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A bowl of broccoli crunch salad with a napkin and a wooden spoon.

Broccoli Crunch Salad

Teri & Jenny
5 from 3 votes
Prep Time 20 mins
Chill Time 4 hrs
Servings 8
Calories 308 kcal



  • cup mayonnaise
  • 1 ½ tablespoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 garlic clove, minced (optional)
  • ½ teaspoon superfine sugar (granulated is fine)
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper


  • 2 heads broccoli, cut into bite sized florets you can also trim, peel and cube the stems or reserve for another use at another time
  • 5 rashers cooked bacon, chopped
  • ½ cup chopped and dry roasted cashews
  • cup Zante currants
  • ¼ cup diced red onions, optional
  • 1 green onion, thinly sliced


  • Place all dressing ingredients into a small mixing bowl and whisk together.
  • Place broccoli florets into a large mixing bowl and top with dressing. Fold together until fully combined.
  • Add remaining ingredients and fold together. Adjust seasonings. Cover with plastic wrap and refrigerate for at least 4 hours and up to 1 day.
  • Give salad a good toss before serving.


Calories: 308kcalCarbohydrates: 19gProtein: 8gFat: 24gSaturated Fat: 5gCholesterol: 17mgSodium: 429mgPotassium: 617mgFiber: 5gSugar: 8gVitamin A: 974IUVitamin C: 137mgCalcium: 82mgIron: 2mg
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