Broccoli Salad Recipe

Broccoli florets: Fresh, chopped broccoli adds a crisp texture and vibrant color to the salad.

Cheddar cheese: Shredded cheddar cheese provides a creamy and tangy flavor that complements the broccoli.

Red onion: Diced red onion adds a sharp, slightly sweet taste and a pop of color.

Sunflower seeds: These add a nutty flavor and crunchy texture to the salad.

Mayonnaise: The base of the dressing, giving it a rich and creamy consistency.

Apple cider vinegar: Adds a tangy kick to the dressing, balancing the richness of the mayonnaise.

Sugar: A touch of sweetness to balance the tanginess of the vinegar and the creaminess of the mayonnaise.

When preparing the broccoli florets, make sure to cut them into bite-sized pieces to ensure they are easy to eat and well-coated with the dressing. For an extra layer of flavor, lightly toast the sunflower seeds in a dry skillet over medium heat until they are golden brown and fragrant. This will add a delightful crunch and a nutty aroma to your broccoli salad.

• chopped broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used raw or lightly blanched, providing a comparable crunch and mild flavor.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a milder flavor but still provides a creamy texture that complements the salad.

• diced red onion - Substitute with diced shallots: Shallots have a milder and slightly sweeter taste, which can be a good alternative if you want to reduce the sharpness of the onion.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds offer a similar crunchy texture and nutty flavor, making them a great alternative.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, while also being a healthier option with more protein and less fat.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve the same tangy flavor in the dressing.

• sugar - Substitute with honey: Honey adds sweetness with a slight floral note and can be a more natural sweetener option.

• To keep your broccoli salad fresh and crisp, store it in an airtight container. This helps to maintain the crunchiness of the broccoli florets and the sunflower seeds.

• Place the container in the refrigerator. The salad can be stored for up to 3 days, but for the best texture and flavor, consume it within 24-48 hours.

• If you anticipate leftovers, consider storing the dressing separately from the broccoli mixture. This prevents the salad from becoming soggy. Simply mix the two components together just before serving.

• For freezing, note that mayonnaise-based dressings do not freeze well. The texture can become grainy and separate upon thawing. Therefore, it is not recommended to freeze the fully assembled broccoli salad.

• If you must freeze, freeze only the broccoli florets and sunflower seeds. Place them in a freezer-safe bag or container, removing as much air as possible. Label with the date and freeze for up to 3 months.

• When ready to use, thaw the broccoli florets and sunflower seeds in the refrigerator overnight. Prepare fresh dressing and combine with the thawed ingredients, along with freshly chopped red onion and shredded cheddar cheese.

• Always give the salad a good toss before serving to ensure the dressing is evenly distributed and the flavors are well combined.

• For a quick and easy method, place the broccoli salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use a stovetop method. Transfer the broccoli salad to a non-stick skillet. Heat over medium-low heat, stirring occasionally until warmed through. This method helps maintain the texture of the broccoli and cheddar cheese.

• For those who enjoy a bit of a crispy texture, preheat your oven to 350°F (175°C). Spread the broccoli salad evenly on a baking sheet lined with parchment paper. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through.

• If you have an air fryer, preheat it to 320°F (160°C). Place the broccoli salad in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method can add a delightful crunch to the sunflower seeds.

• For a more gourmet touch, consider using a double boiler. Place the broccoli salad in the top part of the double boiler, with simmering water in the bottom part. Stir occasionally until the salad is warmed through. This gentle method helps preserve the flavors and textures of the red onion and apple cider vinegar dressing.

• Large mixing bowl: To combine the broccoli, cheddar cheese, red onion, and sunflower seeds.

• Medium mixing bowl: To whisk together the mayonnaise, apple cider vinegar, and sugar.

• Whisk: To mix the dressing ingredients until smooth.

• Measuring cups: To measure out the broccoli, cheddar cheese, and mayonnaise accurately.

• Measuring spoons: To measure the apple cider vinegar and sugar precisely.

• Chef's knife: To chop the broccoli florets and dice the red onion.

• Cutting board: To provide a surface for chopping the vegetables.

• Spatula: To toss the broccoli mixture with the dressing evenly.

• Refrigerator: To chill the salad for at least 1 hour before serving.

Pre-chop ingredients: Chop the broccoli florets, red onion, and shred the cheddar cheese in advance to save time when assembling the salad.

Use pre-shredded cheese: Purchase pre-shredded cheddar cheese to eliminate the need for shredding it yourself.

Make dressing ahead: Whisk together the mayonnaise, apple cider vinegar, and sugar the night before and store it in the refrigerator.

Batch prep: Prepare larger quantities of the broccoli salad and store in the fridge for quick meals throughout the week.

Use a food processor: Quickly dice the red onion and chop the broccoli using a food processor.