Amish Broccoli Salad
This Amish Broccoli Cauliflower Salad recipe is a great way to use up some veggies you have in the fridge. Full of crunchy broccoli and cauliflower, and tossed in a creamy dressing, it’s perfect for any party!
Amish Broccoli Salad Recipe
As summer salad season approaches, I love bringing this easy recipe when the family gets together.
This is the only thing that I’ve been craving recently because it’s delicious, it’s low carb and is easy to make ahead.
Amish cooking is so delicious! I love that they stick with the basics and it always turns out yummy. Check out my Amish Pasta Salad, this BLT pasta salad, or this Broccoli Grape Salad!
Ingredients Needed
Cauliflower – Substitute with more broccoli, or add in different raw veggies like zucchini and bell pepper.
Broccoli – Replace the broccoli with more cauliflower or other veggies as needed.
Red Onion – Substitute with white onions or green onions.
Bacon – For a healthier version, try switching out traditional bacon for turkey bacon.
Sharp cheddar cheese – Swap out for any flavor cheese of your choice.
Mayo – If necessary, substitute the cup mayonnaise with avocado mayo, Miracle Whip, or olive oil.
Sour cream – Switch out sour cream for a mixture of low-fat greek yogurt or full-fat, depending on the taste you want.
Lemon juice – Substitute tablespoon lemon juice with white vinegar or apple cider vinegar if needed.
Pantry staples – Salt, sugar, black pepper if desired.
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How To Make Amish Broccoli Salad
First: Begin prepping the raw broccoli and cauliflower, breaking both into florets. Cut any large ones into small, bite size pieces.
Second: In a separate large bowl, combine fresh broccoli and cauliflower florets with red onion, cheese, and a small amount of bacon bits.
Third: In a small separate bowl, combine the lemon juice, mayonnaise, sour cream, sugar, salt. Whisk until mixed.
Fourth: Add the dressing over the broccoli and cauliflower mix, stirring to coat.
Fifth: Garnish top of salad with crisp bacon and cheese and serve.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Serving Suggestions
Because this delicious salad recipe is a lighter, healthier recipe and full of raw vegetables, I like to serve it with other sides like Macaroni and Tomatoes or Succotash.
But I can’t resist it when I’m grilling burgers or making slow cooker hot dogs, since it’s the perfect summer side dish!
How long does it last?
Although this salad can’t be frozen, it can be stored in an airtight container for up to 2 days.
Tips for No Leftovers
- This salad tastes better when it’s been chilled in the fridge for a few hours, rather than at room temperature.
- For some extra crunch, sprinkle the top of the salad with sunflower seeds or pumpkin seeds. For more sweetness, add in unsweetened cranberries or golden raisins.
- If you want to make this recipe ahead of time, try cooking your pound bacon over medium-heat, before placing on a paper towel-lined plate. Cover with paper towels to pat off any excess oil. Store it separately from the other ingredients until it’s time to serve.
- If you prefer your dressing to be less sweet, try using less sugar or eliminating it altogether. The recipe also calls for a ¼ teaspoon salt, but feel free to add more or less to taste.
- It’s best to shred your own cheese. Store bough shredded cheese can have drying agents on it.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
As one of the best Amish salad recipes, this creamy Broccoli salad with sweet dressing is perfect for those summer nights around the barbecue with the family. Not only is it extremely healthy, but it’s easy to make, with only five steps.
Amish Broccoli Salad
Ingredients
Broccoli Salad
- 1 large head broccoli stems removed, bite sized
- 1 large head cauliflower stems removed, bite sized
- 1/2 cup diced red onion
- 12 ounces bacon cooked, chopped
- 1/2 cups shredded cheddar cheese
Dressing
- 1 cup mayonnaise
- 3/4 cup sour cream
- 1 tablespoon sugar optional
- 1/4 teaspoon salt
- 2 tablespoons lemon juice sub white vinegar if needed
Instructions
- Prep the broccoli and cauliflower, getting it into florets and cutting large ones in half to make them bite-sized.
- In a large bowl combine the broccoli, cauliflower, red onion, cheese, and bacon (reserving some for garnish).
- In a small bowl, combine the ingredients for dressing. Whisk to combine.
- Pour the dressing over the broccoli mix. Toss to coat.
- Garnish with a little bacon and serve.
Notes
- This salad tastes better when it’s been chilled in the fridge for a few hours, rather than at room temperature.
- For some extra crunch, sprinkle the top of the salad with sunflower seeds or pumpkin seeds. For more sweetness, add in unsweetened cranberries or golden raisins.
- If you want to make this recipe ahead of time, try cooking your pound bacon over medium-heat, before placing on a paper towel-lined plate. Cover with paper towels to pat off any excess oil. Store it separately from the other ingredients until it's time to serve.
- If you prefer your dressing to be less sweet, try using less sugar or eliminating it altogether. The recipe also calls for a ¼ teaspoon salt, but feel free to add more or less to taste.
- Do not freeze, store for up to 2 days.
Nutrition
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