Description
This crunchy broccoli salad is creamy, tangy, and loaded with sunflower-seed crunch—an easy make-ahead side dish that’s perfect for cookouts and potlucks.
Ingredients
Scale
- 6 cups broccoli florets, chopped small
- 1/2 cup shredded cheddar cheese
- 1/3 cup finely diced red onion
- 1/3 cup dried cranberries
- 1/2 cup sunflower seeds (toasted if possible)
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine broccoli, cheddar, red onion, cranberries, and sunflower seeds.
- In a small bowl, whisk mayonnaise, vinegar, honey, salt, and pepper.
- Pour dressing over broccoli mixture and toss until coated.
- Refrigerate at least 30 minutes before serving.
Notes
- Extra crunch: Add chopped cucumbers or diced bell pepper.
- Dairy-free: Skip cheese or use dairy-free shredded cheese.
- Make-ahead: Best within 24 hours; it will stay good up to 3 days refrigerated.
- Tools: Large mixing bowl, whisk.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side
- Method: No-Cook
- Cuisine: American