I used to think broccoli salad was just… sad. You know the kind I mean, right? The gloopy, bland stuff sitting in the corner of a potluck. But then I discovered this Amish recipe, and everything changed.
This isn’t your grandma’s boring salad. This one is crunchy, creamy, sweet, and salty all at the same time. I’m going to show you exactly how to make it, so it turns out perfect every single time. You’ll be the person everyone begs to bring “that amazing broccoli salad” to every party.
What You’ll Need
Getting your ingredients ready first makes everything so much easier. I call it “getting your ducks in a row.” It’s a simple chef trick that stops you from running around the kitchen looking for stuff mid-recipe.
For the Salad Base
This is the crunchy, fresh part of the salad. Don’t skimp on the fresh broccoli; it really makes a difference.
| Ingredient | Amount |
|---|---|
| Fresh broccoli florets | 6 cups |
| Red onion | ½ cup, finely diced |
| Sharp cheddar cheese | 1 cup, shredded |
| Raisins (or cranberries) | ½ cup |
For the Crispy Bacon
The bacon is a huge part of the flavor. I like a thick-cut bacon because it stays a little chewy even when it’s crisp.
| Ingredient | Amount |
|---|---|
| Thick-cut bacon | 8 strips |
For the Creamy Dressing
This dressing is the secret. It’s the perfect balance of creamy, sweet, and tangy that pulls everything together. It sounds simple, but trust me, it’s magic.
| Ingredient | Amount |
|---|---|
| Mayonnaise | 1 cup |
| Granulated sugar | ¼ cup |
| Apple cider vinegar | 2 tablespoons |
| Salt & pepper | To taste |
Tools You’ll Actually Use
You don’t need anything fancy for this recipe, which is one of the reasons I love it. Just your basic kitchen gear will do the trick.
- Large mixing bowl: For tossing everything together.
- Small mixing bowl: For whisking up that amazing dressing.
- Whisk: To make the dressing smooth.
- Sharp knife: For chopping the broccoli and onion.
- Cutting board: A sturdy one is your best friend.
- Skillet: For cooking the bacon until it’s perfectly crisp.
- Measuring cups and spoons: Accuracy helps!
Let’s Make Some Amish Broccoli Salad
Alright, now for the fun part. I’ll walk you through this step-by-step. Don’t rush it. Just follow along, and you’ll do great.
Step 1: Cook the Bacon
First things first, let’s get that bacon sizzling. Place your 8 strips of bacon in a cold skillet and turn the heat to medium. Cooking it low and slow lets the fat render out, making the bacon super crispy. Cook for about 8-10 minutes, flipping once, until it’s browned and crisp. (Don’t walk away! Bacon can go from perfect to burnt in a flash.)
Step 2: Drain and Crumble
Once the bacon is done, transfer it to a plate lined with paper towels to drain off the extra grease. Let it cool down for a few minutes. Once it’s cool enough to handle, crumble it into small, bite-sized pieces. Set it aside for later. Try not to snack on all of it. I know it’s hard.
Step 3: Prep Your Veggies
While the bacon cools, chop up your broccoli. You want small, bite-sized florets. Think about the size of a quarter. If the pieces are too big, it’s hard to get a bit of everything in one bite. Dice your red onion really fine. You want the flavor, not a huge chunk of raw onion.
Step 4: Mix the Salad Base
In your large mixing bowl, combine the chopped broccoli, the finely diced red onion, the shredded cheddar cheese, and the raisins. Give it a gentle toss just to get everything acquainted.
Step 5: Whisk the Dressing
Now, grab your small bowl. Add the 1 cup of mayonnaise, ¼ cup of sugar, and 2 tablespoons of apple cider vinegar. Whisk it all together until the sugar is dissolved and the dressing is completely smooth. This might take a minute, so be patient. Give it a little taste and add a pinch of salt and pepper if you think it needs it.
Step 6: Combine Everything
Pour that beautiful dressing over the broccoli mixture in the large bowl. Gently fold everything together until all the broccoli is coated in the dressing. Now, add about three-quarters of your crumbled bacon and stir it in. We save the rest for the top to keep it extra crunchy.
Step 7: Let It Chill (This is Important!)
Cover the bowl with plastic wrap and put it in the refrigerator for at least one hour. I know you want to eat it right away, but this step is a game-changer. It lets all the flavors meld together and the broccoli softens just a tiny bit. Two hours is even better if you have the time.
Step 8: Garnish and Serve
Right before you serve it, give the salad one last stir. Sprinkle the remaining crumbled bacon over the top. This way you get that perfect creamy texture with a final, crispy bite. Now it’s ready to go.
Pro Tips from My Kitchen
I’ve made this salad more times than I can count. Over the years, I’ve picked up a few little tricks that take it from good to absolutely unforgettable.
