Summer Broccoli Salad

Prep Time
Cook Time
Ready In

"I have been making this for quite a while. It is so good any time of the year but I think of it mostly in the summer. You use the tiny broccoli flowers and depending on the size, cut some of them in half so they are all quite small. The recipe was given to me with no amounts; they just told me about how much of this and that. The recipe below is in approximate amounts so you can adjust it to your taste. Originally the amount of dried cranberries was less, but I added more because I like the sweetness in the salad. The amount below is what I now use (about)."

Original recipe yields 3 servings


  • Serving Size: 1 (140.8 g)
  • Calories 107
  • Total Fat - 4.5 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 5.7 mg
  • Sodium - 218 mg
  • Total Carbohydrate - 15.9 g
  • Dietary Fiber - 3.3 g
  • Sugars - 5.6 g
  • Protein - 2.9 g
  • Calcium - 50.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 83.6 mg
  • Thiamin - 0.1 mg

Step 1

Cut the tiny tops off the broccoli bunch close to the flower; if it is too big, cut it in half lengthwise.

Step 2

Add the shredded carrot and onion.

Step 3

Sprinkle the sugar on top; add the vinegar and mayonnaise.

Step 4

Mix well and add cranberries; taste and if needed add some salt and pepper.

Tips & Variations

No special items needed.



I added in sunflower seeds and cashews for some added crunch and it was so delicious! I loved the craisins instead of raisins like others use. It went over very well at my party!

review by:
(2 Jul 2018)


I added in some roasted cashews and some Granny Smith apple chunks. Delicious and refreshing and healthy, which is always good!

review by:
(24 Aug 2013)

Derf "RIP" Forever in our Kitchen

We loved this broccoli salad, so crisp and crunchy; the carrots added a complimentary colour and the dried cranberries added a lovely sweetness! One of the best broccoli salad we've had and i'll be making it again and again, all summer. Thanks for posting, really enjoyed it.

(23 Jul 2012)