Best Broccoli Salad Recipe

by Natasha Hegde last updated -

Almost 12 years ago, I was addicted to this amazing broccoli salad in a café in Monterey, California. It was crunchy yet soft doused in a mayo dressing topped with cranberries – a delectable combination of creamy and tangy. I’ve been trying to recreate the flavor without the addition of mayonnaise to avoid the extra calories. After a few attempts, I realized that mustard, honey, and tahini can give the same results. If you don’t have tahini on hand, you can skip it (Tahini is a dense sesame seed paste commonly known as a key ingredient in hummus). Personally, I love the nutty flavor it imparts to the salad.

Classic Broccoli Salad Recipe

An easy-to-make broccoli salad recipe that never gets old and serves as a quick dish for a potluck!
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Course: Side, Lunch, Main, Picnic, Potluck
Cuisine: American, Continental, Californian
Keyword: broccoli salad
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 2 people
Author: Natasha Hegde

Ingredients

Instructions

  • To make broccoli salad, first and foremost, blanch the broccoli florets. To do this, bring a large pot of water to a boil and add a teaspoon of salt. Now add the broccoli florets in boiling water for 2 minutes.
    To make broccoli salad, first and foremost, blanch the broccoli florets.
  •  Remove the florets with a slotted spoon and immerse in cold water. Doing so will ensure that the broccoli is tender yet crisp.
    Immerse the broccoli florets in cold water for 2 minutes
  • Mix the dressing ingredients. Adjust to your taste. The recommended proportions are just guidelines and you may find you prefer a sweeter, tangier or spicier flavor.
  • Assemble all the ingredients together and preferably let the salad marinate for 20 minutes. Unlike most salads, this recipe stays well in the fridge.
    Assemble all the ingredients of broccoli salad together
  • Serve with boiled eggs for a full meal. 
    Broccoli Salad served with boiled eggs on the side

Notes

This recipe is perfect for a potluck. It is also a great side to a roast if you are bored with the regular green beans!

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About the Author

Natasha Hegde is a financial services executive specializing in data analytics & strategy. She graduated from Purdue University, Illinois, US with an MBA degree. She has spent the past 15 years living in Chicago, Toronto, San Francisco & London working in Fortune 500 companies like Barclays, Wells Fargo & Capital One. In her free time, she loves to cook and experiment with different cuisines. Out of her love for cooking was born her Instagram account @londonlunchista. She is currently on a short sabbatical in her hometown Mumbai, India.

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