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American

Broccoli salad

Non-vegetarian

Raw broccoli florets with crisp bacon, red onion, raisins, sunflower seeds and cheddar in a sweet-tangy mayonnaise dressing — a crunchy American cookout side.

Broccoli salad is an American salad from United States, ready in about 1 hour 28 minutes and made with broccoli and mayonnaise. It serves 6 and is rated beginner to cook.

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Prep
20 min
Cook
8 min
Rest
1 h
Total
1 h 28 min
Serves
6
Level
Beginner
Calories
396

Ingredients

6 servings

For the dressing

Equipment

Method

  1. Step 1

    Fry the bacon (opens in a new tab) over medium heat until crisp, drain on paper towel and crumble. Toast the sunflower seeds (opens in a new tab) in the same pan (wiped out) for 2–3 minutes.

  2. Step 2

    Whisk (opens in a new tab) the mayonnaise (opens in a new tab), vinegar, sugar (opens in a new tab), salt and pepper (opens in a new tab) until smooth and glossy.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Toss the broccoli (opens in a new tab), onion, raisins (opens in a new tab) and cheddar (opens in a new tab) with the dressing until every floret is coated.

    • 3 min

  4. Step 4

    Chill for at least 1 hour so the broccoli (opens in a new tab) softens slightly and the flavours meld. Fold in the bacon (opens in a new tab) and seeds just before serving.

    • 2 min

About this dish

Origin
United States · Commonly attributedA Midwestern and Southern potluck salad of the late 20th century.More food from United States
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
Raw, Pan-fried
Taste
sweet & savoury, creamy, tangy, smoky
Diet
No gluten ingredients · No nut ingredients · Low-carb
All labelsNon-vegetarian · Flexitarian-friendly · No gluten ingredients · No nut ingredients · Alcohol-free · Beef-free · Low-carb
With the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Pescatarian, Egg-free, Pork-freeWorked out from the ingredients. How labels work
Good for
Make-ahead · Portable / lunchbox
Cook more with
Broccoli · Mayonnaise · Bacon · Red onion · Raisins · Sunflower seeds
Techniques
Pan-frying

Allergens

  • Contains: Milkfrom cheddar
  • Contains, can be adapted: Eggsfrom mayonnaise
  • May contain: Mustardfrom mayonnaise
  • May contain: Sulphitesfrom raisins

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

396 kcal per serving

Calculated

1 serving ≈ 175 g · recipe makes 6

Where the energy comes from

  • Protein 10%
  • Carbohydrate 18%
  • Fat 72%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy396 kcal226 kcal
Protein10.5 g6 g
Carbohydrate18.1 g10.4 g
Net carbohydrate14.8 g8.5 g
Sugars10.9 g6.3 g
Added sugars2.1 g1.2 g
Fibre3.3 g1.9 g
Fat32.5 g18.6 g
Saturated fat——
Trans fat——
Cholesterol37 mg21 mg
Sodium629 mg360 mg
Salt equivalent1.6 g0.9 g
Vitamins & minerals per serving
Potassium
465 mg
Calcium
128 mg
Iron
1.3 mg
Magnesium
51 mg
Vitamin A (RAE)
66 µg
Vitamin C
75 mg
Vitamin D
0.2 µg
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cut the florets small — raw broccoli is only pleasant in bite-size pieces.

Common mistakes

  • Leaving the broccoli wet after washing; water dilutes the dressing. Spin or pat it dry.

Serve with

  • With pulled pork, fried chicken or grilled sausages.

Food safety

  • Mayonnaise-dressed salads should not sit at room temperature for more than 2 hours (1 hour above 32 °C).

Storage

  • Keeps 2 days in the fridge; add bacon and seeds at the last minute so they stay crisp.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Bacon, cut into 1 cm pieces6 slice · 168 g
  • Broccoli, cut into small bite-size florets, stalk peeled and diced500 g
  • Raisins, rinsed60 g
  • Cheddar, cut into small cubes or coarsely grated60 g
Used in steps 1, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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