Method
Prepare the broccoli
Rinse 680 g of broccoli florets thoroughly under cool running water; do not use soap or produce wash. Drain well, then spread the florets on a clean towel and pat them completely dry so the dressing will cling. Cut any large florets through the stem into compact, bite-size pieces, keeping the tender stems attached.
Whisk the dressing
In a large mixing bowl, whisk 180 g of regular mayonnaise, 30 ml of apple cider vinegar, 25 g of granulated sugar, 10 g of Dijon mustard, 3 g of kosher salt, and 1 g of black pepper until smooth and glossy. Scrape the sides of the bowl and whisk again so no streaks of mustard or grains of sugar remain.
Cut the add-ins and coat the salad
Finely chop 75 g of red onion so it disperses without dominating a bite. Shred 115 g of sharp cheddar cheese on the large holes of a box grater. Add 680 g of broccoli florets, 75 g of red onion, 115 g of sharp cheddar cheese, and 80 g of seedless raisins to the dressing. Fold with a flexible spatula, reaching to the bottom of the bowl, until the florets are lightly and evenly coated and the raisins and onion are distributed throughout.
Let the flavors settle and serve
Let the dressed salad stand at room temperature for 10 minutes so the broccoli takes on the dressing without losing its snap. Fold in 70 g of roasted unsalted sunflower seed kernels just before serving, then taste one floret and adjust the balance with a small splash of vinegar or a pinch of salt only if needed. Transfer to a wide serving bowl and serve promptly.
10:00
Smart Substitutions
- No raisins? Use dried cranberries or finely chopped dried cherries for a tarter fruit note.
- No sharp cheddar? Use medium cheddar, Monterey Jack, or a firm aged Gouda.
- No apple cider vinegar? Use distilled white vinegar for a cleaner, sharper tang.
- Prefer a lighter dressing? Replace part of the mayonnaise with plain Greek yogurt; expect a brighter, less rich finish.
Tips and Variations
- Dry the broccoli thoroughly; surface water is the main reason creamy dressing slips off the florets.
- Keep the florets small enough to fit comfortably on a fork, but not so finely chopped that the salad loses its crunch.
- Fold in the sunflower kernels at the end so their roasted texture stays distinct from the creamy dressing.
What Went Wrong?
- Dressing slides off the broccoli Pat the florets dry and fold the salad again from the bottom of the bowl until the dressing clings evenly.
- Onion tastes too strong Chop it more finely and let the dressed salad complete its 10-minute stand before serving.
- Salad tastes too sweet Add a small splash of apple cider vinegar and a pinch of salt, then toss and taste again.
- Salad feels heavy Fold in a handful of extra broccoli florets or loosen the dressing with a teaspoon of vinegar.
Nutrition Estimate
- Fiber: 4 g per serving
- Sodium: 425 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