Tip 1: Blanch Your Broccoli (Maybe)
Some people don’t love the taste of completely raw broccoli. If that’s you, here’s a fix. Bring a pot of water to a boil, drop your broccoli florets in for just 60 seconds, then immediately scoop them out and plunge them into a bowl of ice water. This is called blanching. It takes away that raw edge but keeps the crunch. Just make sure you dry the broccoli completely before adding it to the salad, or your dressing will get watery.
Tip 2: The Sugar Secret
The dressing might sound a little sweet with ¼ cup of sugar, but don’t be tempted to cut it way down on your first try. The sweetness is what balances the tang from the vinegar and the savory flavor of the bacon and cheese. It’s a key part of what makes this an “Amish-style” salad. If you’re really worried, start with 3 tablespoons of sugar, taste it, and add more if you think it needs it.
Tip 3: The Cheese Matters
Please, please, please shred your own cheese. The pre-shredded stuff in bags has a coating on it (usually potato starch) to keep it from clumping. That coating can make your dressing feel a little gritty. Buying a block of sharp cheddar and shredding it yourself takes two extra minutes and makes a world of difference in the final texture.
Easy Swaps and Fun Variations
Once you’ve made the classic version, you can start having fun with it. This salad is like a blank canvas for all sorts of tasty additions.
Ingredient Substitutions
Sometimes you just don’t have something on hand, and that’s okay. Here are a few simple swaps that work really well.
| To Replace | Try This Instead |
|---|---|
| Red Onion | Sliced green onions or shallots |
| Raisins | Dried cranberries or chopped dates |
| Cheddar Cheese | Colby Jack, cubed mozzarella, or even feta |
| Apple Cider Vinegar | White wine vinegar or fresh lemon juice |
Fun Add-Ins
Want to give it a little extra something? Toss in about a half-cup of one of these for more texture and flavor.
- Sunflower Seeds: Roasted and salted ones add a great crunch.
- Chopped Pecans or Walnuts: Toast them in a dry pan for a few minutes to bring out their flavor.
- Diced Apple: A crisp, sweet apple like a Honeycrisp or Fuji adds a wonderful freshness.
- Cauliflower Florets: Mix them in with the broccoli for a two-tone look.
How to Make It Ahead
This is a perfect salad to make ahead of time, which is why it’s so great for parties or weekly meal prep.
You can fully assemble the salad (except for the final bacon topping) up to 24 hours in advance. Keep it covered tightly in the fridge. The flavors actually get even better overnight. Just remember to give it a good stir and add that last bit of crispy bacon right before you serve it.
If you want to prep even further in advance, you can chop all your veggies and cook your bacon up to three days ahead. Store the broccoli, onion, and cheese in one airtight container, the bacon in another, and mix the dressing and keep it in a separate jar. Then, when you’re ready, just toss it all together.
Leftovers and Storage
Got some left over? No problem. Store the salad in an airtight container in the refrigerator. It will stay good for up to 3 days.
The broccoli will soften a little bit each day, and the bacon won’t be as crispy, but it will still taste delicious. Honestly, I sometimes think the flavor is even better on day two. I wouldn’t recommend freezing it, though. The mayonnaise-based dressing doesn’t hold up well in the freezer and the texture will be off when it thaws.
What to Serve It With
This broccoli salad is a fantastic side dish for so many meals. It’s a classic at cookouts and barbecues, pairing perfectly with grilled chicken, burgers, or ribs.
It’s also great for a simple weeknight dinner. I love serving it alongside a simple roast chicken or some baked fish. Because it has cheese and bacon in it, it’s pretty satisfying all on its own for a light lunch.
Frequently Asked Questions
Q1. Can I use frozen broccoli?
Ans: I’d really recommend using fresh broccoli for this recipe. Frozen broccoli has too much water and will make the salad soggy and the dressing thin.
Q2. Is there a way to make the dressing healthier?
Ans: You can try swapping half of the mayonnaise for plain Greek yogurt. This will add a little extra tang and cut down on some of the fat, but it will change the flavor a bit.
Q3. My dressing seems really thick. Is that right?
Ans: Yes, the dressing should be quite thick and creamy. It will thin out slightly as it sits on the broccoli, but it’s meant to coat everything really well, not pool at the bottom of the bowl.
Q4. Can I make this salad without sugar?
Ans: You can, but it won’t have that classic sweet and tangy Amish flavor. If you want to reduce the sugar, you could try using a little bit of honey or maple syrup instead, but start with a small amount and taste as you go.
Wrapping Up
See? That wasn’t so hard. You now have a recipe for a broccoli salad that people will actually get excited about. It’s one of my all-time favorites because it’s so simple, but it delivers big on flavor and texture every single time.
Now it’s your turn. Give this recipe a try, and don’t be afraid to make it your own with some of the variations we talked about. Come back and let me know how it turned out in the comments. I love hearing about your kitchen adventures