Everyone thinks they know how to make a good broccoli salad, but I think the magic is in how you chop it. The technique in this version is what gives you the perfect texture and none of that overwhelming “raw broccoli” vibe you often get from this potluck classic. There’s a reason you see Broccoli Salad at every party, potluck, and picnic — it’s so good when done right! And I can assure, this one is. Bring it to your next gathering and it just might become the thing you’re known for!

What Ingredients Do You Need for Chopped Broccoli Salad?

There’s nothing really unexpected here, just good, simple ingredients! You’ll need:

• Broccoli. 2-3 heads of it.
• Sharp cheddar cheese. (Grate your own so you’re not adding extra starch!)
• Red onion.
• Dried cranberries. (That sweet-tart pop in every bite is everything.)
• Bacon.
• And sunflower seeds.

For the dressing you’ll need:

• Mayonnaise.
• Sour cream.
• Apple cider vinegar.
• Honey.
• Poppy seeds.
• And salt and pepper.

Does the broccoli need to be cooked first?
Nope! And that’s one of my favorite things about this salad. In the past I’ve blanched broccoli first for salad, but here it goes in totally raw and still ends up with the perfect texture. (That’s thanks to the chopping; more on that in a minute.)

How Do You Make Chopped Broccoli Salad?

Well, you chop everything. And then you stir together the dressing ingredients. And then you toss everything together. That’s pretty much it! But let’s get into a bit:

The key here is really to chop everything finely. That way you get a little bit of every flavor in every bite. It makes for incredible texture and taste, so take some time to chop. It’s worth it. Chop the broccoli head into florets, and then chop the stems off (you can use them for something else, like some really good soup!), and then chop those remaining florets up even further so they’re tiny pieces. This way everything really melds.

That chopping also helps with the texture of the broccoli. As that finely chopped broccoli sits in the fridge, it absorbs the dressing and softens up so it doesn’t taste like “raw broccoli.” It also lasts a lot longer in the fridge since it’s not cooked! Win-win.

It’s about as simple as a recipe gets — the only thing you need to cook is the bacon and you can certainly do that ahead. If you’re worried about the bacon and sunflower seeds losing crunch, you can add them just before serving. It’s a great make-ahead salad option and it’s one that always comes with a bunch of requests for the recipe!