Salad: United States – Great Lakes United States (Ohio) – Ohio Amish Broccoli Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

- 6 cups (540 g) broccoli florets, cut into small bite-sized pieces
- 1/2 cup (75 g) raisins
- 1/2 cup (60 g) shelled sunflower seeds, toasted if desired
- 1 cup (112 g) shredded sharp cheddar cheese
- 6 slices bacon, cooked crisp and crumbled, approx. 6 oz (170 g)
- 1/4 cup (40 g) red onion, finely chopped
- 1 cup (240 ml) mayonnaise
- 1/2 cup (120 ml) sour cream or plain Greek yogurt
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (30 ml) apple cider vinegar
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- Optional garnish: 1-2 tbsp (15-30 g) extra sunflower seeds and a few reserved bacon crumbles

Instructions

Short Description:
A crunchy, sweet-and-tangy broccoli salad featuring fresh raw broccoli florets, raisins, sunflower seeds, shredded sharp cheddar, and crisp bacon, all tossed in a creamy mayonnaise-and-sugar dressing. Chill briefly so the flavors meld before serving.

Regional Notes:
This Ohio Amish variation highlights simple, hearty pantry staples common in Amish kitchens: raw broccoli, raisins, sunflower seeds, shredded cheddar, and a sweet, tangy mayonnaise-based dressing sweetened with sugar and brightened with apple cider vinegar. Compared with other broccoli salads, the Ohio Amish version emphasizes straightforward, sturdy ingredients and a noticeably sweet dressing rather than vinegar-forward dressings.

1. Prepare ingredients: trim and cut broccoli into small, bite-sized florets; finely chop the red onion; shred the cheddar if not pre-shredded. Cook bacon until crisp, drain on paper towels, and crumble when cool.
2. If you prefer a milder onion flavor, rinse the chopped red onion under cold water and drain well before using.
3. In a medium bowl, whisk together the mayonnaise, sour cream (or yogurt), granulated sugar, and apple cider vinegar until smooth. Taste and adjust sweetness or acidity: add a little more sugar for sweeter dressing or 1 tsp (5 ml) more vinegar for extra tang.
4. In a large mixing bowl, combine the broccoli florets, raisins, sunflower seeds, shredded cheddar, crumbled bacon (reserve a small amount for garnish), and chopped red onion.
5. Pour the dressing over the broccoli mixture and toss gently but thoroughly to coat all pieces evenly.
6. Season with kosher salt and freshly ground black pepper; toss again and taste, adjusting seasoning as needed.
7. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours, to allow flavors to meld and the broccoli to chill. The salad can be made up to 24 hours ahead; stir gently before serving.
8. Before serving, sprinkle the reserved sunflower seeds and bacon crumbles on top for crunch and presentation. Serve chilled or at cool room temperature.