding more.
How to Make Broccoli Salad with Bacon and Cheese
1. Prepare the Broccoli
Cut the broccoli into small florets. Wash and dry thoroughly.
If using tender stems, peel away the tough outer layer and finely chop the interior.
2. Make the Dressing
Whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Combine the Salad
Place the broccoli, cheddar, and red onion in a large bowl.
Add the bacon now for a softer texture, or reserve it until serving for more crunch.
4. Toss with Dressing
Pour the dressing over the salad and toss gently until evenly coated. Scrape the bottom of the bowl to distribute any dressing that collects there.
5. Chill
Cover and refrigerate for at least 30 minutes.
6. Finish and Serve
Stir before serving. Fold in the reserved bacon, if using, then taste and adjust the seasoning.
Tips for the Best Broccoli Salad
Cut the Florets Small
Large pieces can be awkward to eat. Small florets give a better balance of broccoli, dressing, and toppings.
Dry Everything Well
Water on broccoli or rinsed onion can make the dressing loose. Pat vegetables dry before combining.
Use Cool Bacon
Warm bacon can soften the cheese and loosen the dressing.
Add Bacon Last for Crunch
If preparing ahead, keep the bacon in a separate refrigerated container and fold it in shortly before serving.
Allow Time to Chill
A short rest helps the dressing coat the broccoli and brings the flavors together.
Easy Variations
Sunflower Seed Broccoli Salad
Add a small handful of sunflower seeds just before serving for extra crunch. Use unsalted seeds if you want more control over seasoning.
Cranberry Broccoli Salad
Fold in dried cranberries for a sweet contrast to the bacon and red onion.
Apple Broccoli Salad
Add a diced crisp apple shortly before serving. It contributes freshness and a juicy texture.
Greek Yogurt Dressing
Replace the sour cream with plain Greek yogurt. The dressing may taste slightly tangier depending on the yogurt.
Cubed Cheese
Use small cheddar cubes instead of shredded cheese for more distinct bites.
What to Serve with Broccoli Salad
This creamy side pairs especially well with grilled and roasted main dishes.
Serve it alongside:
- Grilled chicken
- Barbecue ribs
- Burgers
- Pulled pork sandwiches
- Baked chicken
- Deli sandwiches
It also adds crunch to a picnic spread with other cold salads.
Make-Ahead Instructions
Prepare the broccoli, onion, cheese, and dressing up to one day ahead. Combine, cover, and refrigerate.
Keep the cooked bacon separate until serving if you want it crisp. Stir the salad before adding the bacon and check the seasoning while cold.
The preparation time assumes the bacon is already cooked and cooled.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days. Stir before serving to redistribute the dressing.
Keep the salad chilled during gatherings and return leftovers to the refrigerator promptly.
Freezing is not recommended because thawing softens the broccoli and can cause the dressing to separate.
Frequently Asked Questions
Do I need to cook the broccoli?
No. This recipe uses raw broccoli for crunch.
Can I blanch the broccoli?
Yes, if you prefer a softer bite. Blanch briefly, cool immediately in ice water, and dry thoroughly before dressing. The texture will differ from the raw version.
Can I use frozen broccoli?
Fresh broccoli works best. Thawed frozen broccoli is generally softer and releases more water.
Can I replace the mayonnaise?
Replacing it changes the dressing’s flavor and richness. You can try substituting plain Greek yogurt for part of the mayonnaise, then adjust to taste.
Why is my salad watery?
The broccoli may not have dried completely, or moisture may have collected during storage. Dry the vegetables well and stir before serving.
Can I double the recipe?
Yes. Double all ingredients and use a larger bowl so you can toss everything evenly.