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–+ servings
close up view of finished salad
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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 Time30 minutes
Cook Time15 minutes
chilling3 hours
Course: Side Dish
Cuisine: American, Southern
Keyword: raw broccoli salad, southern broccoli salad
Servings: 8 servings
Calories: 262kcal
Author: Katie

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

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.
    pan of raw bacon and cooked bacon on paper towels
  • 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.
    glass bowl with prepared white salad dressing
  • 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.
    glass bowl with ingredients
  • 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.
    large bowl with salad, shredded cheddar, and bacon

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.

Nutrition

Calories: 262kcal | Carbohydrates: 16g | Protein: 3g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 205mg | Potassium: 343mg | Fiber: 3g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 62mg | Calcium: 39mg | Iron: 1mg