Broccoli Salad

By Hetty Lui McKinnon

Updated May 3, 2023

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Rating
4(3,025)
Comments
Read comments

It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because, even when coated in dressing, it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it’s used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

FOR THE DRESSING

  • ½ cup golden or black raisins (or dried cranberries)

  • ½ red onion, finely sliced

  • ¼ cup apple cider vinegar

  • 4 teaspoons granulated sugar

  • Kosher salt (such as Diamond Crystal)

  • 3 tablespoons extra-virgin olive oil

  • 1 tablespoon sesame oil

FOR THE SALAD

  • 1 ½ pounds broccoli (about 2 heads)

  • 1 apple (any variety), cored and cut into ½-inch cubes

  • 2 scallions, white and green parts, finely sliced

  • Kosher salt (such as Diamond Crystal) and black pepper

  • ½ cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)

  • 1 cup red or green grapes (optional), halved crosswise

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

39 grams carbs; 307 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 8 grams fiber; 743 milligrams sodium; 9 grams protein; 22 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.

  2. Step 2

    Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.

  3. Step 3

    After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.

  4. Step 4

    Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with ½ teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.

  5. Step 5

    When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

Tip

  • To toast almonds, lay them out in a single layer on a sheet pan lined with parchment, then roast at 300 degrees for 8 to 10 minutes until golden. Let cool completely before adding to the salad.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
3,025 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

L.A.

I have been making popular salad with unsweetened dried cranberries and chopped nuts or pepitas, apples, whatever. BUT I give brocolli a quick par boil, holding onto intact stems with a few seconds dipped in boiling water. Brightens and tenderizes but not cooked. Then chop up crowns only roughy. Save stems for future.

ntips

I love this recipe, and suggest adding a pinch or two of smoked paprika to allude to bacon.

Truusje

I toast almond, hazelnuts etc in the microwave. No need to heat the oven for a handful of nuts.

Megan Smith

I made this salad tonight and I have to say it wasn't worth the trouble. Even tried increasing the dressing but it had very little flavour. First NYT recipe I have not enjoyed.

Minty

I make this all the time. I use broccolini, with the stems chopped in too (I don't bother with peeling or blanching as the vinegar pickles/softens up the veggies). I use raw pumpkin seeds (untoasted) and white onion instead of red, as I prefer the taste. No grapes, but I do use raisins and a Honeycrisp apple, which is very sweet. Delicious!

Jean

Really agree with those who advocate a quick parboil for the broccoli, stems a skosh longer.

Private comments are only visible to you.

Credits

By Hetty McKinnon

Recipe Tags

or to save this recipe.