Amish Broccoli Salad

Don’t let the raisins scare you. This Amish broccoli salad is an absolute crowdpleaser that everyone will love once they try it.. The best part? 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.

close up view of finished salad

Amish Broccoli Salad (Easy Recipe!)

No need to pre-cook your broccoli in this delicious recipe. An easy dressing, flavorful add-ins, and a make ahead technique make this the perfect summer side dish.
Prep Time 30 minutes
Cook Time 15 minutes
chilling 3 hours
Serving Size 8 servings

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

To give the salad a fall-friendly twist, mix in ½ cup of chopped pecans and use dried cranberries instead of raisins.
It’s best to eat this salad the same day you make it, but not too far ahead.  I like to make it in the morning for afternoon parties.

More Tips:

Make sure to use a big bowl when you mix everything to get the dressing all over without making a mess.

Don’t forget to chill the salad in the fridge for a few hours! Since you’re using raw broccoli this is 100% essential.

If this salad is for an outdoor party, I recommend keep it cold on ice to keep it fresh.

white bowl of broccoli salad with cauliflower

Serving Suggestions

This is perfect with all your favorite summer dinners like burgers, hot dogs, and ribs.

Fresh Broccoli: Do not use frozen! It absolutely will not work.

Sharp Cheddar Cheese: This is the perfect contrast to the sweet dressing. If you prefer something milder, Monterey Jack or medium cheddar is fine too.

Mayo: 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.

Apple Cider Vinegar: This vinegar gives the dressing a nice, mild tang that plain white vinegar can’t match.

ingredients laid out on counter

Raisins: They add a sweet contrast that the salad really needs.

Bacon: Make sure it’s crisp!

Large Mixing Bowl: You’ll need a big bowl to mix everything up properly without spills.

Storing Leftover Broccoli Salad

After you make the salad, 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.

Even if you’re skeptical about the raisins, once you try this recipe it will become a go-to recipe for family dinners, a summer barbecues, potlucks.

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By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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