Description
This Amish Broccoli Salad is a flavorful and crunchy side dish featuring blanched broccoli and cauliflower florets combined with cheddar cheese, crispy bacon, and a creamy, tangy dressing made with mayonnaise, sour cream, apple cider vinegar, and a touch of sugar. It’s a refreshing and satisfying salad perfect for potlucks, family dinners, or any occasion when you want a delicious vegetable salad with a creamy twist.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets, blanched
- 3 cups cauliflower florets, blanched
- 1/2 cup finely chopped red onion
Dairy & Protein
- 1 cup shredded cheddar cheese
- 1/2 cup crispy crumbled bacon
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
- Blanch the vegetables. Immerse the broccoli and cauliflower florets in boiling water for 2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain well and pat dry thoroughly to remove all moisture.
- Combine the main ingredients. In a large mixing bowl, add the blanched broccoli and cauliflower, shredded cheddar cheese, finely chopped red onion, and crispy crumbled bacon. Mix gently to combine.
- Prepare the dressing. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until you get a smooth and well blended dressing.
- Toss salad with dressing. Pour the dressing over the vegetable and cheese mixture and toss gently but thoroughly so that all the ingredients are evenly coated with the dressing.
- Chill and serve. Refrigerate the salad for at least 1 hour to allow the flavors to meld together. Before serving, give the salad one final gentle toss and optionally garnish with extra bacon and cheddar cheese for added flavor and presentation.
Notes
- Blanching broccoli and cauliflower preserves their bright color and crisp-tender texture.
- Use crispy bacon for the best crunch and flavor contrast in the salad.
- Adjust sugar and vinegar in the dressing according to your preferred level of sweetness and tanginess.
- This salad can be made up to a day in advance to enhance the flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
