Creamy Amish Broccoli Salad (Print version)
A crisp, creamy Amish broccoli salad with cauliflower, bacon, cheddar, and a sweet-tangy dressing that tastes better after chilling.
# Ingredients:
For the salad
01 -
6 slices thick-cut bacon
02 -
5 cups (350 g) small broccoli florets
03 -
3 cups (300 g) small cauliflower florets
04 -
1 cup (115 g) shredded sharp cheddar cheese, plus more for topping
05 -
1/3 cup (45 g) finely diced red onion
06 -
1/3 cup (45 g) roasted sunflower seeds
07 -
1/2 cup (75 g) raisins or dried cranberries
For the creamy dressing
08 -
3/4 cup (180 g) mayonnaise
09 -
1/2 cup (120 g) sour cream
10 -
1/4 cup (50 g) granulated sugar, or 3 tablespoons for less sweetness
11 -
2 tablespoons apple cider vinegar
12 -
1/2 teaspoon fine salt
13 -
1/4 teaspoon black pepper
# Instructions:
01 -
Cook the bacon in a skillet over medium heat until crisp, 8-10 minutes. Drain on paper towels, then crumble. Reserve a small handful for topping.
02 -
Cut the broccoli and cauliflower into small bite-size florets. Dry them very well so the dressing stays thick.
03 -
In a medium bowl, whisk mayonnaise, sour cream, sugar, apple cider vinegar, salt, and pepper until smooth and creamy.
04 -
In a large bowl, combine broccoli, cauliflower, cheddar, red onion, sunflower seeds, raisins, and most of the bacon. Add the dressing and fold until evenly coated.
05 -
Cover and refrigerate for at least 30 minutes. Stir before serving, then sprinkle with reserved bacon and extra cheddar.
# Good to know:
01 -
Best after 30 minutes of chilling.
02 -
Keeps refrigerated for up to 3 days.
03 -
Cut florets small so every bite gets dressing.