This Amish Broccoli Salad is a beloved classic for a reason — it’s crunchy, creamy, sweet, salty, and completely irresistible. Packed with fresh broccoli, crispy bacon, red onions, and chewy raisins, all tossed in a sweet and tangy dressing, it’s a potluck staple that disappears fast. Whether you’re heading to a summer BBQ, church gathering, or family dinner, this salad brings that perfect old-fashioned charm and flavor. Best of all, it takes just 15 minutes to throw together and can be made ahead of time — making it ideal for busy cooks and effortless hosting.
Table of Contents
Why You’ll Love This Recipe
- No cooking required — just chop, mix, and chill
- The perfect balance of savory, sweet, and tangy
- Great for potlucks, holidays, or meal prep
- Easy to customize with add-ins or vegetarian swaps
- Stays crisp and flavorful in the fridge
Ingredients
- 6 cups fresh broccoli florets, chopped small
- 1/2 cup red onion, finely diced
- 1/2 cup raisins or dried cranberries
- 1/2 cup cooked and crumbled bacon (or bacon bits)
- 1/2 cup sunflower seeds (optional)
- 1/2 cup shredded cheddar cheese (optional)
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar (adjust to taste)
- Pinch of salt and black pepper
Instructions
In a large mixing bowl, combine the chopped broccoli, red onion, raisins, bacon, sunflower seeds, and cheese if using.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
Pour the dressing over the broccoli mixture and toss until evenly coated.
Cover and chill for at least 1 hour before serving — this helps the flavors meld and softens the broccoli slightly.
Give it a quick stir before serving and enjoy cold.
Recipe Details
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 6–8
Difficulty: Very easy
Tips and Variations
Use Greek yogurt or a half-yogurt, half-mayo mix for a lighter dressing
Swap raisins with dried cranberries for a tart twist
Make it vegetarian by omitting the bacon or using plant-based bacon bits
Add cooked pasta for a broccoli salad-pasta hybrid
To keep broccoli extra crunchy, blanch it for 30 seconds, then rinse with cold water before using
Make ahead up to 24 hours for best flavor
FAQs
Can I use frozen broccoli?
Fresh is best for crisp texture, but thawed and well-drained frozen broccoli can work in a pinch.
Is this salad sweet?
It has a lightly sweet and tangy dressing, but you can reduce the sugar to your taste.
Can I make it dairy-free?
Yes — skip the cheese and use a dairy-free mayo for a completely dairy-free version.
How long will it keep?
Store in the fridge in an airtight container for up to 3 days. It’s best within the first 24–48 hours.
Amish Broccoli Salad
Equipment
- – Cutting board & knife
- Large mixing bowl
- – Medium bowl for dressing
- – Whisk or spoon
Ingredients
- – 6 cups fresh broccoli florets chopped
- – 1/2 cup red onion diced
- – 1/2 cup raisins or dried cranberries
- – 1/2 cup crumbled bacon
- – 1/2 cup sunflower seeds optional
- – 1/2 cup shredded cheddar optional
- **Dressing**
- – 1 cup mayonnaise
- – 2 tbsp apple cider vinegar
- – 2 tbsp sugar
- – Pinch salt and pepper
Instructions
- In a large bowl, combine broccoli, onion, raisins, bacon, seeds, and cheese.
- In a separate bowl, whisk mayo, vinegar, sugar, salt, and pepper.
- Pour dressing over salad and mix well.
- Chill at least 1 hour before serving. Stir and enjoy!
Notes
– Use Greek yogurt for a lighter version
– Make up to 24 hours in advance
What to Serve With It
- Grilled chicken or burgers
- Baked ham or pulled pork
- Fried or rotisserie chicken
- Sandwiches or wraps
- Holiday spreads (especially Easter or summer BBQs)