Print Options:

Broccoli Salad

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

A creamy, crunchy broccoli salad with crispy bacon, nuts, raisins, and sunflower seeds in a sweet-tangy mayonnaise dressing, best made the night before serving. By Leon Vermaak

 1 Broccoliraw, cut into small florets, stems finely chopped
 250 g Baconchopped and fried
 1 cup Pecan nuts
 1 cup Raisins
 0.50 cup Sunflower seeds
 0.50 Medium onionfinely chopped
 100 ml Sugaror substitute with 40ml finely chopped dates
 1 cup Mayonnaise
 30 ml White vinegaror substitute with 10ml/5ml alternative
1

Prepare the night before serving.

2

Cut broccoli into small florets, and finely chop the stems.

3

Chop and fry the bacon until crispy.

4

Combine broccoli, bacon, pecan nuts, raisins, sunflower seeds, and finely chopped onion in a large bowl. Mix well.

5

In a separate bowl, make the dressing by combining sugar, mayonnaise, and white vinegar.

6

Pour the dressing over the salad and mix through thoroughly.

7

Refrigerate overnight.

8

The next day, mix the salad again before serving.

9

Note: This recipe was doubled when made for a weekend gathering.