Side Dish: United States – Pennsylvania (Mid-Atlantic United States) – Amish Broccoli Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 6 cups (about 1 lb / 450 g) broccoli florets, trimmed into bite-sized pieces
- 8 slices (approx. 8 oz / 226 g) thick-cut bacon
- 1/2 small red onion, thinly sliced (about 1.5 oz / 45 g)
- 1 cup (4 oz / 115 g) sharp cheddar, shredded
- 1/2 cup (60 g) dried cranberries or raisins (optional, for a touch of sweetness)
- 1/2 cup (60 g) hulled sunflower seeds (optional for crunch)
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) cold water (optional, to loosen dressing)

Instructions

Short Description:
A crisp, sweet-and-tangy broccoli salad featuring fresh broccoli florets, crisp bacon, sharp red onion, shredded cheddar, and a mayonnaise-based dressing sweetened with sugar and brightened with vinegar. Chilled before serving so the flavors meld and textures remain lively.

Regional Notes:
This Pennsylvania Amish version emphasizes local fresh produce and a simple sweet-tangy dressing of mayonnaise, sugar, and vinegar typical of Amish home cooking. The salad stays crunchy with mostly raw broccoli (rather than fully cooked or baked) and commonly includes bacon and shredded cheddar, reflecting local dairy and pork ingredients.

1. Cook the bacon in a large skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain and cool, then crumble or chop into bite-sized pieces.
2. While bacon cooks, place the broccoli florets in a large bowl. If you prefer a slightly tender bite, optionally blanch florets in boiling salted water for 30 seconds, then plunge into ice water and drain well; otherwise use raw for maximum crunch.
3. Add the thinly sliced red onion, shredded cheddar, dried cranberries or raisins (if using), and sunflower seeds to the bowl with broccoli.
4. In a small bowl, whisk together the mayonnaise, granulated sugar, apple cider vinegar, kosher salt, and black pepper until smooth. If the dressing is very thick, whisk in up to 1 tbsp (15 ml) cold water to reach desired consistency.
5. Pour the dressing over the broccoli mixture and toss thoroughly to coat. Stir in the crumbled bacon, reserving a small handful for garnish if desired.
6. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to let flavors meld and the salad chill. Taste and adjust seasoning with additional salt or pepper before serving.
7. Serve cold as a side dish, garnished with the reserved bacon pieces and an extra sprinkle of sunflower seeds if desired.