Say Hello to Crunchy, Creamy Broccoli Salad Bliss

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Skip the boring side salads and try this Creamy Broccoli Salad instead! Bursting with flavor and nutrients, it’s the perfect accompaniment to any holiday meal.

 

This is one of my favorite dishes on any salad bar.  But sometimes it’s lacking depending on the restaurant.  So, I decided to make my own version that has all the ingredients that I love from ALL the versions of this salad. 

 

This recipe is very customizable based on your families taste preferences.  If you don’t like an ingredient, omit it or substitute it.  Easy peasy!  And it’s a great make ahead recipe for all your holiday gatherings.

 

What is broccoli and where does it come from?

 

I eat these ingredients and sometimes I really do wonder where they come from and how we started eating them.  Broccoli is one of those that’s a mystery to me.  I didn’t know that it is a member of the cabbage family and is basically an edible flower like an artichoke.  It is super green and can have a bitter flavor.  I have only experienced the bitter if the broccoli isn’t fresh and if you don’t peel the stems when using.

 

 

Broccoli is believed to have originated in Italy and was originally cultivated by the Etruscans as early as the 6th century BC. The Italians have held broccoli in high regard since the Roman Empire, but when it was introduced to England they called it the Italian asparagus.  Nope.  It doesn’t taste like asparagus to me at all.  Because I can’t stand that veg but like broccoli.

 

Thomas Jefferson dabbled in growing broccoli, but it didn’t become popular in the US until it traveled across the sea with Italian immigrants in the 20s.  They created the first broccoli plantation in San Jose California and the rest is history.  The popularity of broccoli continues to grow with the introduction of new ways to cook this vegetable and the increased discovery of all of its health benefits.  It is high in antioxidants and is high in Vitamin C and K.

 

 

Where does creamy broccoli salad come from?

 

Creamy broccoli salad is a variation of broccoli slaw brought to the States from European immigrants.  Not much is written about the history of broccoli salad but it might be like all those slaw recipes that were just created by using what was available at the time.

 

Broccoli salad first gained popularity in the United States.  It was a staple at potlucks, picnics, and family gatherings. The combination of tender broccoli florets, creamy dressing, and crunchy add-ins like bacon, nuts, and dried fruit created a perfect balance of flavors and textures that appealed to many. Over the years, different variations of creamy broccoli salad have emerged, with each cook adding their own twist to the recipe.

 

 

How do you select the best broccoli crowns for this recipe?

 

My grandfather worked at Kroger’s for a long time.  Dad learned how to pick the best meats and produce from his dad, and he passed that knowledge on to me.  When selected broccoli you want to  look for crowns that are deep green in color.  They should have tightly packed florets and firm stems.

 

Make sure to avoid broccoli that is wilting.  This is a obvious sign that it’s past it’s prime.  Sometimes the broccoli starts to flower and may look a little yellow.  Yes, you can still eat it, but eat it soon.  It also might look a little purple and that’s still edible.  The purple color is from the broccoli being exposed to cold temperatures.  Some think the purple color makes it sweeter.  I haven’t noticed a difference.

 

Fresh broccoli will have a crisp texture and a slightly sweet flavor, which will enhance the overall taste of the salad. Choosing high-quality ingredients is the first step in creating a delicious dish that will impress your family and friends.

 

 

Ingredients in this creamy broccoli salad recipe

• Produce – broccoli, jalapenos, red onion
• Fridge  – Greek yogurt, cheddar cheese, Dijon mustard, mayonnaise
• Pantry – sugar, vinegar, toasted sunflower seeds, dried cranberries, salt and pepper to taste
• Bacon

Instructions for this side dish recipe

 

I’ve made this recipe once before.  After making it I decided I wanted to blanch the broccoli.  It removes some of the super crunchiness of broccoli but keeps the sweetness and flavor.  Don’t get me wrong, I love the crunch of broccoli, but it overpowered all the other crunchy ingredients in this salad.

 

 

While the broccoli is chilling, combine the yogurt, mayonnaise, sugar, vinegar, and Dijon mustard in a small bowl and stir with a whisk until the sugar melts and the dressing is creamy.  Stir in the jalapenos and set the bowl aside.

 

Drain the broccoli and put it in a large mixing bowl along with everything but the cheese.  Don’t worry about additional water from the broccoli.  The dressing is thick and the water will help thing it just enough to coat all the florets and mix ins for this salad.  Stir the salad until all the broccoli and ingredients are coated with the dressing.  Finally, fold in the shredded cheddar cheese.  Refrigerate until you’re ready to serve.

 

 

Balancing the creamy with the crunchy and suggested customizations

 

Balancing all the flavors in textures I this creamy broccoli salad recipe starts with selecting the perfect combination of ingredients that complement each other in both texture and flavor. The crispness of the broccoli and red onion, the crunch of the sunflower seeds and bacon, and the creaminess of the dressing all come together to create a balance of flavors and textures in each bite. Then there’s the sweet tart dressing that pairs well with the sweet tart cranberries. 

 

I like the color of the red cranberries with the green broccoli making it a holiday staple on any table.  But you can swap the cranberries with raisins, apricots, or even dates for something different.  The sunflower seeds are not obvious in this salad, but they pack a flavor punch.  You can change those out with some chopped almonds, walnuts, peanuts, or even macadamia nuts.  Pepitas!  Those would be good, too.

 

 

I used Greek yogurt in my dressing, but you can swap that with regular yogurt or even sour cream.  I made mine with sugar and cider vinegar, but the vinegar can change the flavor greatly!  Try a white wine, white balsamic, or even a rice vinegar for an Asian flair.  

 

What does this creamy broccoli salad taste like?

 

The dressing is sweet with a hint of tart from the vinegar.  The longer it refrigerates the more cohesive the flavors become.  It will taste different on day one as opposed to day two because the dressing marinates the ingredients and softens the cranberries making them less sweet and sour.  The red onion mellows and the jalapeno even distributes it’s heat throughout this salad.  Omit if you don’t want the spicy kick.  I like adding that little flavor punch to my salad.

 

The bacon is the hidden gem.  You don’t really see it but you taste it’s smoky saltiness with every bite.  And the sunflower seeds are also a sneak attach on your taste buds.  This salad has so much depth of flavor and texture it’s going to be a holiday favorite from now on.

More Side Dish Recipes:

• Quick and Easy Green Bean Skillet by Hezzi-D’s Recipe Box
• Creamy Broccoli Salad by A Kitchen Hoor’s Adventures
• Cider Glazed Carrots by Jolene’s Recipe Journal
• Slow Cooker Cheesy Green Bean Casserole by Blogghetti
• Molasses Cornbread by Shockingly Delicious
• Honey Garlic Sweet Potatoes by Karen’s Kitchen Stories
• Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
• Harvest Succotash by The Spiffy Cookie
• Pork Tenderlion Steak In Goan Masala – Keto by Sneha’s Recipe