The Classic Broccoli Salad
Broccoli salad with cheese and mayonnaise combines crisp vegetables with creamy dressing for a dish that works at picnics, family dinners, or as a side to grilled meats. This salad mixes raw broccoli florets with sharp cheddar cheese and a tangy mayonnaise dressing that brings everything together.
People make this salad for many reasons. Some parents use it to get their children to eat more vegetables. Others bring it to potluck gatherings where it sits well at room temperature. In small towns across America, this salad appears at church suppers and community events. At home, it provides a quick side dish that can be made ahead of time.
The basic broccoli salad recipe has been around for decades, with countless variations. Some add bacon for smokiness, others include sunflower seeds for crunch, and many toss in dried cranberries for a touch of sweetness. The version with cheese and mayonnaise remains one of the most popular due to its simple ingredients and broad appeal.
What makes this salad special is the contrast between the raw broccoli’s crunch and the creamy dressing. The cheese adds richness and protein, making the salad more filling than plain vegetable sides.
What Are the Essential Ingredients for Broccoli Salad?
The heart of this salad is fresh broccoli – about one pound or a large head cut into small, bite-sized pieces. You’ll want to use mostly florets, though some recipes incorporate the tender parts of the stems, thinly sliced.
Cheese is the second key ingredient. Sharp cheddar works best as its flavor stands up against the mayonnaise and broccoli. About one cup of shredded or cubed cheese gives good distribution throughout the salad.
For the dressing, mayonnaise forms the base – about half to three-quarters cup depending on how creamy you want the result. Many cooks add a tablespoon or two of vinegar (apple cider or white) and a teaspoon of sugar to balance the flavors.
Other common additions include finely chopped red onion for bite, sunflower seeds or slivered almonds for crunch, and raisins or dried cranberries for sweetness. Some recipes call for cooked, crumbled bacon, which adds smoky flavor.
The beauty of this salad lies in its adaptability. You can adjust ingredients based on what’s in your kitchen or your personal preferences.
How to Prepare Perfect Broccoli for Your Salad
The first step in making excellent broccoli salad is properly preparing the broccoli. Start with fresh heads that feel heavy for their size with tight, dark green florets.
Wash the broccoli thoroughly under cold running water. Pat it dry with paper towels or use a salad spinner to remove excess moisture. Too much water will dilute your dressing later.
Cut the florets into bite-sized pieces – about an inch or slightly smaller. This size allows the dressing to coat each piece while keeping the salad easy to eat. For the stems, remove the tough outer layer and slice the tender inner parts thinly.
Some cooks blanch the broccoli briefly – about 30 seconds in boiling water followed by an ice bath – to take away some of the raw edge while keeping the crunch. This step is optional, as many prefer the texture and nutrients of completely raw broccoli.
For the crispest texture, prepare the broccoli shortly before mixing the salad. If you need to cut it ahead of time, store the pieces in an airtight container in the refrigerator.
How to Cut Broccoli for Salad
Making the Perfect Cheese and Mayonnaise Dressing
The dressing makes or breaks your broccoli salad. A good dressing coats each piece without drowning the vegetables and complements rather than overpowers the other flavors.
Start with half a cup of real mayonnaise as your base. Choose a quality brand – the flavor difference matters in a simple dressing like this. For a lighter version, substitute half the mayonnaise with plain Greek yogurt, which adds protein and tangy flavor.
Add two tablespoons of apple cider vinegar for acidity and one tablespoon of sugar to balance. Whisk these together until smooth. Some cooks add a teaspoon of Dijon mustard for extra zip.
Season with salt and freshly ground black pepper to taste. Taste as you go – everyone’s preferences differ, and you can adjust the sweet-tangy balance to suit yours.
For the cheese element, sharp cheddar works wonderfully. Grate it yourself rather than using pre-shredded cheese, which often contains anti-caking agents that affect texture. Cut the cheese into small cubes if you prefer more distinct pockets of cheesy goodness in your salad.
Mix the dressing separately from the salad components. This allows you to adjust consistency and flavor before coating the vegetables. If the dressing seems too thick, add a tablespoon of milk to thin it slightly.
Creating the Perfect Creamy Dressing
Putting It All Together: Assembling Your Broccoli Salad
Assembling the salad properly ensures even distribution of ingredients and flavors. In a large bowl, combine the cut broccoli florets with other add-ins of your choice.
