Creamy Broccoli Salad

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I’ve always had a soft spot for simple salads that don’t taste simple—and this Creamy Broccoli Salad hits that sweet spot perfectly. Crunchy, vibrant, and coated in a lusciously tangy dressing, it’s one of those dishes that can turn a basic lunch into something you genuinely look forward to. I first made this salad on a whim using leftover broccoli and a handful of pantry ingredients, but now it’s a staple in my kitchen for everything from casual dinners to potluck parties.

What I love most about this recipe is how it transforms everyday ingredients into something unexpectedly addictive. The creamy dressing strikes the right balance between richness and zing, the sunflower seeds add a perfect crunch, and the burst of sweetness from cherry tomatoes and red onions creates a medley of textures and flavors. Whether served cold straight from the fridge or fresh right after mixing, it’s always refreshing and deeply satisfying.

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Why You’ll Love This Creamy Broccoli Salad

This salad doesn’t just look beautiful—it delivers on flavor, texture, and versatility. You’ll love the crisp broccoli paired with juicy tomatoes and sharp red onion, all enveloped in a creamy, tangy dressing that’s hard to resist. It’s a make-ahead dream, perfect for meal prepping, BBQ spreads, or healthy weeknight sides. And it gets even better after a few hours in the fridge as the flavors meld. Plus, it’s naturally gluten-free, and easily adaptable for different dietary needs.

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What Kind of Broccoli Should I Use?

Fresh is absolutely the way to go for this Creamy Broccoli Salad. You’ll want crisp, bright green broccoli florets—nothing wilted or yellowing. I always use raw broccoli because its natural crunch stands up so well to the creamy dressing, but if you’re not a fan of that raw bite, you can blanch the florets briefly in boiling water for about 30 seconds, then shock them in ice water to keep them bright and snappy. It’s all about the texture you prefer.

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Options for Substitutions

One of the reasons I keep coming back to this salad is how easy it is to customize. If you’re out of cherry tomatoes, diced red bell peppers bring a sweet, crisp alternative. No red onion? Try thin-sliced green onions or even shallots for a milder touch. For a nutty crunch, sunflower seeds are ideal, but chopped almonds, pecans, or even pumpkin seeds can work just as well. And if you’re dairy-free, swap the mayo for a vegan alternative or use a creamy tahini dressing instead—it’ll still be delicious.

Ingredients for This Creamy Broccoli Salad

Broccoli Florets – The heart of this salad. They provide that fresh, crunchy base and soak up the creamy dressing beautifully.

Cherry Tomatoes – These juicy bursts of sweetness balance the richness of the dressing and add a pop of color.

Red Onion – Thinly sliced for a sharp, tangy bite that wakes up all the other flavors.

Sunflower Seeds – For a toasty, nutty crunch that gives this salad a wonderful texture contrast.

Mayonnaise – The creamy foundation of the dressing, giving it body and richness.

Greek Yogurt – Adds a tangy brightness and lightens up the mayo without losing that creamy feel.

Apple Cider Vinegar – Lifts the flavor with a bit of acidity, balancing out the creamy ingredients.

Honey – A touch of sweetness to round out the vinegar’s tang and bring everything together.

Salt & Pepper – Simple, essential seasoning to enhance all the other ingredients.

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Step 1: Prep the Broccoli

Start by washing and drying the broccoli thoroughly. Cut it into small, bite-sized florets. If you prefer a softer texture, blanch the broccoli in boiling water for 30 seconds, then immediately transfer to an ice bath. Otherwise, keep it raw for maximum crunch.

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Step 2: Slice and Dice

Halve the cherry tomatoes and thinly slice the red onion. If the onion flavor is too strong for your taste, you can soak the slices in cold water for 10 minutes to mellow it out.

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Step 3: Mix the Dressing

In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth and well combined.

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Step 4: Combine Ingredients

In a large mixing bowl, add the broccoli, tomatoes, red onion, and sunflower seeds. Pour the dressing over the top and toss until everything is evenly coated.

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Step 5: Chill Before Serving

Cover the salad and refrigerate it for at least 30 minutes. This helps the flavors meld together and improves the overall texture. Give it a quick toss before serving.

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How Long to Cook the Creamy Broccoli Salad

Technically, this is a no-cook recipe if you’re using raw broccoli. But if you choose to blanch the broccoli for a softer bite, it takes just 30 seconds in boiling water, followed by a quick ice bath. The rest of the recipe involves only chopping, mixing, and chilling. For best flavor, let the salad sit in the fridge for at least 30 minutes before serving—though it gets even better after a few hours.

