This original broccoli salad recipe is straight from my family’s kitchen in the 1970s, and it’s still a crowd favorite at every holiday, potluck, and BBQ.

It’s crunchy, creamy, sweet, and salty all in one bite - packed with crisp raw broccoli, smoky bacon, tangy red onion, and a creamy homemade dressing. The sunflower seeds and raisins give it that signature broccoli salad crunch that everyone remembers. My grandma always brought this to church picnics, and there was never a spoonful left!

What You Need to Know

Bright, fresh crunch with a creamy, sweet-and-tangy dressing
Chill before serving for at least 1 hour so the flavors can meld together
Perfect for prep - make it the night before and stir again before serving
Lighter twist - swap regular mayo for avocado oil mayo or Greek yogurt

Ingredients Overview

Here’s a quick look at what goes into this vintage broccoli crunch salad:

Broccoli florets – Use just the tops for a tender crunch. Chop into bite-size pieces.
Cooked bacon – Adds smoky, salty flavor. Make extra to sprinkle on top!
Red onion – Diced small for a bit of sharpness and color.
Shredded sharp cheddar – Adds richness and pairs well with the tangy dressing.
Sunflower seeds – Use salted, roasted seeds for a toasty crunch.
Raisins or dried cranberries – Optional, but they add a sweet chew.
Mayonnaise – This is the base of the creamy dressing. See notes for lighter swaps.
Lemon juice – Freshly squeezed adds brightness.
Sugar – Balances the tang and makes the flavors pop.

ingredients for broccoli salad set out on counter

How to Make Original Broccoli Salad Recipe

Step 1: In a small bowl, whisk together the mayonnaise, fresh lemon juice, and sugar until smooth. Set it aside or chill until ready to use.

Step 2: Chop the broccoli tops into bite-size pieces. Discard the thick stems or save them for another recipe.

broccoli salad prepped with all the ingredients before tossed with the creamy mayo dressing

Step 3: In a large bowl, mix the broccoli, chopped cooked bacon, red onion, sunflower seeds, raisins (if using), and shredded cheese.

Step 4: Pour the dressing over the salad and toss to coat evenly. Chill for at least 1 hour before serving for the best flavor.

Grandma’s Tips

Use just the broccoli tops for the best texture and appearance.
Double the batch for holidays or potlucks - it always goes fast!

Modern Updates

Swap the mayo for avocado oil mayo or plain Greek yogurt for a lighter dressing.
Try adding chopped apples or grapes for an extra fruity twist.

More Old Fashioned Thanksgiving Recipes

Make an entire Old fashioned grandma inspired Thanksgiving with our all of our recipes!

Green bean casserole
Sweet potato casserole
Mashed potatoes
Cranberry sauce
Roasted turkey in the oven
Gravy
Cranberry fluff salad
Stuffing
Pumpkin pie

FAQs

What is original broccoli salad made of?

Classic broccoli salad is made with raw broccoli, bacon, red onion, sunflower seeds, shredded cheddar, and a creamy dressing made with mayo, lemon juice, and sugar.

Can you make broccoli salad the day before?

Yes! It actually tastes better after chilling for a few hours or overnight. Just give it a good stir before serving.

Do you cook the broccoli for broccoli salad?

No, traditional broccoli salad is made with raw broccoli florets. They hold their crunch and soak up the dressing after chilling.

Can I use store-bought dressing instead?

You can, but homemade dressing only takes a minute and tastes much fresher. Plus, you can control the sugar and ingredients.

crunchy broccoli salad on a serving plate

Easy Broccoli Salad Recipe

This easy broccoli salad recipe is a vintage favorite from the 1970s, made with fresh chopped broccoli, crispy bacon, cheddar cheese, and a creamy homemade dressing. Perfect for potlucks, BBQs, or holidays, this crunchy salad comes together in minutes and gets better as it chills. Just like Grandma used to make!

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Servings: 10

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

2 heads of broccoli tops only (chopped into bite size pieces)
8 cooked bacon slices chopped
½ cup red onion diced
1 cup shredded sharp cheddar cheese
½ cup salted sunflower seeds
½ raisins or dried cranberries optional
1 cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons granulated sugar

Method

In a small bowl, whisk together the mayonnaise, fresh lemon juice, and sugar until smooth. Set it aside or chill until ready to use.
Chop the broccoli tops into bite-size pieces. Discard the thick stems or save them for another recipe.
In a large bowl, mix the broccoli, chopped cooked bacon, red onion, sunflower seeds, raisins (if using), and shredded cheese.
Pour the dressing over the salad and toss to coat evenly. Chill for at least 1 hour before serving for the best flavor.

Notes

Not a fan of raisins or cranberries? Feel free to skip them or swap in dried currants, chopped dried berries, or even fresh fruit like grapes, blueberries, or thin apple slices for a fresh twist.
The mayo matters. A good-quality mayo gives the dressing that classic creamy flavor we all remember. If you're watching fat or calories, you can use half Greek yogurt or sour cream - we do that for weekday lunches. But for holidays and potlucks, we go all in with full mayo, just like Grandma did.
Switch it up with cauliflower. For a fun variation, try adding raw cauliflower florets to the mix or do half broccoli, half cauliflower.
No fresh lemon juice? Apple cider vinegar is a good backup, but skip the bottled lemon concentrate - it just doesn’t taste the same.
Storing tips: This broccoli salad keeps well in the fridge for up to 4 days. It’s even better the second day once the flavors have had time to mingle.