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Why This Broccoli Salad Belongs in Your Summer Lineup
Let’s talk about broccoli salad. Yes, that classic broccoli salad from summer picnics gone by! The one you’ve seen at every potluck, BBQ, and retro church supper since the ’80s. But before you scroll past thinking, “been there, done that,” let us stop you right there because this isn’t your aunt’s mayonnaise-drenched raisin bomb. This is Broccoli Salad 2.0, and it might be your new summer staple. Especially if you can get fresh, local broccoli.
As a professional chefs and recipe developers (and, we like to say, professional eaters!) we’ve seen what works and what gets left on the plate. This version? Never leaves leftovers.
We love the bacon from Fore Quarter Butcher Shop, as it is not water-pumped, not as fatty and crisps up so well.
Fresh, crunchy, just enough tang, and absolutely zero raisins. Let’s dive in.
A Little History of Broccoli Salad
Broccoli salad hit its North American peak in the 1980s and ’90s, usually a mix of raw broccoli, bacon, raisins, cheddar cheese, and a sweet mayo dressing. It was the ultimate party food: crunchy, sweet, salty, and creamy all at once.
But times change. Today’s home cooks are looking for a bit more balance. That’s why we’ve updated this classic recipe with a few small tweaks that make a big difference:
- No raisins (sorry, not sorry!)
- Honeycrisp apple for crunch and sweetness. P.S: Honeycrisp apples don’t oxidise, making them perfect for make-ahead salads.
- Sour cream for tang to cut the mayo
- A vinegar-based dressing that actually softens the broccoli.
The result is a dish that respects tradition but feels totally current and craveable.
- Prep Time: 15 mins
- Cook Time: 5 Minutes
- Total Time: 20 Minutes
- Yield: 4–6 Servings 1x
Ingredients
- 6 strips bacon, chopped, plus a 1-2 tbsp. of bacon fat
- 1 head broccoli
- 1/2 large Honeycrisp apple, diced
- 1/3 cup salted & roasted sunflower seeds
- 1/2 cup grated old white cheddar cheese
- 1/2 small red onion, finely diced
For the Dressing:
- 3–4 tbsp white vinegar (start with 3, taste and adjust)
- 2 tsp sugar
- 2/3 cup full-fat mayonnaise
- 1/3 cup full-fat sour cream
- Salt & freshly ground black pepper
Instructions
- Cook the bacon until crispy over medium heat. Set aside on a paper towel to drain.
- Chop the broccoli into small, bite-sized florets and toss into a large mixing bowl. To get the most out of a head of broccoli, grab our favourite tool, the mandolin, to shave and add in the stalks!
- Add the apple, sunflower seeds, and cheddar cheese to the bowl.
- Place diced onion in a fine mesh strainer and rinse under cold running water for 10–20 seconds (trust us, this removes harshness and makes all the difference!). Add to the bowl.
- Add the bacon to the bowl, and don’t skip the spoonful of bacon fat! That’s where the flavour lives.
- In a separate bowl, whisk vinegar and sugar until the sugar dissolves.
- Whisk in mayonnaise, sour cream, and a generous pinch of salt & pepper.
- Toss the dressing with the salad until everything is well coated.
- Cover and refrigerate for at least 30 minutes to let the vinegar soften the broccoli and the flavours meld.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Notes
Substitutions
- Bacon: Try pancetta, turkey bacon, or skip it for a vegetarian version.
- Chicken: for a full-protein lunch pack, add in cooked, diced chicken!
- Honeycrisp apple: Any crisp apple works (Pink Lady, Fuji, even Granny Smith).
- Cheddar cheese: Swap in gouda, parmesan, or a sharp vegan cheese if needed.
- Sunflower seeds: Pumpkin seeds or slivered almonds are great, too.
What to Know / Avoid in This Recipe
- Don’t skip rinsing the red onion. This tip makes the dish way more palatable.
- Use fresh broccoli. This salad is raw, so limp or slightly yellow florets won’t cut it.
- Balance the vinegar. Start with less, then taste. Everyone’s tang tolerance is different.
Storage Recommendations
Broccoli salad actually gets better after a few hours in the fridge. Here’s what to know:
- Refrigerate for at least 30 minutes before serving.
- Keeps well for 2–3 days in an airtight container.
- Not freezer-friendly. The raw vegetables lose texture.
Broccoli Salad FAQ
Can I make broccoli salad ahead of time?
Yes! It’s even better the next day.
Is broccoli salad healthy?
It’s packed with fiber and nutrients, and you can adjust the mayo/sour cream ratio to fit your dietary needs.
Can I use frozen broccoli?
Not for this one. You need the crisp texture of fresh florets.
Do I have to use mayo?
You can sub in Greek yogurt, but the flavour and richness will change.
Final Word: This Is The Broccoli Salad for Summer
If you’ve ever turned your nose up at broccoli salad in the past, this version will change your mind. With just a few smart upgrades, it becomes the perfect summer side dish with balance, crunch, and just indulgent enough. Whether you’re prepping for a picnic, a BBQ, or a cottage weekend, this dish checks all the boxes.
Love a make-ahead salad? Try our Caramelized Onion & Three Grain Salad OR our gorgeous Antipasto Salad!
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