Dairy-Free Crisp Broccoli Salad
A classic cold broccoli salad combining fresh raw florets with plumped raisins, crunchy pecans, crispy bacon, and a tangy-sweet mayonnaise dressing. The broccoli gets a quick blanch to soften slightly while retaining bite, then chills for hours so flavors meld. Serve as a potluck side, picnic dish, or light lunch. This version balances richness from mayo and nuts with brightness from vinegar and celery, plus a gentle heat option from Cajun spice.
Ingredients
- ¾ cup mayonnaise
- 2 tablespoon red wine vinegar
- ⅛ cup granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon Cajun seasoning or cayenne pepper(optional)
- ½ cup raisins or dried cranberries
- 1 bunch broccoli, raw, florets
- ½ cup red onion, chopped
- ½ cup celery, chopped
- ½ cup carrots, grated
- ½ cup pecans or walnuts, chopped
- 8 slice bacon, fried crisp, crumbled
- kosher salt and black pepper, freshly cracked
Instructions
- 1
Whisk together mayonnaise, red wine vinegar, granulated sugar, kosher salt, and Cajun seasoning until well blended and sugar dissolves; set aside.
- 2
Soak raisins in hot water for about 10 minutes, then drain well.
- 3
Chop broccoli into florets and discard tough stalk ends.
- 4
Blanch broccoli in boiling water for about 1 minute, then transfer to ice water to stop cooking; drain and cool completely.
- 5
Transfer cooled broccoli to a large bowl, add onions, celery, carrots, drained raisins, nuts, and half the bacon; toss to combine.
- 6
Pour dressing over mixture, add salt and pepper, and gently toss; taste and adjust seasonings.
- 7
Refrigerate for at least 1 hour, or longer to allow flavors to meld.
- 8
Garnish with remaining crumbled bacon and serve chilled.
Tips
Blanching broccoli briefly softens it while keeping florets crisp; ice bath stops cooking and locks in color.
Make ahead and refrigerate overnight; flavors deepen and marry as the salad sits.
Reserve some bacon to garnish just before serving so it stays crispest and visible.
Good to Know
Refrigerate in an airtight container for up to 3 days. Dressing will soften vegetables over time; bacon best added just before serving.
Prepare through step 5 and refrigerate up to 12 hours before serving. Add final bacon garnish just before plating.
Chill for at least 1 hour before serving. Serve as a side dish at picnics, potlucks, or alongside grilled meats.
Common Mistakes
Skip the ice bath after blanching to avoid mushy broccoli that loses its texture.
Don't taste and adjust seasoning before chilling; flavors intensify as salad sits.
Add all bacon at once instead of reserving some; remaining bacon will soften from dressing.
Substitutions
Dairy-Free Swaps
Vegan Options
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this salad ahead of time?
Yes, assemble through step 5 and refrigerate up to 12 hours. Top with fresh bacon just before serving so it stays crisp and visible.
What if I don't like Cajun seasoning?
Omit it entirely or substitute cayenne pepper to taste. The dressing is delicious without heat; the vinegar and sugar provide plenty of flavor.
How long can I keep leftover salad?
Refrigerate in an airtight container for up to 3 days. Vegetables will soften and bacon will lose crispness over time; taste slightly off by day 3.