For a standard recipe serving 6-8 people, consider these proportions:
- 1 large head of broccoli (about 1 pound), cut into bite-sized pieces
- 1 cup shredded or cubed sharp cheddar cheese
- 1/4 cup finely diced red onion
- 1/4 cup sunflower seeds or slivered almonds
- 1/4 cup raisins or dried cranberries (optional)
- 6 slices bacon, cooked and crumbled (optional)
Pour the prepared dressing over the salad ingredients. Start with about half the dressing, toss gently to coat, then add more as needed. You want enough dressing to flavor every bite without pooling at the bottom of the bowl.
Use two large spoons or salad tongs to mix, turning the ingredients gently from bottom to top. This method ensures even coating without bruising the broccoli.
For best flavor, refrigerate the dressed salad for at least 30 minutes before serving. This rest period allows the flavors to meld and the broccoli to absorb some of the dressing. The salad will keep well for 2-3 days in the refrigerator, though the texture is best within the first 24 hours.
Variations to Customize Your Broccoli Salad
The basic broccoli salad with cheese and mayonnaise serves as a foundation for countless variations. Here are some popular ways to customize your salad:
Protein Additions
- Diced ham works well with the cheese and adds savory flavor
- Grilled chicken turns the salad into a complete meal
- Hard-boiled eggs add richness and protein
- Chickpeas or white beans make for a vegetarian protein option
Vegetable Mix-ins
- Shredded carrots add color and sweetness
- Diced bell peppers contribute crunch and vitamin C
- Chopped celery provides texture contrast
- Cherry tomatoes offer juicy bursts of flavor
Flavor Boosters
- A teaspoon of curry powder creates an unexpected twist
- Fresh herbs like dill or parsley brighten the flavors
- Lemon zest adds citrus notes without additional liquid
- A splash of hot sauce gives a pleasant kick
Dietary Adaptations
For a lighter version, substitute Greek yogurt for part or all of the mayonnaise. This change reduces calories while adding protein and calcium.
For a vegan adaptation, use plant-based mayonnaise and omit the cheese or substitute a non-dairy alternative. Nutritional yeast provides a cheese-like flavor while keeping the salad plant-based.
For a low-carb version, skip the sweet add-ins like raisins and increase the cheese and seed content.
Health Benefits of Broccoli Salad with Cheese and Mayonnaise
While this salad feels indulgent with its creamy dressing, it offers significant nutritional benefits. Broccoli ranks among the most nutrient-dense vegetables available.
Broccoli contains high levels of vitamin C – more than an orange by weight. A single serving of broccoli salad provides well over your daily requirement of this immune-boosting vitamin.
The cruciferous vegetable also delivers vitamin K for blood clotting and bone health, fiber for digestive health, and numerous antioxidants that help fight cellular damage. Research suggests compounds in broccoli may have cancer-fighting properties.
The cheese adds calcium and protein, while seeds contribute healthy fats and additional protein. Even the mayonnaise, when used in moderation, provides some vitamin E.
When served as a side dish, this salad helps balance a meal that might otherwise be heavy on starches. The fiber content makes it filling, potentially reducing overconsumption of other foods.
Raw broccoli retains more nutrients than cooked, making this salad an efficient way to get broccoli’s benefits. If raw broccoli causes digestive discomfort, the brief blanching mentioned earlier can help make it more digestible while preserving most nutrients.
Why Broccoli Salad Belongs in Your Recipe Collection
Broccoli salad with cheese and mayonnaise deserves a place in your regular meal rotation. It offers the rare combination of convenience, nutrition, and crowd-pleasing flavor that makes it practical for everyday meals and special enough for gatherings.
The preparation requires minimal cooking skills, making it accessible to beginners. The ingredients store well, so you can keep them on hand for last-minute side dish needs. The finished salad travels well to potlucks and picnics without wilting or requiring reheating.
Most importantly, this salad proves that healthy eating doesn’t mean bland food. The creamy dressing and cheese make vegetables appealing even to reluctant vegetable eaters. With endless variations possible, you can adapt it to different seasons, dietary needs, and flavor preferences.
Start with the basic recipe, then experiment with your own twists. Soon you’ll have a signature broccoli salad that friends and family request by name – all while adding more vegetables to your diet in a satisfying way.
