This is the iconic potluck side that I bring to every BBQ, family reunion, and church picnic — and the one that vanishes before the burgers even come off the grill. Broccoli salad with almonds takes raw broccoli florets (yes, raw!) and tosses them with crispy bacon, sweet dried cranberries, crunchy toasted almonds, finely-diced red onion, and a creamy-tangy mayo-vinegar-sugar dressing for the perfect sweet-savory-crunchy side.
Fun fact: broccoli salad as we know it (with bacon and creamy dressing) is technically called “Amish broccoli salad” and originated in 1980s Pennsylvania Dutch country. Before then, broccoli was almost exclusively cooked. The raw-broccoli concept was considered weird in America until the 1990s when health-food magazines started promoting it. Now it’s a potluck staple in every American region.
Why this recipe works
Cut broccoli into TINY florets. 1/2-inch pieces dress evenly and don’t feel like eating tree trunks.
Toast the almonds. Raw almonds taste flat. 4 min in a dry skillet wakes them up dramatically.
Chill 1 hour before serving. The broccoli absorbs the dressing and softens slightly — texture transformation is key.
Ingredients
Serves 8 as a side.
2 lbs (900 g) broccoli, cut into small florets (about 6-7 cups)
Cook bacon in a large skillet over medium heat until crispy, 8-10 min. Drain on paper towels; crumble when cool.
Step 2: Toast the almonds
In a dry skillet over medium heat, toast slivered almonds for 3-4 min, stirring, until golden and fragrant. Remove immediately to prevent burning.
Step 3: Cut broccoli into small florets
Trim stems and break broccoli into 1/2-inch bite-size florets. The smaller, the better — bigger pieces feel raw and chewy.
Step 4: Whisk the dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon, salt, and pepper until smooth and sugar dissolves. Taste; adjust sweetness/tang.
Step 5: Combine everything
In a large bowl, combine broccoli florets, crumbled bacon, dried cranberries, toasted almonds, red onion, and shredded cheddar (if using).
Step 6: Dress and chill
Pour dressing over the salad; toss to coat evenly. Cover and refrigerate at least 1 hour, ideally 2 hours, before serving. The chill time transforms texture and flavor.
Nutrition information
Calories: 320 kcal per serving (1/8)
Protein: 8 g
Carbohydrates: 18 g
Fat: 26 g
Vitamin C: 95% DV
Fiber: 4 g
Pro tips for the best broccoli salad with almonds
Sub Greek yogurt for half the mayo for a lighter (tangier) version.
Add sunflower seeds for extra crunch and nut-free option for kids with allergies.
Make it the day BEFORE — flavors keep improving for 24 hours, broccoli softens just right.
Don’t add bacon ahead if making more than a few hours early — gets soggy. Stir in just before serving.
Frequently asked questions
Can I steam the broccoli first?
Not recommended — the salad is supposed to have a crunchy raw texture. If raw broccoli is too much, blanch for 30 seconds in boiling water and shock in ice — gives slight tenderness but keeps crunch.
What can replace mayo?
Greek yogurt for tangier/lighter, or sour cream for richer. Or do a 50/50 mix of mayo and yogurt — that’s the popular middle ground.
How long does it keep?
4 days in the fridge. The broccoli softens more over time but stays delicious. Don’t freeze — texture is destroyed.
Can I make it vegan?
Sub plant-based mayo, skip bacon (or use coconut bacon bits), and skip cheese. Use maple syrup instead of sugar if preferred.
Why is my salad watery?
Broccoli releases moisture as it sits. Strain off any excess liquid before serving, or add 1-2 tbsp more mayo to absorb.
