Amish Broccoli Salad
Don’t let the raisins scare you. This Amish broccoli salad is an absolute crowd pleaser that everyone will love once they try it. It’s super simple to make, and you don’t need to cook the broccoli. Just prepare, chill, and serve. If you don’t like cauliflower, just replace it with more broccoli.
Even if you’re skeptical about the raisins, once you try this recipe, it will become a go-to recipe for family dinners, summer barbecues, and potlucks.
Ingredients and Tools You’ll Need
Do not use frozen broccoli! It absolutely will not work. You’ll need a big bowl to mix everything up properly without spills.
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Equipment
- Skillet
- Paper Towels
- Small mixing bowl
- Large mixing bowl
- Spatula
Ingredients
- 5 slices of bacon (about 150g) (Make sure it’s crisp!)
- 1 cup mayonnaise (You can use a light mayonnaise or even Greek yogurt instead of some or all of the mayo. I don’t like it this way, but you might.)
- ¼ cup granulated sugar
- 1 ½ tablespoons apple cider vinegar
- 3 cups broccoli (raw, florets only)
- 3 cups cauliflower
- ¼ cup red onion (diced)
- ¾ cup raisins (They add a sweet contrast that the salad really needs.)
- 1 cup shredded sharp cheddar (If you prefer something milder, Monterey Jack or medium cheddar is fine too.)
How to Make Amish Broccoli Salad
Step One: Cook The Bacon
Cook the bacon in a pan over medium-low heat until it’s crispy, flipping it occasionally. Then, move the bacon to a plate with paper towels to soak the extra grease. After the bacon cools down, break it into tiny bits and keep it in the fridge until needed.
Step Two: Prepare The Dressing
In a large mixing bowl (which can also serve as your serving bowl), whisk together the mayonnaise, granulated sugar, and apple cider vinegar until the mixture is smooth and well combined.
Step Three: Combine The Salad Ingredients
Add the broccoli florets, cauliflower florets, diced red onion, and raisins to the bowl with the dressing. Stir thoroughly to make sure all ingredients are evenly coated with the dressing. Then, cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, allowing the flavors to meld. The salad can be chilled for up to 6 hours if needed.
Step Four: Finish And Serve
Before serving, remove the salad from the refrigerator and stir in the crumbled bacon and shredded sharp cheddar cheese. Mix well, then serve immediately.
Storage Instructions
Put any extra in a sealed container and keep it in the fridge. It tastes best if you eat it within a day because that’s when the veggies are still crisp and the flavors are fresh. You can keep it for up to 2 days, but the veggies might get a bit soft.
If you’re getting the salad ready ahead of time, it’s a good idea to keep the bacon and cheese separate until you’re about to eat. This way, the bacon stays crunchy, and the cheese doesn’t get too mushy.
This does not freeze well.
What to Serve with Amish Broccoli Salad
This is perfect with all your favorite summer dinners like burgers, hot dogs, and ribs.
- Add a Hawaiian macaroni salad to round out your party.
- Everyone will love drinking this sweet strawberry lemonade.
- No summer party is complete without dessert. Make homemade old-fashioned chocolate ice cream and be the hit of the party.
Related Recipes
- Everyone loves this classic crockpot cheesy chicken broccoli and rice dinner.
- This sausage broccoli pasta is a quick and easy weeknight meal that you’ll actually enjoy eating.
- A creamy Amish scalloped corn is the perfect side dish for a family dinner.
- A German potato salad and this broccoli salad are perfect to serve for potlucks.
- Make some Amish chocolate chip cookies. The kids will be happy. You’ll be happy.
Printable Recipe
Amish Broccoli Salad (Easy Recipe!)
Equipment
- Skillet
- Paper Towels
- small mixing bowl
- Large mixing bowl
- Spatula
Ingredients
- 5 slices bacon (about 150g)
- 1 cup mayonnaise
- ¼ cup granulated sugar
- 1 ½ tablespoons apple cider vinegar
- 3 cups broccoli (raw, florets only)
- 3 cups cauliflower
- ¼ cup red onion (diced)
- ¾ cup raisins
- 1 cup shredded sharp cheddar
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Instructions
- Cook the bacon. Cook the bacon in a pan over medium-low heat until it’s crispy, flipping it occasionally. Then, move the bacon to a plate with paper towels to soak the extra grease. After the bacon cools down, break it into tiny bits and keep it in the fridge until needed.
- Prepare the dressing. In a large mixing bowl (which can also serve as your serving bowl), whisk together the mayonnaise, granulated sugar, and apple cider vinegar until the mixture is smooth and well combined.
- Combine the salad ingredients. Add the broccoli florets, cauliflower florets, diced red onion, and raisins to the bowl with the dressing. Stir thoroughly to make sure all ingredients are evenly coated with the dressing. Then, cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, allowing the flavors to meld. The salad can be chilled for up to 6 hours if needed.
- Finish and serve. Before serving, remove the salad from the refrigerator and stir in the crumbled bacon and shredded sharp cheddar cheese. Mix well, then serve immediately.
Notes
Nutrition
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
