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Broccoli Salad

This is another one of my mom-in-law's recipes that she has graciously allowed to be shared across the length and breadth of the Internet. I hope you realise how both my mom-in-law and I should be sainted for so generously sharing these recipes instead of keeping them for ourselves - *cue lots of pats on the back*! This is absolutely divine when served at a braai or as an accompaniment to a meal.

(In related news, I just realised I have no idea how to spell "broccoli" and had to google it!)



  • Florets of one broccoli
  • 1 cup pecan nuts or cashews
  • 1/2 cup sunflower seeds
  • 1 pckt shoulder bacon
  • 2 onions finely chopped (optional)
  • 1/2 cup of raisins
  • 2 Tablespoons red or white wine vinegar
  • 1 cup mayonnaise (preferably Nola or Helmann's)
  • 1/4 cup of sugar


  1. Wash the broccoli and leave to dry. Then cut into small pieces. (Note: if you don't like raw broccoli, you can quickly blanch it in hot water.)
  2. Fry the onions slightly if using. (Note: you can also use spring onions or red onions and leave them raw.)
  3. Crisp the bacon and chop.
  4. Chop the nuts.
  5. Mix the dressing: mayonnaise, vinegar and sugar then leave to stand until the sugar has completely dissolved. (Note: for a lower fat version, substitute half the mayonnaise for plain, non fat yoghurt.)
  6. Combine all the ingredients and pour the dressing on just before serving. Also add the bacon and nuts at the last second so they don't become soggy. (Note: I have seen versions of this recipe where they recommend pouring on the dressing and allowing to sit in the fridge for a while to marinade. Then add the nuts and bacon. You could also add dried cranberries for colour. Up to you!)
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