Broccoli Salad Sour Cream: The Ultimate Creamy & Delicious Recipe

Broccoli Salad Sour Cream: Prepare to be amazed! Forget everything you thought you knew about broccoli salad because this recipe is a game-changer. I’m about to share a version that’s so creamy, tangy, and utterly irresistible, it will become a staple at your potlucks and barbecues.

Broccoli salad, in its various forms, has been a beloved side dish in American cuisine for decades. While its exact origins are debated, it gained popularity in the mid-20th century as a fresh and vibrant addition to picnics and gatherings. Often featuring bacon, cheese, and a sweet mayonnaise-based dressing, it’s a dish that evokes feelings of nostalgia and comfort for many.

But what makes this Broccoli Salad Sour Cream recipe so special? It’s the perfect balance of textures and flavors. The crisp, slightly bitter broccoli florets are complemented by the salty bacon, the sharp cheddar cheese, and the sweetness of dried cranberries. However, the real star is the dressing. By using sour cream as the base, we achieve a tangy, lighter, and more refreshing flavor profile compared to traditional mayonnaise-heavy versions. It’s a delightful twist that elevates the entire dish, making it a crowd-pleaser that’s both delicious and surprisingly easy to make. Trust me, once you try this, you’ll never go back!

this Recipe

Ingredients:

• 1 large head of broccoli, cut into small florets (about 6 cups)
• 1/2 cup red onion, finely chopped
• 1 cup sharp cheddar cheese, cubed or shredded
• 1 cup cooked bacon, crumbled (about 8-10 slices)
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds

Dressing Ingredients:

• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

Okay, let’s get started on this amazing broccoli salad! It’s a crowd-pleaser, I promise. The combination of the crunchy broccoli, salty bacon, sweet cranberries, and tangy dressing is just irresistible. Trust me on this one!

Preparing the Broccoli and Other Ingredients:

1. Wash the Broccoli: First things first, give that head of broccoli a good rinse under cold water. Make sure to get into all the nooks and crannies to remove any dirt or debris.
2. Cut the Broccoli Florets: Now, using a sharp knife, carefully cut the broccoli into small, bite-sized florets. You want them to be small enough to easily eat in one bite. The smaller the florets, the better the salad will hold together. Don’t discard the stalk! You can peel it and chop it into small pieces to add to the salad for extra crunch, or save it for another use, like soup.
3. Chop the Red Onion: Next, peel and finely chop the red onion. Red onion adds a nice bite and color to the salad. If you find red onion too strong, you can soak the chopped onion in cold water for about 10 minutes to mellow out the flavor. Drain it well before adding it to the salad.
4. Prepare the Cheddar Cheese: You can either cube the cheddar cheese into small pieces or shred it. I personally prefer cubed cheese for this salad because it adds a nice textural element. But shredded cheese works just as well!
5. Cook the Bacon: Cook the bacon until it’s crispy. You can cook it in a skillet over medium heat, bake it in the oven, or even microwave it. Once the bacon is cooked, let it cool slightly and then crumble it into small pieces. Don’t skip the bacon! It’s a key ingredient in this salad.
6. Measure the Dried Cranberries and Sunflower Seeds: Measure out the dried cranberries and sunflower seeds. These add a touch of sweetness and crunch to the salad.

Making the Dressing:

The dressing is what really brings this salad together. It’s creamy, tangy, and slightly sweet. Here’s how to make it:

1. Combine the Dressing Ingredients: In a medium-sized bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and pepper. Make sure to whisk until everything is well combined and the dressing is smooth and creamy.
2. Taste and Adjust: Taste the dressing and adjust the seasonings as needed. If you prefer a sweeter dressing, add a little more sugar. If you prefer a tangier dressing, add a little more apple cider vinegar.

Assembling the Broccoli Salad:

Now for the fun part – putting everything together!

