Step 1: Prep the Veggies
- Chop broccoli into bite-sized florets and thinly slice red onion.
Step 2: Mix the Dressing
- In a bowl, whisk mayonnaise (or Greek yogurt), apple cider vinegar, honey, salt, and pepper until smooth.
Step 3: Toss the Salad
- In a large bowl, combine broccoli, onion, raisins, and seeds.
- Pour dressing over the top and mix until evenly coated.
Step 4: Chill & Serve
- Refrigerate for 1–2 hours to let flavors meld.
- Garnish with bacon bits, herbs, or chili flakes before serving.
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Variations to Elevate Your Salad
- Gluten-Free : Ensure all additives (raisins, seeds) are GF-certified.
- Vegan : Substitute mayo with vegan mayo or cashew cream .
- Low-Carb Hack : Skip raisins and use ½ cup sliced cucumber or radish for extra crunch.
- Gourmet Twist : Add 1 tbsp grated Parmesan or sriracha for bold depth.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 5 days (best chilled).
- Freeze : Freeze unbaked broccoli florets for 3 months (ideal for future salads).
- Grab-and-Go Hack : Pre-layer ingredients in mason jars with dressing on the bottom for instant meals.
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FAQs: Answering Your Top Questions
Q: Can I use frozen broccoli?
A: Yes! Thaw and drain well before using to avoid sogginess.
Q: How to prevent a dry dressing?
A: Add a splash of 1–2 tbsp milk or lemon juice to loosen the texture.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate components separately and toss before serving.
Q: What if I don’t have mayonnaise?
A: Swap with sour cream , Greek yogurt , or coconut yogurt for similar creaminess.
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Final Thoughts
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