Broccoli Raisin Salad (Crisp, Creamy, and Crunchy)

This broccoli raisin salad serves six with small, crisp florets, sweet raisins, crunchy sunflower seeds, and a creamy dressing. A short 15–20 minute rest gives the broccoli flavor without making it limp.

Use raw broccoli and cut each floret into pieces about 1/2 inch across. That size is easy to scoop and gives every bite a balanced mix of broccoli, raisins, crunch, and dressing.

Broccoli Raisin Salad: Ingredients and Yield

Broccoli, Raisins, and Crunchy Add-Ins

Gather these ingredients before mixing:

• 4 cups small broccoli florets, cut into 1/2-inch pieces
• 3/4 cup raisins
• 1/2 cup roasted, unsalted sunflower seeds
• 1/3 cup finely diced red onion
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Measured Ingredients for 6 Servings

This recipe makes about six side-dish servings. The 4 cups of broccoli provide the bulk, while the raisins add sweetness and chew. Sunflower seeds and red onion supply two different kinds of crunch.

Wash the broccoli, then dry it thoroughly. Excess water thins the dressing and can leave the salad watery. If the broccoli has thick stems, peel and finely slice the tender inner parts instead of discarding them.

Mix the Creamy Dressing

Use a 2:1 Mayo-to-Yogurt Ratio

The dressing uses a simple 2:1 ratio of mayonnaise to yogurt. Mayonnaise creates a smooth, rich coating, while Greek yogurt adds tang and keeps the mixture from tasting heavy.

1. Whisk the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl.
2. Continue whisking until the dressing looks smooth and the honey is fully incorporated.
3. Taste a small amount. Add a pinch of salt for a dull flavor, or another teaspoon of vinegar if the dressing needs more brightness.

The finished dressing should be thick enough to cling to a floret. If it looks stiff, stir in 1 teaspoon of water. Avoid adding more liquid at once, because a thin dressing collects at the bottom of the bowl.

Broccoli Salad With Raisins: Combine and Rest

Rest 15–20 Minutes Without Losing Crunch

For a broccoli salad made with raisins, combine the ingredients in an order that coats the vegetables evenly.

1. Add the broccoli, raisins, sunflower seeds, and red onion to a large mixing bowl.
2. Pour the dressing over the mixture.
3. Fold gently with a wide spatula until the dressing coats the broccoli and the add-ins are distributed.
4. Cover and refrigerate for 15–20 minutes.

Do not let the salad sit for hours before serving. The short rest seasons the broccoli and slightly plumps the raisins, but a much longer rest can soften the florets and reduce the seed crunch.

After 15 minutes, stir from the bottom of the bowl. The salad is ready when the dressing lightly coats each piece rather than pooling underneath. If the broccoli still tastes completely plain, rest it for another five minutes.

Adjust and Serve

Serve Crisp-Tender, Not Soft

Serve the salad cold or just slightly chilled. The ideal texture is crisp-tender: each small floret should give a clean bite, remain firm, and carry a thin layer of creamy dressing. It should not be limp, watery, or difficult to chew.

Taste one final bite before serving. Add salt if the sweetness seems flat, a few drops of vinegar if the salad tastes too rich, or another spoonful of sunflower seeds if you want more crunch. Fold gently after any adjustment so the broccoli does not break apart.

For the best texture, serve immediately after the 15–20 minute rest. If leftovers are refrigerated, the broccoli will gradually soften and the seeds will lose some crispness.