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Lunch 30 Minutes or Less Vegetarian
4.4 from 17 votes

Broccoli Salad

Jump to RecipePrintRate
By: Joanna Cismaru 5 Comments

This post may contain affiliate links. Please read my disclosure policy.

This isn’t your every day Broccoli Salad! Made with a garlicky vinaigrette boasting a touch of heat, broccoli is about to be your family’s favorite vegetable. Bring it to a potluck, BBQ, or whip it together for a busy weeknight side dish!

side view shot of broccoli salad in a white bowl with a wooden spoon in the background

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!

overhead shot of all the ingredients needed to make cooked broccoli salad

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

  • 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.
detailed process shots showing how to make a broccoli salad with cooked broccoli

How to make broccoli salad

  1. Cook Broccoli: Place the broccoli florets in a pot of boiling water. Cook the broccoli for 2-3 minutes or until tender-crisp.
  2. Make Dressing: Meanwhile, add all the dressing ingredients to a small bowl and whisk well. Set aside.
  3. Shock: Transfer the broccoli directly from the boiling water to a bowl of ice water, using a slotted spoon. Let it sit for 5 minutes, then drain well. Transfer it to a paper towel lined bowl to fully dry.
  4. Toss: Remove the paper towel from the bowl and pour the dressing over the broccoli. Toss the broccoli to coat well with the dressing.
side view shot of broccoli salad in a white bowl with a fork stabbing a broccoli floret and a wooden spoon in the background

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!

overhead shot of broccoli salad in a white plate garnished with red pepper flakes

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.

side view shot of broccoli salad in a white bowl with a wooden spoon in the background

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

side view shot of broccoli salad in a white bowl with a wooden spoon in the background
Print
4.42 from 17 votes

Broccoli Salad

Prep 15 minutes
Cook 5 minutes
Total 20 minutes
Rate Recipe
This isn't your every day Broccoli Salad! Made with a garlicky vinaigrette boasting a touch of heat, broccoli is about to be your family's favorite vegetable. Bring it to a potluck, BBQ, or whip it together for a busy weeknight side dish!
4

Ingredients

  • 1 head broccoli (cut into small florets)

Dressing

  • 2 tablespoon olive oil
  • 2 tablespoon rice vinegar
  • 2 tablespoon lemon juice (freshly squeezed)
  • 4 cloves garlic (minced)
  • 1 teaspoon mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon red pepper flakes

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook Broccoli: Place the broccoli florets in a pot of boiling water. Cook the broccoli for 2-3 minutes or until tender-crisp.
  • Make Dressing: Meanwhile, add all the dressing ingredients to a small bowl and whisk well. Set aside.
  • Shock: Transfer the broccoli directly from the boiling water to a bowl of ice water, using a slotted spoon. Let it sit for 5 minutes, then drain well. Transfer it to a paper towel lined bowl to fully dry.
  • Toss: Remove the paper towel from the bowl and pour the dressing over the broccoli. Toss the broccoli to coat well with the dressing.

Notes

  1. Cover the bowl with plastic wrap or transfer leftovers to an airtight container. Store in the fridge for 3-5 days.
  2. This salad can be frozen as well. It will last up to 1 year if stored in an airtight container.

Nutrition Information

Calories: 124kcal (6%)Carbohydrates: 12g (4%)Protein: 5g (10%)Fat: 8g (12%)Saturated Fat: 1g (6%)Sodium: 364mg (16%)Potassium: 502mg (14%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 1095IU (22%)Vitamin C: 139mg (168%)Calcium: 77mg (8%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

side view shot of broccoli salad in a white bowl with a wooden spoon in the background

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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5 Comments
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Mary C
Mary C
Posted: 1 year ago

3 stars
It was much more sour than I anticipated, with all the vinegar and lemon juice. I think I will try it with 1/2 the amount of them and see if it’s better. It makes you pucker!

0
Reply
Carina Starok
Carina Starok
Posted: 2 years ago

5 stars
Oops, forgot to leave a rating!

0
Reply
Carina Starok
Carina Starok
Posted: 2 years ago

Fantastic broccoli salad. I couldn’t stop eating it!

0
Reply
Sandy
Sandy
Posted: 4 years ago

5 stars
Favourite broccoli salad recipe for sure!

0
Reply
Deborah
Deborah
Reply to  Sandy
Posted: 2 years ago

5 stars
I added a couple teaspoons of cooked bacon into this recipe. Was great!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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Subscribe

Get our FREE recipe eBook + weekly newsletter!

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