Description

This Broccoli Salad is a fresh, crunchy, and flavorful dish perfect for healthy eating. Packed with nutritious broccoli florets, shredded carrots, juicy red grapes, and a tangy mayonnaise-based dressing, it offers a delightful combination of textures and tastes. Enhanced with optional crispy bacon and sunflower seeds for added crunch, this salad is a great side dish or light meal that comes together quickly and is best served chilled.

Ingredients

Scale

Vegetables and Fruits

4 cups fresh broccoli florets
1 cup shredded carrots
1 cup red grapes, halved
1/2 cup red onion, finely chopped

Additional Mix-ins

1/2 cup sunflower seeds
1/2 cup cooked bacon, crumbled (optional)

Dressing

1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar
Salt and pepper to taste

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Instructions

Prepare Broccoli: Wash the broccoli thoroughly under cold running water to remove any dirt or pesticides. Using a sharp knife, cut the broccoli into bite-sized florets.
Prepare Carrots: Peel the carrots and shred them using a box grater or a food processor.
Prepare Onion: Finely chop the red onion. If the flavor is too pungent, soak the chopped onion in cold water for 10 minutes to mellow it, then drain.
Prepare Grapes: Wash the grapes, slice them in half, and set aside.
Make Dressing: In a medium-sized mixing bowl, add 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, and 1 tablespoon of sugar. Whisk until well combined and smooth. Season with salt and pepper to taste.
Combine Salad Ingredients: In a large mixing bowl, mix together the broccoli florets, shredded carrots, halved grapes, finely chopped red onion, and crumbled bacon if using.
Toss With Dressing: Pour the prepared dressing over the vegetable mixture. Gently toss everything together until evenly coated. Taste and adjust seasoning if necessary.
Chill: Cover the mixing bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Serve: Transfer the salad to a large serving bowl or individual plates. For extra crunch, sprinkle sunflower seeds on top before serving.

Notes

For a vegetarian version, omit the bacon.
Soaking the onion helps reduce its sharpness for a milder flavor.
You can substitute mayonnaise with a vegan alternative if needed.
This salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.
Add nuts like chopped almonds or walnuts for extra texture if desired.