Broccoli Salad

This broccoli salad is all about a good balance: small, crunchy florets, salty bacon, sweet raisins and toasted sunflower seeds, with enough creamy dressing to coat everything nicely. I like using the peeled broccoli stalks too — finely diced, they add lovely crunch and mean less goes into the bin.

It is a handy braai side because it brings something cool and fresh to a plate of smoky meat. Serve it with Lamb Sosaties, let its creamy dressing soften the heat of Peri-Peri Chicken, or put it alongside Boerewors and Pap. You will find more ideas for filling out the table in the Braai Salads collection.

Make the dressed broccoli the day before if that makes braai day easier, but keep the bacon and seeds separate until serving for the best crunch. In our South African heat, keep the salad refrigerated at 4°C or colder, or in a cooler box packed with ice packs. Put out a small bowl and replenish it from the fridge; discard salad left unrefrigerated for more than two hours in total, or one hour when temperatures are above 32°C.

Tips & Techniques

• Cut it small: Large raw florets can be awkward to eat. Pieces roughly 1-2 cm across hold the dressing well and fit comfortably on a fork.
• Dry the broccoli: Water caught between the florets thins the dressing. Shake the broccoli well after rinsing, then pat it dry with a clean tea towel.
• Tame the onion: For a milder flavour, soak the chopped onion in cold water for 10 minutes, then drain and pat dry before adding it.
• Give it chilling time: Allow at least 30 minutes for the dressing to mellow the raw broccoli flavour. The salad should still have a pleasing crunch.
• Season after tasting: Bacon and mayonnaise vary in saltiness, and some mayonnaises are quite sweet. Taste the dressing before adding salt or extra honey.

Delicious Variations

• Vegetarian braai side: Leave out the bacon and add 100 g diced mature Cheddar just before serving. Taste before adding salt.
• No raisins: Replace the raisins with 60 g dried cranberries, or use 120 g crisp diced apple tossed with a little lemon juice and added just before serving.
• Seed swap: Use 40 g toasted pumpkin seeds instead of sunflower seeds for a slightly chunkier crunch.
• Lightly blanched broccoli: If raw broccoli is not your favourite, blanch the prepared broccoli in boiling water for 45-60 seconds, then cool immediately in iced water. Drain and dry extremely well before dressing.

Serving Suggestions

• With sosaties: The tangy dressing and sweet raisins work particularly well with the warm spices of lamb sosaties.
• With spicy chicken: Serve cold alongside peri-peri chicken for a creamy, crunchy contrast to the chilli.
• On a mixed braai table: Add a smaller helping next to boerewors, pap and tomato smoor; the broccoli brings welcome texture to the plate.
• For a crowd: Double the recipe for 12 generous side portions, but serve it in smaller chilled batches rather than leaving one large bowl outside.

Frequently Asked Questions (FAQs)

Q1: Can I make broccoli salad the day before?

Yes. Mix the broccoli, onion and raisins with the dressing up to 24 hours ahead and refrigerate in a covered container at 4°C or colder. Store the cooked, cooled bacon separately in the fridge and the toasted seeds in an airtight container. Add both just before serving.

Q2: How long will leftovers keep?

Refrigerate promptly and eat within two days of making the salad. The bacon and seeds will soften, but the flavour remains good. Discard any salad that has been out of refrigeration for more than two hours in total, or one hour above 32°C. Freezing is not recommended because the dressing can split and the broccoli loses its crunch.

Q3: Do I need to cook the broccoli first?

No. This recipe uses raw broccoli, cut into small pieces and softened slightly by resting in the dressing. If you prefer a gentler bite, blanch it for 45-60 seconds, cool it in iced water and dry it thoroughly before mixing.

Q4: What can I use instead of yoghurt or bacon?

Replace the yoghurt with the same volume of sour cream for a richer dressing. For a vegetarian version, omit the bacon and add 100 g diced mature Cheddar, or an extra 30 g toasted seeds for a cheese-free alternative. Check the seasoning after making either swap.

Q5: How many people does this recipe serve?

It serves six generously as a side dish, or eight when there are other sides such as pap, bread or potato salad. Double all the ingredients for 12 generous side servings. The cost estimate covers the original batch and will vary with broccoli prices and your choice of bacon.

In Summary

This broccoli salad brings fresh crunch, crispy bacon and a gently sweet, tangy dressing to the braai table. Prepare the base ahead, keep it properly chilled and add the bacon and toasted seeds just before serving.