Description
This vibrant Broccoli Salad combines fresh broccoli florets, shredded carrots, sweet red grapes, and crunchy sunflower seeds, all tossed in a tangy and creamy apple cider vinegar mayonnaise dressing. Perfect as a nutritious side dish or a light meal, this salad offers a delightful mix of textures and flavors while being easy to prepare and packed with vitamins.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh broccoli florets
- 1 cup shredded carrots
- 1 cup red grapes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup sunflower seeds
- 1/2 cup cooked bacon, crumbled (optional)
Dressing Ingredients
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Prepare the Broccoli: Wash the broccoli thoroughly under cold running water to remove any dirt or pesticides, then cut into bite-sized florets using a sharp knife.
- Shred the Carrots: Peel the carrots and shred them finely using a box grater or food processor for an even texture.
- Prepare the Onion: Finely chop the red onion; if its pungency is strong, soak it in cold water for 10 minutes to mellow the flavor, then drain.
- Prepare the Grapes: Rinse the red grapes, slice them in half, and set aside.
- Make the Dressing: In a medium bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of sugar. Whisk thoroughly until the mixture is smooth and well combined. Season with salt and pepper to taste.
- Assemble the Salad: In a large mixing bowl, mix together broccoli florets, shredded carrots, halved grapes, and chopped red onion. Add crumbled cooked bacon if using.
- Toss with Dressing: Pour the prepared dressing over the salad ingredients, then gently toss everything together until evenly coated.
- Adjust Seasoning: Taste the salad and add more salt or pepper if desired for a balanced flavor.
- Chill: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill.
- Serve: Before serving, transfer the salad to a serving bowl or individual plates and sprinkle sunflower seeds on top for extra crunch and a nutty finish.
Notes
- For a vegetarian version, omit the bacon or substitute with smoked tempeh or toasted nuts.
- Use Greek yogurt instead of mayonnaise for a lighter, tangier dressing.
- To reduce sugar, try using a natural sweetener like honey or omit it altogether, adjusting vinegar to taste.
- Make the salad a few hours ahead to let the flavors fully develop and the broccoli to soften slightly.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; sunflower seeds are best added fresh before serving to retain crunch.
