Broccoli Salad
Done Right
Broccoli, red onion, sharp cheddar, and crispy bacon — tossed in a dressing made with lime juice, sesame oil, Dijon, and honey. It's the dressing that makes this one completely different from every broccoli salad you've had before.
Sophia's Notes
- Cut the broccoli small. Not tiny, but small enough that every bite has a little of everything. Big chunks make it hard to eat.
- The sesame oil is the secret. It's what makes this dressing taste different from every other mayo-based broccoli salad. Don't skip it or substitute it.
- Make it ahead if you can. 30 minutes in the fridge and the broccoli softens slightly and absorbs the dressing. It gets noticeably better.
- Use real bacon you cook yourself, not pre-cooked bits. The texture is worth the extra few minutes.
- Taste the dressing before you add it. You want a balance of tangy (lime), creamy (mayo), and sweet (honey). Adjust until it's exactly right for you.
Salad
- 2 heads broccoli, cut into small florets (about 5 cups)
- ½ red onion, finely diced
- 1 cup shredded cheddar cheese
- 6 strips bacon, cooked and crumbled
Dressing
- 1 lime, juiced
- ½ cup mayo
- 1 tsp sesame oil
- 1 tsp Dijon mustard
- ¼ tsp celery seeds
- 1–2 tbsp honey
- salt and pepper, to taste
Instructions
- 1
Cook the bacon
Cook the bacon in a skillet over medium heat until crispy. Drain on a paper towel, let it cool, then crumble into pieces. Set aside.
- 2
Prep the salad
Cut the broccoli into small, bite-sized florets — smaller than you think. Finely dice the red onion. Add both to a large bowl along with the shredded cheddar.
- 3
Make the dressing
In a small bowl or jar, whisk together the lime juice, mayo, sesame oil, Dijon mustard, honey, celery seeds, salt, and pepper. Taste it — you want it tangy, creamy, and just slightly sweet. Adjust as needed.
- 4
Toss and season
Add the crumbled bacon to the salad bowl. Pour the dressing over everything and toss well to coat. Taste and add more salt, pepper, or a squeeze of lime if it needs it.
- 5
Serve or chill
Serve immediately, or cover and refrigerate for 30 minutes before serving. It gets noticeably better after a little time in the fridge — the broccoli softens slightly and soaks up the dressing.
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