My friend, Chris, brought this salad to work one day. It must have been a potluck occasion. She was kind enough to share the recipe. I served it tonight and had multiple requests for the recipe – always a good sign. In fact, I’ve never served this to guests or at a potluck party without at least one person asking for the recipe. It’s that reliable!
You’ll often see this salad in the deli case at your supermarket. It takes just a few minutes to put together, so you might as well save some money making your own.
The broccoli isn’t cooked, per se, but the vinegar in the dressing does soften it a bit, so it’s just right – crunchier than cooked but a little softer than raw. This also makes it important that you do allow the salad to sit for at least four hours.
I can also make this vegan by using a vegan mayonnaise, such as Veganaise. It’s an easy adaptation, making it perfect for everyone.
My favorite version of this uses dried cranberries (I find myself using cranberries rather than raisins in almost everything) and peanuts. The light, tart dressing reminds me of so many side salads I tried in Poland, although those usually involved thinly shredded white cabbage, although, I wouldn’t call them coleslaw. It’s a recipe I’m still trying to master.
A wonderful salad for warm weather, it’s cool, it’s crunchy, it’s creamy, it’s sweet-and-sour — love it! 🙂
Broccoli ~ Raisin ~ Nut Salad
- Category: Salad
- Cuisine: American
Description
A lightly crunchy salad with a sweet and sour dressing
Ingredients
- 1 head broccoli, chopped into 1/2 inch pieces
- 3/4 cup raisins or dried cranberries
- 3/4 cup dry-roasted peanuts or pecans (I used peanuts)
- 1/4 cup finely chopped onion
Dressing
- 1 cup mayo
- 1/4 cup sugar
- 2 tablespoons vinegar (I used rice vinegar)
Instructions
- Coarsely chop nuts
- Combine first four ingredients
- Whisk together remaining ingredients for the dressing
- Pour over the salad
- Stir until everything is lightly coated in dressing
- Refrigerate for 4 hours or overnight
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Julie
I was one of the “requesters” ~ This salad has been a favorite of mine for years, but this version is the most delicious I’ve ever had. Thanks Lois!
tralf
This salad is SO GOOD! I’m glad to see that the recipe’s posted.
polishhousewife
I’m glad you liked it. I’m taking this to my work potluck this week!
David
My mother used to serve something very similar and it had carrots in it, as well. Always a holiday favorite!
polishhousewife
My grandmother made a carrot salad with apple, pineapple, and raisins. It brings back so many memories of Sunday dinners.
Pamela Robinson
I once made this recipe years ago but I lost it. Thank goodness I FOUND it again! I first had this at a catered meal at our church many years ago and I loved it! It’s my absolute favorite broccoli salad!
★★★★★
Carol
“1l4 sugar”. it said. One-fourth what? Teaspoon, Tablespoon, Cuo?
Lois Britton
Hi Carol, it’s 1/4 cup. Thanks for pointing that out. I’ve corrected the recipe card.
Michelle
I love this recipe and get raves from it. It is similar to one I had and lost long ago and am so thrilled to have it again. It’s perfect!
★★★★★