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Tips for Perfect Creamy Broccoli Salad

• Cut Evenly: Uniformly sized broccoli florets help the salad mix and marinate evenly.
• Use Fresh Ingredients: Crisp broccoli and ripe tomatoes make all the difference in flavor and texture.
• Don’t Overdo the Dressing: Add dressing gradually; you want it to coat the ingredients, not drown them.
• Chill Before Serving: This step is key—it allows the flavors to come together and enhances the creamy texture.
• Toast the Seeds: Lightly toasting the sunflower seeds adds a warm, nutty depth that really elevates the dish.
• Tweak to Taste: Taste the dressing before adding it to the salad and adjust honey, vinegar, salt, or pepper as needed.

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Watch Out for These Mistakes While Cooking

• Skipping the Chill Time: This salad truly shines after some time in the fridge. Serving it right away can make it taste underwhelming.
• Overdressing: Too much dressing can make the salad soggy and overpower the natural crunch.
• Using Wet Broccoli: Always dry your broccoli thoroughly after washing or blanching, or the dressing won’t stick well.
• Forgetting to Taste the Dressing: The balance of creamy, tangy, and sweet is crucial—always taste and adjust before mixing.
• Using Bitter or Yellowing Broccoli: Old or overripe broccoli will ruin the flavor and texture of the salad.

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What to Serve With Creamy Broccoli Salad?

Grilled Chicken

Simple grilled chicken breasts or thighs pair wonderfully with the creamy, tangy notes of this salad.

BBQ Ribs

The richness and smokiness of ribs contrast nicely with the fresh crunch and zing of the salad.

Baked Salmon

A juicy fillet of salmon—especially with lemon or dill—makes this salad feel extra special.

Veggie Burgers

Whether you’re plant-based or not, a veggie burger and this salad are a satisfying, healthy combo.

Pulled Pork Sandwiches

The creamy broccoli salad works like a slaw, cutting through the richness of pulled pork beautifully.

Roasted Sweet Potatoes

For a vegetarian spread, the sweetness of roasted sweet potatoes complements the salad’s tang.

Fried Tofu

Crispy tofu adds protein and texture, and plays well with the salad’s creamy profile.

Cold Pasta Salad

A double-salad plate? Yes please. Pair with a pasta salad for a colorful, picnic-ready plate.

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Storage Instructions

Creamy Broccoli Salad stores beautifully. Just transfer it to an airtight container and refrigerate for up to 4 days. The flavors deepen over time, and it remains fresh and crunchy if the broccoli was dried well before mixing. Avoid freezing—it changes the texture too much, especially the broccoli and dressing. If the salad starts to release moisture or look overly wet, a quick stir usually brings it back to life.

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Estimated Nutrition

Here’s a general estimate per serving (assuming 6 servings total):

• Calories: 210
• Protein: 5g
• Fat: 16g
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 5g
• Sodium: 220mg

This salad is relatively low in carbs and high in fiber, making it a great choice for balanced eating. Swap the mayo for a light or vegan version to reduce fat if desired.

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Frequently Asked Questions

Can I make Creamy Broccoli Salad ahead of time?

Absolutely. In fact, it tastes even better after chilling for a few hours. Just give it a stir before serving.

Do I have to cook the broccoli?

Nope! Raw broccoli works great here and keeps its crunch. If you prefer it softer, a quick blanch is fine.

How can I make this dairy-free?

Use a dairy-free yogurt or mayo alternative, or try a tahini-based dressing for a creamy vegan twist.

Is it okay to use frozen broccoli?

Not recommended. Frozen broccoli tends to be too soft and watery once thawed—fresh is best for texture.

What’s a good nut-free substitution for sunflower seeds?

Pumpkin seeds or crispy chickpeas make great nut-free alternatives while still adding crunch.

Can I add protein to this salad?

Definitely. Grilled chicken, bacon bits, chickpeas, or even shredded cheddar are tasty additions.

How long does it last in the fridge?

Stored properly, it stays fresh for up to 4 days. Be sure to keep it in an airtight container.

Can I use another type of vinegar?

Yes! White wine vinegar or even lemon juice can be used in place of apple cider vinegar.

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Conclusion

Creamy Broccoli Salad is a fresh, crunchy, and flavorful dish that proves healthy eating can be deeply satisfying. Whether you’re making it for a cookout, meal prep, or just because you want something that tastes amazing with little effort, this salad checks all the boxes. With a creamy, tangy dressing and tons of texture, it’s one of those recipes you’ll find yourself coming back to again and again.

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