Amish Broccoli Salad
Amish broccoli salad is crunchy raw broccoli and cauliflower florets tossed with crispy bacon, sharp cheddar cheese, and diced red onion in a creamy mayo-sour cream dressing with lemon juice and a touch of sugar. It’s fresh, hearty, and low-carb. Perfect for potlucks, BBQs, summer gatherings, or when you want a classic veggie side. Ready in 15 minutes, serves 8 people using simple ingredients.
When summer salad season gets here, I love making this easy recipe when the family gets together. This is the only thing I’ve been craving recently because it’s delicious, low-carb, and easy to make ahead.
And, it’s a great way to use up veggies in the fridge!
Simply toss raw broccoli and cauliflower florets with crispy bacon, sharp cheddar cheese, and red onion, then drizzle in a creamy dressing made with mayo, sour cream, and lemon juice. The little touch of sugar balances everything out and makes the dressing slightly sweet.
This salad has a ton of crunch and plenty of flavor in every bite. Even picky eaters love it and you will love getting all those extra veggies in.
Amish cooking is so delicious. I love that they stick with the basics and it always turns out yummy like this Amish pasta salad!
More Broccoli Recipes
- Broccoli Grape Salad – Sweet-savory with bacon, sunflower seeds
- Broccoli Dip – Cheesy vegetable dip, crowd-pleaser
- Smashed Broccoli – Crispy roasted with parmesan
- Lemon Pepper Roasted Broccoli – Zesty citrus side dish
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Broccoli – Raw broccoli florets, cut bite-sized. Replace with more cauliflower or other veggies if needed.
Cauliflower – Raw cauliflower florets, cut bite-sized. Substitute with more broccoli or add zucchini and bell pepper.
Red Onion – White onions or sliced green onions work too.
Bacon – Cooked crispy bacon, chopped. I prefer thick cut or center cut bacon for less fat.
Sharp Cheddar Cheese – Be sure to grate it yourself from the block. The pre-shredded stuff has a powdery coating on it that tastes weird.
Mayo – Use regular mayo, avocado mayo, Miracle Whip, or olive oil. I prefer Duke’s mayo since it’s the creamiest.
Sour Cream – Full-fat or low-fat work. Greek yogurt substitutes for tangier flavor.
Lemon Juice – Fresh lemon juice adds brightness. White vinegar or apple cider vinegar substitute if needed.
Sugar – Optional! Just 1 tablespoon balances the dressing. Skip it or use less for less-sweet version.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Amish Broccoli Salad
- Prep raw broccoli and cauliflower by breaking into florets. Cut any large ones into small bite-sized pieces. Add them to a large bowl with the diced red onion, shredded cheddar cheese, and most of the chopped bacon in a large bowl. Reserve some bacon for garnish.
- Whisk together mayo, sour cream, lemon juice, sugar, and salt in a small bowl until smooth.
- Toss to mix the vegetables. Pour dressing over the broccoli mixture. Toss to coat everything evenly.
- Garnish top with reserved bacon and extra cheese if desired. Chill in the fridge for a few hours before serving for best flavor!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Make-Ahead
Refrigerator: Store in an airtight container for up to 2 days.
Not Freezer-Friendly: Don’t freeze this salad. This vegetables will get mushy and release a bunch of water making the salad very soggy.
Better After Chilling: This tastes better when chilled in the fridge for a few hours rather than at room temperature.
Make-Ahead: Cook bacon ahead and store separately from other ingredients until ready to serve. This keeps it extra crispy!
Variations
More Veggies: Add diced zucchini, bell peppers, or cherry tomatoes.
Extra Crunch: Sprinkle sunflower seeds or pumpkin seeds on top.
Sweetness: Add unsweetened dried cranberries or golden raisins.
Less Sweet: Use less sugar or eliminate it altogether.
Different Cheese: Try Colby, Monterey Jack, or pepper jack cheese.
Greek Yogurt: Use Greek yogurt instead of sour cream for tangier dressing.
More Bacon: Double the bacon because everything’s better with more bacon!
Add Nuts: Toss in chopped toasted pecans or sliced almonds for extra crunch.
Serve This With:
- Macaroni Salad – Comfort food classic
- Succotash – Colorful veggie side
- Slow Cooker Hot Dogs – Easy summer meal
- Burgers – Perfect BBQ pairing
Frequently Asked Questions
Yes! Cook bacon ahead and store separately. Prep vegetables and store in separate containers. Combine everything up to a few hours before serving. This tastes better after chilling!
Up to 2 days in an airtight container in the fridge. After that the vegetables will start to soften.
No, this salad doesn’t freeze well. The vegetables will break down when you thaw it and release a bunch of water.
Yes! Raw broccoli gives this salad its signature crunch. You can roast it a little and add it but the salad won’t last as long.
Absolutely! Use less sugar or skip it entirely. Adjust salt to taste.
Use all broccoli or add other raw veggies like zucchini or bell peppers instead.
Yes! Store-bought shredded cheese has powdery, drying agents to keep it separated in the bag. Freshly shredded has better texture and tastes creamier.
Recipe Tips & Tricks
- Cut broccoli and cauliflower into small bite-sized pieces for easier eating.
- Cook bacon ahead and store separately to keep it extra crispy until serving.
- Shred your own cheese instead of buying pre-shredded. It tastes much better!
- Greek yogurt makes the dressing tangier and healthier than sour cream.
- Adjust sugar to taste – use less or eliminate for less-sweet dressing.
- Sprinkle sunflower seeds or pumpkin seeds on top for extra crunch.
- Add dried cranberries or golden raisins for sweetness.
- This tastes better after chilling in the fridge for a few hours.
- Don’t freeze this salad – raw veggies don’t freeze well.
This Amish broccoli salad recipe is low-carb, crunchy, and perfect for summer BBQs! Make it ahead and watch it disappear.
Amish Broccoli Salad Recipe
Ingredients
Broccoli Salad
- 1 large head broccoli stems removed, cut bite sized
- 1 large head cauliflower stems removed, cut bite sized
- ½ cup red onion diced
- 12 ounces bacon cooked, chopped
- ½ cups cheddar cheese shredded
Salad Dressing
- 1 cup mayonnaise
- ¾ cup sour cream
- 1 tablespoon sugar optional
- ¼ teaspoon salt
- 2 tablespoons lemon juice sub white vinegar if needed
Instructions
- Prep the broccoli and cauliflower, getting it into florets and cutting large ones in half to make them bite-sized.
- In a large bowl combine the broccoli, cauliflower, red onion, cheese, and bacon (reserving some for garnish).
- In a small bowl, combine the ingredients for dressing. Whisk to combine.
- Pour the dressing over the broccoli mix. Toss to coat.
- Garnish with a little bacon and serve.
Notes
- Cut broccoli and cauliflower into small bite-sized pieces for easier eating.
- Cook bacon ahead and store separately to keep it extra crispy until serving.
- Shred your own cheese instead of buying pre-shredded. It tastes much better!
- Greek yogurt makes the dressing tangier and healthier than sour cream.
- Adjust sugar to taste – use less or eliminate for less-sweet dressing.
- Sprinkle sunflower seeds or pumpkin seeds on top for extra crunch.
- Add dried cranberries or golden raisins for sweetness.
- This tastes better after chilling in the fridge for a few hours.
- Don’t freeze this salad – raw veggies don’t freeze well.
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
