Broccoli salad is one of those dishes that always seems to disappear first at gatherings. Its appeal lies in the perfect balance of crunch, creaminess, and sweet tang. The dressing is what makes it memorable, and mayonnaise often sits at the heart of the best versions.
A mayo base clings beautifully to the florets, softening the raw edge of broccoli while carrying flavors from vinegar, sugar, and spices. Some cooks keep it classic with just mayo, vinegar, and sugar.
Others lighten it with yogurt for a tangier finish, or even swap mayo for honey mustard to keep things fresh. No matter the variation, the right dressing transforms simple broccoli into a side dish that feels indulgent, versatile, and always welcome at the table.
Broccoli Salad with Mayo Dressing
Ingredients
- 6 cups broccoli florets (about 2 heads, chopped into bite sized pieces)
Optional: include peeled stems for extra crunch - ½ cup red onion (finely diced or thinly sliced)
- ½ cup dried fruit (cranberries, golden raisins, or a mix)
- ½ cup bacon crumbles (optional, omit for vegetarian version)
- ½ cup sunflower kernels (honey roasted or plain roasted)
- ½ cup shredded cheddar cheese (optional, adds richness)
- ¼ cup nuts (almonds or pecans, optional for extra crunch)
- Fresh parsley (chopped, to taste)
Dressing (Mayo Based)
- ½ cup mayonnaise
- 3 tbsp white vinegar or apple cider vinegar
- 2–3 tbsp sugar (adjust to taste)
- 1 tsp mustard (optional, for tang)
- Pinch of red pepper flakes (optional, for mild heat)
- Salt and ground black pepper (to taste)
Method
- Prepare dressing: In a bowl, whisk together mayonnaise, vinegar, sugar, and optional mustard. Adjust with salt, pepper, and red pepper flakes. Taste and fine tune sweetness or tanginess.
- Prepare broccoli: Use raw florets for extra crunch or blanch for 30 seconds in salted boiling water to remove raw bite. Drain well.
- Assemble salad: In a large bowl, combine broccoli, onion, dried fruit, sunflower seeds, bacon (if using), cheese, nuts, and parsley.
- Add dressing: Pour the mayo mixture over and toss until the broccoli is lightly coated.
- Chill: Refrigerate for at least 30 minutes before serving so flavors meld. For a creamier texture, let sit 2 hours.
Classic Southern Broccoli Salad with Mayo
Ingredients
- 6 cups broccoli florets (fresh or thawed frozen, chopped into bite sized pieces)
- ½ cup red onion (diced)
- ½ cup dried cranberries (sweetened)
- ½ cup bacon crumbles (real bacon or bacon bits)
- ½ cup honey roasted sunflower kernels (or plain roasted sunflower seeds)
Dressing (Southern Mayo Base)
- ½ cup mayonnaise
- 3 tbsp white vinegar
- 3 tbsp sugar
- Pinch red pepper flakes (for heat, optional)
- Salt and ground black pepper (to taste)
Metho
- Mix dressing: In a bowl, whisk mayo, vinegar, sugar, and red pepper flakes until smooth. Season lightly with salt and pepper.
- Combine ingredients: In a large bowl, place broccoli, onion, cranberries, bacon, and sunflower seeds.
- Add dressing: Pour the mixture over and toss until evenly coated.
- Chill: Refrigerate for at least 30 minutes before serving.