Broccoli Salad

The problem with most broccoli salads is the broccoli – the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they’re raw, keep them away please.

So, how to make a broccoli salad if you don’t like raw broccoli? The solution—blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked.

In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix.

Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I’ve ever made, broccoli or not.

Broccoli Salad

Broccoli Salad Recipe

  • Prep time: 20 minutes
  • Yield: Serves 4 to 6

The recipe makes a generous amount of dressing, so you may not need to use all of it.



  • 1 teaspoon salt
  • 5-6 cups fresh broccoli florets (about 1 pound of florets)
  • 1/2 cup toasted slivered almonds
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup of red onion, chopped
  • 1 cup of frozen peas, thawed (or fresh peas if you can get them)
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup honey


1 Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. After the broccoli cools, drain it well before dressing it in the next step.

2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 61 Comments

  • Jessica

    This salad sounds incredible. It made my mouth water just reading about it. Then I read about the mayonnaise and my heart dropped. Does anyone have any suggestions for what could be used instead of mayonnaise? I hate the taste of it and of its brother, salad dressing. Would the vinegar and honey be fine together on this dish without the mayonnaise?

  • Karen

    Instead of peas, we use raisins. It adds a lovely sweet taste and even more fiber, iron and Vit B&A

  • Gwen in Texas

    I use raisins, dried cherries, or mandarin oranges instead of peas (I don’t like peas). And sunflower kernels instead of almonds. Same salad, though. It’s a REALLY GOOD salad that keeps well – second day is almost as good as the first.

  • Rita

    For the person who doesn’t like mayo, how about sour cream or plain or vanilla yogurt?

    This is a really good salad. I do think blanching would make it taste better. I’ve only had it with the raw broccoli and sometimes it doesn’t taste quite right. I will try blanching the next time I make it.


    Rita Scott, Vancouver, WA

View More Comments / Leave a Comment