The Best Broccoli Salad Recipe
Okay, I’ll be the first one to admit it: I’m not a huge broccoli fan. Having said that, I love this broccoli salad! It was true love at first bite. When I make myself a salad, I always prefer a vinegar-y punch. Besides that, it only took a few minutes to make! Steam, shock, mix, bite! This may not be exactly what you pictured when ‘broccoli salad’ came to mind, but, hey! When have I ever been known to be a rule follower? I do love a creamy broccoli salad, but I decided to go a different route. The florets do such a great job at soaking up this vibrant, garlicky vinaigrette. You might just have a new craving after today!
Ingredients
Broccoli – Cut into florets. Olive oil – Extra virgin. Rice vinegar – Or any type of vinegar you prefer. Lemon juice – Lime juice can be used instead. Garlic – Fresh or powdered. Mustard – Yellow or dijon. Salt & pepper – Season to taste. Red pepper flakes – As much or little as you like.
How to make broccoli salad
What else can I mix into my salad?
Looking for more color? Want to use up some ingredients in your fridge? This versatile vinaigrette will be amazing with so many different ingredients. Try these out for some inspiration:
Cherry/grape tomatoes Red onion Corn Peas Bell pepper Walnuts/ pecans Chickpeas/ beans Apple Pear
These are just a few examples of ways you can bulk up your broccoli salad to make it really special. You can even add cheese like feta, meat like bacon. Get creative!
Make ahead
This is one of those recipes that gets better and better the more it has a chance to sit. You can think of the dressing almost like a marinade with that vinegar and garlic. Another beautiful thing about broccoli salad? It won’t become soggy after sitting with the dressing. You can make this salad 3-4 days in advance, and store it in the fridge until serving time.
Leftovers
Cover the bowl with plastic wrap or transfer leftovers to an airtight container. Store in the fridge for 3-5 days. This broccoli salad can be frozen as well. It will last up to 1 year if stored in an airtight container. Let the salad thaw overnight in the fridge, then give it a good toss to bring the dressing back together. If you find the oil has solidified even after thawing in the fridge, a few minutes at room temperature will do the trick.
Check out these fabulous salad recipes:
(Creamy) Broccoli Salad Tomato Basil Salad Quinoa Salad Black Bean corn and Avocado Salad Kale Salad with Blueberry Vinaigrette Caprese Salad Chickpea Tomato Salad Summer Salad with Herbed Ricotta
