Spicy Broccoli Salad

Most broccoli salads tend to be sweet, but I like to shake things up with this spicy broccoli salad. The crunchy broccoli gets a bold kick of heat that makes every bite more exciting, while still keeping all the bold and creamy flavors I love in a classic Southern-style slaw. It’s an easy side dish that’s perfect for cookouts and gatherings.

Broccoli salad is a classic side dish that is a true crowd-pleaser all year long, and this spicy version is a delicious and fun twist on the original recipe. It’s a blend of tiny broccoli florets, crumbled cooked bacon, and sweet dried fruit, all coated in a tangy and creamy slaw-style dressing. Every bite is packed with fresh flavors, a ton of crunch, and a surprise kick of heat from the crushed red pepper flakes that I sprinkle into the dressing. If you love making recipes with cruciferous veggies, like my broccoli cauliflower salad recipe, then you should definitely give this broccoli salad a try. This is also one of those dishes that tastes better the longer it chills in the fridge, so definitely save yourself some time by making this a day in advance!

Alicia – ⭐⭐⭐⭐⭐ This Broccoli Salad Salad is just amazing. A must try recipe not only for children but also for adult.

Key Ingredients and Tips

• Broccoli – Fresh broccoli florets are the star of this salad. I always use the fresh kind because it packs a lot of texture and flavor, but you can, of course, use the frozen variety instead. Like with my creamy broccoli pasta, just make sure that you pat the florets dry.
• Kale – Kale adds a gorgeous curly texture and a ton of nutrients to this dish. (It’s chopped fine, so you can sneak it in!)
• Dried cherries (or dried cranberries)– I’m obsessed with the subtle sweetness that these dried fruits add to this salad. They’re slightly tart, and they provide a pop of color that contrasts beautifully with the green broccoli and kale.
• Bacon – I mix in some cooked crumbled bacon for a little crispy action and smokiness. I prefer to cook thick-cut bacon, but in a pinch, you can use good-quality bacon bits.
• Sunflower seeds – The nuttiness from these seeds balances out the rest of the flavors, and they enhance the texture in every bite. If needed, you can swap in toasted almonds or pecans.
• Apples and carrots – Both of these add more sweetness, a needed pop of color, and some extra crunchiness. For apples, I prefer to use any crispy apple variety like Honeycrisp, Fuji, or Pink Lady.
• Mayonnaise – For the base of the creamy dressing, I love to use either a regular or low fat mayonnaise. Duke’s is the brand I use, but go with your favorite.
• Crushed red pepper flakes – I always sprinkle a few crushed red pepper flakes into the dressing for a slight kick of heat.
• Apple cider vinegar – Just a splash of vinegar balances out the richness of the mayo and honey in the dressing.

How to Make

Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.

Chop and prep – I start off this salad with a bit of chop, chop, chop! I make sure all the veggies are in small pieces, especially the kale. (That way, it’s incognito!) Then I add the broccoli, kale, red onion, shredded carrots, apples, dried cherries, cooked bacon, and sunflower seeds into a large salad bowl.

Make the dressing – In another bowl, I mix together all the ingredients for the creamy dressing until it’s smooth. I like to do this in one measuring pitcher, for easy clean up.

Pour and mix – Then, I pour a generous amount of that rich dressing over the salad ingredients and toss them all together until everything is coated!

Recipe Variations

• Red cabbage – I sometimes like to add in some fresh shredded red cabbage for more volume and crunch.
• Celery stalks – For some added texture and freshness, sprinkle in some coarsely chopped celery stalks.
• Red bell pepper – Add in a handful of julienned red bell pepper for added sweetness and crunch.
• Raisins – Not a fan of dried cherries or cranberries? No problem. Swap them for some raisins!
• Blanched almonds – I love the nuttiness from blanched almonds, and sometimes I use these instead of sunflower seeds.
• Cayenne pepper – For even more heat, mix a dash of cayenne pepper into the dressing.
• Greek yogurt – For a lighter version of the creamy dressing, replace some of the mayo with Greek yogurt.

Serving Suggestions

This is the perfect salad to make for dinner for one, or as a side dish for when you’re entertaining guests. I love to pair it with my favorite grilled meats, fish, and other BBQ favorites. Here are some of my preferred ways to enjoy this scrumptious dish:

• Serve with my easy-to-make hamburgers.
• Pair with some juicy grilled steak, pork chops, grilled chicken, or salmon for a protein-packed dinner or lunch.
• Add a hefty scoop of this salad next to your favorite wrap, panini, or sandwich.
• Turn it into a meal by topping off your bowl with some sliced grilled chicken, steak, or serving it over a scoop of quinoa.
• Make it a summer spread by adding it to a buffet with corn on the cob, pasta salad, coleslaw, baked beans, st louis ribs, and Texas brisket.

Storing

This broccoli salad is a fabulous make-ahead and leftover, especially for barbecues and potlucks. The ingredients all hold their texture for up to a week in the fridge when stored in an airtight container.

Frequently Asked Questions

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