I went to a beer festival a few weekends ago, and there were a bunch of BBQ restaurants there that you could try along with the beer. One of the restaurants had an amazing broccoli salad. It was so good that I was still craving it a week and a half after the festival. So of course I decided to recreate it…but it needed to be perfect, so I made three different batches before figuring out which recipe I liked best. I tried one with white vinegar, one with balsamic vinegar, and one with apple cider vinegar and alternated between sunflower seeds and almonds.
I ended up deciding on the apple cider vinegar recipe and used both sunflower seeds and almonds. I made the broccoli salad that week, then again for Easter, and then again a week later for a party. It’s just so easy to make and it’s so delicious! Broccoli salad definitely tastes better the next day, so I highly recommend making this dish a day in advance.
Cook Time: 30 minutes
Difficulty Level: Easy
2 HEADS OF BROCCOLI (OR 1 LB.)
1-1 1/2 CUPS OF MAYONNAISE
8 STRIPS OF BACON–COOKED & CRUMBLED
1/2 CHOPPED RED ONION
1/4 CUP SUNFLOWER SEEDS
1/4 CUP HALVED OR WHOLE ALMONDS
1/4 CUP CRAISINS
2 1/2 TBSP SUGAR
2 1/2 TBSP APPLE CIDER VINEGAR
The key to broccoli salad is to remember that less is more when it comes to the mayonnaise. Start off with only 1 cup of mayo, and then gradually add in more until there is some on all of the broccoli.
So to begin, chop up the broccoli, the red onion, and the bacon. In a large mixing bowl, mix 1 cup of mayo, and the sugar & apple cider vinegar. Then add in the broccoli, onion, bacon, sunflower seeds, almonds, and craisins. Mix well, and add in more mayo as needed. Cover the bowl and let it sit overnight in the fridge. The sugar and apple cider vinegar will set in to give it a sweet and tangy taste.