Name: Loaded Broccoli Salad
Prep time: 25 min
Total time: 25 min
Cuisine: American
Ingredients: ¼ cup sour cream; ¼ cup mayonnaise; 4 teaspoons rice vinegar or cider vinegar; ¼ teaspoon ground pepper; 4 cups chopped broccoli; ½ cup sliced scallions; ½ cup shredded extra-sharp Cheddar cheese

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This Loaded Broccoli Salad is my go-to when I want something crisp, creamy, and full of flavor. It’s made with fresh chopped broccoli, tangy dressing, scallions, and sharp Cheddar for a mix of textures and tastes that always satisfies. Whether I’m preparing it for a weekday lunch or bringing it to a potluck, it’s a crowd-pleaser that’s ready in no time.

Loaded Broccoli Salad

Why You’ll Love This Recipe

I love how easy this salad is to pull together and how well it keeps in the fridge. It’s crunchy, creamy, and savory—all without any complicated prep. The sharpness of the cheese blends perfectly with the dressing, and it’s incredibly customizable depending on what I have in the kitchen. It also happens to be gluten-free and fits well into many different meal plans.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

¼ cup sour cream
¼ cup mayonnaise
4 teaspoons rice vinegar or cider vinegar
¼ teaspoon ground pepper
4 cups chopped broccoli
½ cup sliced scallions
½ cup shredded extra-sharp Cheddar cheese

Directions

In a large bowl, I whisk together the sour cream, mayonnaise, vinegar, and pepper until smooth and well blended.
I add the chopped broccoli, sliced scallions, and shredded Cheddar to the bowl.
I stir everything together until the broccoli is fully coated in the creamy dressing. It’s ready to serve immediately or can be chilled to let the flavors develop more.

Servings and timing

Servings: 6
Active time: 25 minutes
Total time: 25 minutes

This salad makes six servings and comes together in just 25 minutes, making it perfect for quick meals or easy entertaining.

Variations

I often add toasted sunflower seeds, chopped almonds, or pumpkin seeds for a bit of crunch. Dried cranberries or chopped apples give it a touch of sweetness. When I want to make it heartier, I mix in cooked chickpeas, white beans, or even cooked quinoa. I also sometimes replace the sour cream with plain Greek yogurt for a lighter, protein-rich dressing.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best served cold, and I find that the flavors deepen over time. If the salad seems a bit dry after sitting, I stir in a small spoonful of mayo or yogurt to freshen it up. Since it’s a cold dish, there’s no reheating needed.

FAQs

What’s the best way to cut broccoli for this salad?

I like to chop the florets into small, bite-sized pieces. If the stems are tender, I peel and slice them thinly and mix them in for added texture and less waste.

What else can I add to Loaded Broccoli Salad?

Some of my favorite additions include dried fruit like cranberries or raisins, toasted nuts or seeds, shredded carrots, or chopped red onion. It’s a flexible base for lots of flavors.

Can I make it dairy-free?

Yes. I substitute the sour cream and mayonnaise with plant-based alternatives, and I use a dairy-free shredded cheese or simply leave the cheese out entirely.

How long does this salad last?

It keeps well in the fridge for up to 3 days. I like to give it a quick stir before serving to redistribute the dressing and freshen everything up.

What pairs well with this salad?

I enjoy serving this with grilled vegetables, sandwiches, roasted chicken, or even on its own as a light lunch. It’s also a great side for picnics, barbecues, or potlucks.

Conclusion

Loaded Broccoli Salad is one of those recipes I keep in my regular rotation. It’s fresh, creamy, satisfying, and endlessly adaptable to whatever I have on hand. Whether I’m serving it for guests or just making lunch for myself, it’s a delicious and easy way to enjoy more veggies.