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

Broccoli Salad

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!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Lunch, Salad
Cuisine: American
Keyword: broccoli salad
Servings: 4
Calories: 124kcal


  • 1 head broccoli cut into small florets


  • 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


  • 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.


  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.


Calories: 124kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 502mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 139mg | Calcium: 77mg | Iron: 1mg