Creamy Broccoli Salad
by Chungah
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An easy, make-ahead classic broccoli salad! Made with crispy bacon, cheese, dried cranberries and the creamiest velvety dressing of all time.
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Say goodbye to dry, boring broccoli salads! This easy, make-ahead side dish will knock everyone’s socks off – made with crispy bacon, sharp cheddar cheese, cashews, red onion, dried cranberries and the creamiest (most perfectly tangy), velvety dressing of all time.
Why you’ll love this creamy broccoli salad
- Make-ahead dish. First and foremost, this broccoli salad is an easy, convenient, make-ahead side dish. And yes, broccoli salad actually tastes better as it sits!
- Perfect for all occasions. This is just one of those side dishes that is sure to be a hit anytime, anywhere – at picnics, potlucks, barbecues, cookouts, baby showers, and dinner parties. Not to mention, it is equally amazing 365 days out of the year (not just for summer backyard gatherings!).
- Guaranteed crowd-pleaser. Now we’re talking maximum textures, flavors and crunch with the dreamiest dressing ever, coating everything so perfectly. Even broccoli-haters will ask for second helpings.
- Flexible recipe. Finally, this recipe can easily be adapted, swapping out almost any ingredient based on personal preferences, dietary restrictions, or what you already have in your pantry.
how to make this creamy broccoli salad
- Make the dressing. Firstly, combine the mayonnaise, milk, sugar, and apple cider vinegar. This can also be done ahead of time, 1 to 2 days in advance.
- Cook the bacon. Then cook the bacon until brown and crispy in a large cast iron skillet.
- Toss. Next, combine the broccoli, cheese, cashews, onion, cranberries, and cooked bacon. Stir in the dressing and gently toss to combine until everything is evenly coated.
- Chill. Cover and place in the fridge for at least 1-2 hours, preferably overnight. Pro tip: add the crunchy toppings (bacon and cashews) just before serving to prevent sogginess.
variations and substitutions to broccoli salad
- Bacon: make it meatless and omit the bacon, substituting crispy chickpeas
- Broccoli: substitute the broccoli with equal parts broccoli and cauliflower florets
- Cheddar cheese: skip the shredded cheddar and replace with small cubes of white cheddar or crumbled feta
- Cashews: use sunflower seeds, pumpkin seeds, walnuts, pecans, or slivered almonds in place of the cashews
- Dried cranberries: swap out the dried cranberries for raisins, dried cherries, or dried medjool dates (pitted and finely chopped)
what to serve with broccoli salad
The beauty of broccoli salad is that it goes well with anything and everything. We’re talking sheet pan pizza to the most perfect cheeseburger or the juiciest ribeye steak. This also goes very well as a starter or appetizer.
more favorited broccoli recipes
- Broccoli Cheddar Soup
- Easy Beef and Broccoli
- Easy Shrimp and Broccoli Stir Fry
- Slow Cooker Beef and Broccoli
- Garlic Parmesan Roasted Broccoli
Tools For This Recipe
Large cast iron skillet
Creamy Broccoli Salad: Frequently Asked Questions
Absolutely! The raw broccoli adds a nice crunch but if you prefer more of a softer bite, the broccoli can be blanched for about 15-30 seconds beforehand.
Fresh broccoli is ideal for its raw, crunchy bite but frozen broccoli can be used if needed with a few extra steps – blanching beforehand, shocking in an ice bath and drying thoroughly.
Replace some (or all) of the mayo with Greek yogurt or sour cream – still yielding rich, creamy flavors with a slight tang.
Yes! Broccoli salad is the most perfect make-ahead dish and can be made up to 1 day in advance. Broccoli salad actually tastes better as it sits in the fridge, allowing the flavors to really meld and intensify overnight.
Leftovers can be stored in an airtight container in the fridge for 3-4 days, with the broccoli losing its crispness over time.
It is not recommended to freeze broccoli salad – the mayo-based dressing will separate and curdle, and the broccoli will become mushy upon thawing.
