Broccoli Salad: 6 Easy Steps to Irresistible Crunch

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Broccoli Salad: 6 Easy Steps to Irresistible Crunch

This broccoli salad uses florets blanched for 60 seconds, then chilled in an ice bath to keep them bright and crisp. The florets are tossed with a sweet and tangy mayonnaise dressing, raisins, red onion, and sunflower seeds. Ready in about 45 minutes including chilling, it is a reliable side for potlucks, cookouts, and weeknight dinners.

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Prep Time 15

Cook Time 1

Chill Time 30

Total Time 46

Servings: 8 People

Course: Side Dish, Soup

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

For the Salad:

2 large heads broccoli about 1 1/2 lb, cut into florets
1/2 cup finely diced red onion
1/2 cup raisins or dried cranberries
1/2 cup roasted sunflower seeds
6 slices cooked turkey bacon crumbled (optional)

For Creamy Dressing:

1 cup mayonnaise
2 tbsp apple cider vinegar
3 tbsp granulated sugar
1 tsp fine sea salt
1/4 tsp black pepper

For Blanching:

1 tbsp fine sea salt for the boiling water
4 cups ice cubes and cold water for the ice bath

Equipment

1 Large pot blanches the broccoli in one batch
1 Ice bath bowl stops the cooking quickly
1 Slotted spoon lifts the florets cleanly
1 Clean kitchen towels dry the florets thoroughly
1 Large mixing bowl tosses the salad gently

Method

Boil water with 1 tbsp salt and blanch the broccoli for exactly 60 seconds.
Transfer the florets to an ice bath for 2 minutes.
Drain and pat the broccoli completely dry on towels.
Whisk the mayonnaise, vinegar, sugar, salt, and pepper until smooth.
Toss the broccoli, onion, and raisins with three quarters of the dressing.
Top with sunflower seeds and bacon, chill for 30 minutes, then serve cold.

Dry the broccoli thoroughly before dressing it to keep the salad creamy, not watery.

Notes

Blanch for exactly 60 seconds to keep the florets crisp and bright green.
Add sunflower seeds just before serving so they stay crunchy.
Dress the salad within 30 minutes of serving for the best texture.

STORAGE: Store the dressed broccoli salad in an airtight container in the refrigerator for up to 2 days. Keep sunflower seeds separate until serving. Freezing is not recommended because the broccoli turns soft when thawed.