Shredded Broccoli Salad Recipes

BROCCOLI CRANBERRY SALAD

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with salad.
• Combine broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl. Drizzle mayonnaise dressing over broccoli mixture; toss to coat.

THE BEST BROCCOLI SALAD

Steps:

• In a large bowl combine broccoli florets, diced red onion, cooked bacon and shredded cheddar cheese.
• In a small bowl whisk together mayonnaise, sugar, red wine vinegar, garlic powder and onion powder.
• Pour the dressing on top of the salad mixture and toss to coat. Season with salt and pepper to taste. Refrigerate for 1 hour before serving.

CHEDDAR BROCCOLI SALAD

Steps:

• Place broccoli, cheese and onion in a large bowl. Mix mayonnaise, sugar and vinegar; toss with broccoli mixture., Refrigerate, covered, at least 4 hours. Stir in bacon just before serving.

SHREDDED BROCCOLI SALAD

Steps:

• Mix broccoli slaw, feta cheese, salad dressing, raisins, and dried cranberries together in a large bowl. Toss with a fork or cover with a lid and shake.

CARROT BROCCOLI SALAD

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.

BROCCOLI SALAD WITH SHREDDED KALE, DRIED CHERRIES AND WALNUTS

Steps:

• Put the walnuts in a medium nonstick skillet over medium-low heat and cook, tossing frequently, until golden brown and fragrant, 8 to 10 minutes. Transfer to a plate, let cool, then roughly chop and set aside.
• Separate the broccoli florets from the stem. Thinly slice the florets and transfer to a large bowl. Use a spiralizer to slice half of the stem into small half-moon chips and slice the remaining half of the stem into round chips. Transfer to the same large bowl and set aside.
• Strip the kale leaves from the ribs. Discard the ribs or save for another use. Roughly chop the leaves into small pieces and add to the bowl with the broccoli along with the walnuts, dried cherries, chives and dill.
• Whisk together the mayonnaise, sour cream, vinegar, honey, poppy seeds, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl until smooth. Pour over the veggies and toss to coat. Serve immediately or refrigerate until chilled and the flavors meld, 30 minutes.

BROCCOLI SLAW RECIPE

Steps:

• In a large bowl, combine the mayonnaise, mustard, apple cider vinegar, and honey. Stir until well mixed.
• Add the shredded broccoli, raw broccoli, shredded carrots, pecan halves, raisins, and anything else you want to add.
• Stir all of the ingredients until all of the broccoli and carrots are coated.
• Cover the slaw and put it in the refrigerator for at least 2 hours before serving.

CREAMY BROCCOLI SLAW

Steps:

• Cut granny smith apple in half and remove seeds. Cut into fine julienne slices and toss with lemon juice.
• Mix all dressing ingredients and set aside.
• Combine all ingredients in a large bowl. Add dressing and toss to combine.
• Refrigerate at least 1 hour before serving.

SHREDDED BROCCOLI SALAD

Steps:

• Mix everything together thoroughly except the noodles. Do not cook the noodles, crush them into small bits and then mix into the salad right before serving to give a delightful crispness. The sugar can be reduced (significantly) to taste.