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Kelly the Kitchen Kop

Best Broccoli Salad Recipe with Grapes (and other tasty options–a big list to choose from)

December 9, 2020 17 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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best broccoli salad recipe with grapes

In my opinion, this is the best broccoli salad recipe with grapes, or with anything at all that you want to throw in here!

I'll give you a bunch of tasty ideas that are all SO good and you can choose from whatever you have on-hand, or whatever sounds good to you.  Don't let this freak you out though, truly any combo will be delicious, it's impossible to screw up this recipe.

But if you just want a simple recipe to follow without having to think or decide about ingredients, here you go, the variatons and options are included too…

Print Recipe

Best Broccoli Salad Recipe with Grapes or other yummy options

Makes a medium sized bowl, double it for bigger groups, because this always goes fast.
Servings: 1 medium sized bowl
Author: Kelly the Kitchen Kop

Ingredients

  • 3 bunches fresh broccoli cleaned and chopped, removing most of the stems—note that if you eat broccoli a lot, it should be steamed at least a little, otherwise it will block absorption of certain nutrients. I like it crunchy for this salad though, so I don't steam it for this recipe… (You might also add some cauliflower!)
  • 1 big bunch of organic green or purple seedless grapes halved OR 2/3 cup dried fruit --Options instead of or in addition to the grapes: raisins, even better: golden raisins, dried cherries, or dried cranberries, oranges or apples cut into bite-sized pieces are good too! Be sure to toss the apples in some lemon juice first so they won't get brown. Mix and match any of these for more flavor.
  • 1 small white onion chopped small or a bunch of green onions, chopped small
  • 3/4 cup celery chopped small
  • 2 Tablespoons raw apple cider vinegar or lemon juice
  • 1 cup mayo <– click that link for my recipe
  • 1/3 cup organic cane sugar or palm sugar — NOTE that if you're doing a Whole30 diet or some other diet that restricts sugar, make the mayo above, but in place of the lemon or ACV and sugar that it calls for, use a tasty balsamic vinegar instead. You can use a little extra and totally skip the sugar this recipe calls for!
  • 2 Tablespoons fermented soy sauce or coconut aminos for a soy-free option
  • Optional: Crispy almonds or pecans or I also love pistachios I usually buy them already shelled, or roasted sunflower seeds
  • Optional: 1 pound bacon crisp-fried, crumbled — from your local pasture-based farmer if possible. Or if you don't have a good source, click here for an online source for safe healthy meat.

Instructions

  • Chop and prepare the ingredients.  Mix vinegar, mayo, sugar and soy sauce or coconut aminos.  Pour over the broccoli, celery, onion and grapes and toss well.  If you're not serving until later, only mix in half of the dressing now, and half before serving.  Chill in the fridge.
  • Before serving, add the nuts and bacon and toss it all together, or add those on top as you are serving.

Let me know what you think!

More you might like:

  • HOW to Be Prepared for Natural Disasters (or Whatever) — but don’t panic!

  • Recipe for Easy Homemade Dinner Rolls / Homemade Buns / Homemade Cinnamon Rolls from my Mom

  • Is Drinking Coffee Good for You? How I Redeemed My Morning Coffee

  • More yummy salads!
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Comments

  1. lizz says

    March 22, 2013 at 10:25 AM

    How “lightly steamed” do veggies need to be and how can one tell if they’ve streamed them little or too much??

    Reply
    • KitchenKop says

      March 22, 2013 at 6:52 PM

      I just keep taste-testing and wait ’til they’re still a little crunchy but hot all through. Not very scientific, but that’s how I do it!

      Kelly

      Reply
  2. andrea says

    November 21, 2010 at 5:37 PM

    what does the t stand for tea or table
    ?

    Reply
    • KitchenKop says

      November 21, 2010 at 8:01 PM

      Small t is teaspoon, big T is Tablespoon. 🙂

      Sorry about that.

      Kelly

      Reply
  3. Kelly says

    January 23, 2009 at 1:13 AM

    Paula,
    I know, it’s confusing. Apparently too much will mess with our iodine levels. Iodine is an issue I have to research more yet.
    Kelly

    Reply
  4. Paula says

    January 20, 2009 at 10:31 PM

    Wait, I thought the cruciferous veggies were supposed to be heart healthy?

    Reply
  5. Kelly says

    January 19, 2009 at 11:04 PM

    Thanks, Katie!!

    Reply
  6. Katie says

    January 19, 2009 at 9:11 AM

    Kelly,

    I’m not Christine, but cruciferous vegetables are usually goitergenic, although cooking can neutralize some of the goitergens. They get their name because they look like a cross when they are sprouting. Other crucifers are: cabbabge, kale, mizuna, mustard, cauliflower, arugula (rocket), tatsoi, bok choi, daikon, radish, rutabaga, turnip, brussel sprouts, and collards.

    This salad looks great!

    Reply
  7. Kelly says

    January 18, 2009 at 10:55 PM

    Susi, glad you’re using coconut oil now!

    Shauna & Erica, I’ll have to try it with honey, but you’ll never get me to put raisins in there.

    Kim, I’ll check it out!

    Reply
  8. Susi says

    January 17, 2009 at 8:19 PM

    This is a very yummy recipe. Now that I’m working on eating almost-no-sugar, I should make this for lunch simetime. Thanks for reminding me of this great recipe! I really enjoy your website – you got me on coconut oil!

    Reply
  9. Erica says

    January 17, 2009 at 1:58 AM

    I posted a recipe like this a while back in my blog also. It’s VERY good! We normally only eat it in the summer though, I can’t find good tasting fresh broccoli any other time of the year. You can use honey instead of sugar if you please, I have and it tastes just as good 🙂

    But to me, the raisins are the best part of the salad haha! Take care ~ Erica

    Reply
  10. Kim@ForeverWherever says

    January 16, 2009 at 8:51 PM

    This sounds great to me! I love broccoli! I hope you’re able to bring one of your recipes to our Tasty Tuesday blog party one day!
    -Kim

    Reply
  11. Christine Kennedy says

    January 16, 2009 at 10:00 AM

    Hi Kelly,

    I love this salad too, especially with the addition of grated cheddar cheese! However, I try not to eat too many raw crucifers, as they are giotrogens, and interfere with precious iodine uptake. But, when this salad is on the table, I make an exception!

    Reply
  12. jeanne says

    January 16, 2009 at 8:15 AM

    Thanks for the reminding me about this salad. I just got a great deal yesterday on two- 3 lb. bags of organic broccoli flowerettes. I had planned to freeze most of it for later use, but now I will make the salad.
    If you like dried cranberries, add them instead of the raisins.

    Reply
  13. Shauna says

    January 16, 2009 at 8:00 AM

    Kelly – I love this salad! Except I like to put the raisins in it…..

    Shauna

    Reply
  14. Kelly says

    January 16, 2009 at 1:47 AM

    Oops, it’s late, I’ll go fix it, thank you!!!

    Reply
  15. Rashmi says

    January 16, 2009 at 1:40 AM

    In the second part about the dressing ingredients, what is the 1/4c??? Did I miss something?

    Reply

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