Crunchy & Creamy Broccoli Salad
A classic broccoli salad made with crisp broccoli, bacon, cranberries, sunflower seeds, and a lightly sweet, creamy dressing. Perfect for make-ahead meals and gatherings.
Ingredients
- 1 (16oz) broccoli slaw or cut up your own in bite sized pieces
- 1 cup cooked bacon pieces (or 1 pound cooked and chopped up)
- 1 small red onion finely diced
- 1/2 cup dried cranberries diced
- 3/4 cup roasted sunflower kernels
- 1 cup mayonnaise (can use light if desired)
- 1/2 cup granulated sugar (can use sweetner substitute if desired)
- 2 teaspoon white vinegar
Instructions
Instructions
- In a large bowl, combine broccoli, bacon, red onion, cranberries, and sunflower kernels. Toss gently to distribute evenly.In a separate bowl, whisk together mayonnaise, sugar, and white vinegar until smooth.Pour the dressing over the broccoli mixture and stir until everything is evenly coated.Cover and refrigerate until ready to serve. Stir once more before serving for best texture and flavor.
Notes
- This salad tastes best after chilling for at least 1–2 hours to allow the flavors to blend.Fresh broccoli can be lightly blanched for 30–60 seconds if a softer texture is preferred, then cooled completely before mixing.For extra crunch, add sunflower seeds just before serving.Leftovers keep well refrigerated for up to 2 days.
