Appetizers, Easy, Parve, Sides

Creamy Broccoli Salad (P)

broccoli salad

We’re always looking for a new salad to add to our repertoire, especially in summer. This cool and creamy broccoli salad, fits the bill with its light tangy dressing, with just a hint of sweetness from the honey and craisins. It holds up well in the fridge for a day or so (see serving note), which is a nice bonus.

Creamy Broccoli Salad

Yield: 6 as a side or salad course


  • 1 medium broccoli head, checked for bugs
  • 1 medium cauliflower head, checked for bugs
  • ¾ cup dried cranberries (craisins)
  • ½ cup almond slices
  • 2 Tablespoon honey
  • 2 Tablespoon fresh lemon juice
  • ½ cup mayonnaise


  1. Peel the broccoli stems, cut off the dry base of the stem. Separate into small florets and chop stems. Place in salad bowl.
  2. Remove cauliflower core, dice the rest. Place in salad bowl.
  3. Toast almonds on a dry skillet over medium high heat, tossing frequently, until golden. Cool. Add to salad bowl, along with craisins. Toss to combine.
  4. In a separate bowl, whisk together the honey, lemon juice, and mayonnaise. Pour over salad, and toss lightly, until just mixed.

Serving note: If you won’t be serving this for a day or so, reserve the almonds and add just before serving to retain their nutty crunch.