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 at the time! 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, that's below, with the variations in parenthesis…
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.
Ingredients
- 3 bunches fresh broccoli, cleaned and chopped, and 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 (options instead of or in addition to the grapes: 1 cup or more raisins, 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.
- 1/2-3/4 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) — see note below about the sugar
- 1 cup mayo – click that link for my recipe — again, see note below about the sugar
- 1/3 cup organic cane sugar or palm sugar — NOTE that if you're doing a Whole30 dietor 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!
- 1 1/2 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. Get a kid to help, it goes faster! Add the veggies, fruit, onions, and celery to a bowl. Mix together the apple cider vinegar, mayo, sugar and soy sauce or coconut aminos. Pour over the salad and toss well to make sure all the yummy dressing covers all the broccoli. 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 together, or let people add those on top themselves.
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How “lightly steamed” do veggies need to be and how can one tell if they’ve streamed them little or too much??
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
what does the t stand for tea or table
?
Small t is teaspoon, big T is Tablespoon. 🙂
Sorry about that.
Kelly
Paula,
I know, it’s confusing. Apparently too much of these messes with our iodine levels. Iodine is an issue I have to research more yet. Ann Marie has a post on it – just do a search for “iodine” at http://www.cheeseslave.com.
Kelly
Wait, I thought the cruciferous veggies were supposed to be heart healthy?
Thanks, Katie!!
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!
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! I like Jeanne’s idea better!
Kim, I’ll check it out!
Christine, I still have to look into that iodine issue more, and read Ann Marie’s post on it, etc. What are other raw “crucifers”? I could look it up, but I’m getting too tired!
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!
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
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
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!
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.
Kelly – I love this salad! Except I like to put the raisins in it…..
Shauna
Oops, it’s late, I’ll go fix it, thank you!!!
In the second part about the dressing ingredients, what is the 1/4c??? Did I miss something?