1. Combine the Salad Ingredients: In a large bowl, combine the broccoli florets, red onion, cheddar cheese, crumbled bacon, dried cranberries, and sunflower seeds.
2. Add the Dressing: Pour the dressing over the salad ingredients.
3. Mix Well: Gently toss everything together until the salad ingredients are evenly coated with the dressing. Be careful not to overmix, as this can make the broccoli mushy.
4. Chill the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and the broccoli to soften slightly. I usually chill it for at least an hour, but even longer is fine!

Serving and Storage:

This broccoli salad is best served cold. It’s perfect as a side dish for potlucks, barbecues, picnics, or even just a quick and easy lunch. It pairs well with grilled chicken, burgers, sandwiches, or anything else you can think of!

• Serving Suggestions: Serve the broccoli salad chilled. You can garnish it with extra crumbled bacon, sunflower seeds, or a sprinkle of paprika for a pop of color.
• Storage: Store any leftover broccoli salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the salad may become a little watery as it sits, so you may want to drain off any excess liquid before serving.

Tips and Variations:

Want to customize this broccoli salad to your liking? Here are a few ideas:

• Add Different Vegetables: Feel free to add other vegetables to the salad, such as chopped carrots, celery, or bell peppers.
• Use Different Cheese: Instead of cheddar cheese, you can use other types of cheese, such as Monterey Jack, Colby Jack, or even crumbled blue cheese.
• Add Nuts: If you’re not a fan of sunflower seeds, you can use other types of nuts, such as chopped almonds, walnuts, or pecans.
• Make it Lighter: To make the salad lighter, you can use Greek yogurt instead of sour cream in the dressing. You can also reduce the amount of mayonnaise.
• Add a Touch of Spice: For a little kick, add a pinch of red pepper flakes to the dressing.
• Vinegar Variation: Try using white wine vinegar or lemon juice instead of apple cider vinegar for a slightly different flavor profile.
• Sweetener Variation: Honey or maple syrup can be used instead of granulated sugar.

I hope you enjoy this broccoli salad as much as I do! It’s a classic recipe that’s always a hit. Let me know in the comments if you try it and what you think!

Conclusion:

This isn’t just another salad; it’s a flavor explosion waiting to happen! Seriously, if you’re looking for a side dish that’s both incredibly easy to make and unbelievably delicious, then this Broccoli Salad with Sour Cream is an absolute must-try. The creamy tang of the sour cream dressing perfectly complements the crispness of the broccoli, the salty bacon, and the sweet bursts of cranberries. It’s a symphony of textures and tastes that will have everyone coming back for seconds (and maybe even thirds!).

But the best part? It’s so versatile! While I’ve shared my go-to recipe, feel free to get creative and make it your own. Craving a little extra crunch? Add some toasted slivered almonds or sunflower seeds. Want to kick up the sweetness? Golden raisins or chopped dates would be fantastic additions. For a vegetarian option, simply omit the bacon and perhaps add some crumbled feta cheese for a salty, savory element. You could even swap out the sour cream for Greek yogurt for a tangier, healthier twist. Think about adding some shredded cheddar cheese for a richer flavor, or a dash of red pepper flakes for a little heat. The possibilities are truly endless!

This Broccoli Salad with Sour Cream is perfect for potlucks, barbecues, picnics, or even just a quick and easy weeknight side dish. It pairs beautifully with grilled chicken, burgers, sandwiches, or even as a light lunch on its own. I often serve it alongside some grilled salmon for a healthy and satisfying meal. And because it holds up so well, it’s a great make-ahead option for busy weeknights. Just prepare it a few hours in advance (or even the night before!) and let the flavors meld together in the refrigerator.

I’m confident that this recipe will become a new favorite in your household. It’s a crowd-pleaser, it’s easy to customize, and it’s simply bursting with flavor. I’ve been making this salad for years, and it’s always a hit. I’ve brought it to countless gatherings, and I always get asked for the recipe. That’s why I’m so excited to share it with you!

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to whip up a batch of this amazing Broccoli Salad with Sour Cream. I promise you won’t regret it! And once you’ve tried it, I’d absolutely love to hear what you think. Did you make any variations? What did you serve it with? Share your experiences and photos in the comments below! I’m always looking for new ideas and inspiration, and I can’t wait to see what you create. Happy cooking!