Creamy Broccoli Salad
Video
Ingredients
- 4 slices bacon, diced
- 5 cups coarsely chopped broccoli florets
- ½ cup shredded sharp cheddar cheese
- ⅓ cup cashews
- ¼ cup diced red onion
- ¼ cup dried cranberries
For the dressing
- ⅓ cup mayonnaise
- ¼ cup milk
- 2 tablespoons sugar
- 1 tablespoon apple cider vinegar
Instructions
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- In a large bowl, combine broccoli, cheese, cashews, onion, cranberries and bacon. Stir in dressing and gently toss to combine.
- Cover and chill at least 1 hour before serving.
For the dressing
- In a small bowl, whisk together mayonnaise, milk, sugar and apple cider vinegar.
Equipment
Notes
- Make ahead of time. Save time by making the dressing 1-2 days in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge. Alternatively, the broccoli salad can be made start to finish 1 day in advance, stored in an airtight container in the fridge.
- Cut in uniform size. Cut all of the salad ingredients in similar size pieces for a consistent bite.
- Lightly blanch if needed. Not a fan of the raw bite? Blanch the broccoli for 15-30 seconds, shocking in an ice bath and draining (drying) the broccoli as much as possible. No one wants a soggy, watery broccoli salad.
- Make it lighter. Replace half of the mayonnaise with plain Greek yogurt.
- Save the crunchy toppings for the very end. To prevent sogginess, stir in the bacon and cashews just before serving.
- Make it vegetarian. Skip the bacon altogether, or substitute crispy chickpeas.
- Mix it up. Use lean bacon (or omit if desired), swap out the cashews for slivered almonds, pecans, walnuts or sunflower seeds, use cheese cubes instead of shredded cheese, or substitute the dried cranberries with dried cherries.
Did you make this recipe?
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The broccoli salad is the best. The dressing is my go to for cole slaw.
Thank you!
Just wondering whether elbow or fusilli pasta will go well with the recipe? For mayonnaise, is any kind of mayonnaise fine? My mayonnaise is of the Japanese kind and I understand that its a tad different from the regular kind.
Yes, elbow or fusilli would be great! But I recommend using American mayonnaise, not Japanese.
This looks amazing
This looks delicious! Can’t wait to give it a try!
WONDERFUL, thanks so much, Chungah! And may I just share something with you? My husband & son are the pickiest souls you’ve ever met. They are choosy AND they both have a problem with certain food textures. My husband dislikes anything from a crockpot for this reason, yet when I tell him “it’s a Chungah recipe, relax,” he is completely okay with it. My son is even worse, but he likes Asian food. They both love your food. I like that your recipes are not complicated! Oh…and I also love your recipes. We are a family of Chungah fans. I thank you so much for helping me feed my family.
Can you use coconut or almond milk in this recipe to substitute regular milk? Thanks!
Yes, of course.
This looks fabulous! My mother-in-law shared a broccoli slaw recipe with me, but her dressing mix is a “pinch of this and a pinch of that” and I haven’t quite perfected it. My husband loves broccoli. I’m not such a fan.
But then again…I thought I disliked quinoa until I tried your Mexican Quinoa!
Side dishes are not my forte…I have a ton of main dishes and desserts on my website, but the other categories are a bit empty.
This sounds great! Broccoli salad is always one of my favorite summer dishes
Great video to the right! I’m dairy-free so I may substitute the cheese with goats cheese. Stunning recipe! I love loads of broccoli in a dish.
Goats milk is dairy…
Can I substitute the mayonnaise ??????
Love love love your recipes and just purchased your book last week and have already made 4 meals …amazing and so quick and delicious….thanks
Yogurt would be a great substitute!
This will be delicious…. :O)
Sounds real good.
But… I would have to add bacon. To me it just isn’t broccoli salad without the bacon.
I can’t argue with that! 🙂
Hi! Do I use fresh broccoli or frozen? Thanks and I love your recipes!
Fresh!
I’ve made a similar version of this for years and am eager to try yours, since the dressing is a bit different and the addition of cashews sounds fabulous. One tip I do is to blanch the broccoli in boiling water for 2-3 minutes, then douse with cold or ice water to stop it from cooking. This softens it just enough so it’s not so hard in the salad. Don’t cook beyond that though, or you’ll cook the broccoli. You just want to blanch it enough to soften it and make it über bright green. Thanks for the recipe!
Love the tip – thank you!