Costco Broccoli Cheddar Salad Easy Copycat Recipe
This Costco broccoli salad copycat brings the same creamy, sweet-tangy dressing and satisfying crunch you get from the deli counter, made fresh at home in about 20 minutes.
It holds up well in the fridge for days, which makes it a solid choice for meal prep, potlucks, or a side dish you can pull out all week.
Why I Love This Recipe
The dressing is what keeps me coming back to this one. It’s got that balance of creamy and sharp from the mayo and apple cider vinegar, with just enough sweetness to round it off.
The raw broccoli stays crisp even after sitting in dressing overnight, so the texture on day two is just as good as day one. The bacon and sunflower seeds add a salty crunch that you notice in every bite.
Recipe Ingredients
- 4 cups broccoli florets – Cut small, about 1/2-inch pieces, so every bite gets dressing
- 1/2 cup red onion, finely diced – Sharp and bright; soak in cold water 5 minutes to mellow the bite if you prefer
- 1/2 cup shredded sharp cheddar – Pre-shredded works, but block cheese you shred yourself melts into the dressing more smoothly
- 1/3 cup cooked bacon, crumbled – About 4 to 5 strips; real bacon makes a difference over bits
- 1/4 cup roasted sunflower seeds – Salted; they add crunch and a mild nuttiness
- 1/3 cup dried cranberries – The sweet-tart contrast to the savory dressing
- 3/4 cup mayonnaise – Full-fat gives the richest coating; Duke’s or Hellmann’s work well
- 2 tbsp apple cider vinegar – The acid that cuts through the mayo
- 2 tbsp granulated sugar – Balances the vinegar; adjust by taste
- 1/4 tsp salt – Start here and taste before adding more
- 1/4 tsp black pepper – Freshly ground if you have it
Variations / Substitutions
- Greek yogurt for mayo – Use 1/2 cup Greek yogurt and 1/4 cup mayo for a lighter dressing that is tangier and a little thinner.
- Honey for sugar – Swap in 1.5 tbsp honey for a slightly floral sweetness that works especially well with the cranberries.
- Turkey bacon – It gets the job done and crisps up nicely, though the smokiness is a bit milder than pork bacon.
- Raisins for cranberries – Sweeter and less tart; golden raisins are particularly good here.
- Dairy-free – Skip the cheddar and use a vegan mayo; the salad still has enough going on with the bacon and seeds.
- Red wine vinegar for apple cider vinegar – Slightly sharper, a little less fruity, but works well in a pinch.
- Add protein – Fold in 1 cup of diced rotisserie chicken to turn this into a full meal.
If you like creamy, crunchy sides like this one, you might also enjoy a Classic Broccoli Cauliflower Salad.
How To Make Broccoli Salad
Step 1: Whisk the Dressing
In a large mixing bowl, combine the 3/4 cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until the sugar is fully dissolved and the dressing looks smooth and a little glossy, about 1 minute of whisking.
Taste the dressing now before anything else goes in. This is your moment to adjust. If it feels too sweet, add a small splash more vinegar. If it is too sharp, a pinch more sugar fixes it.
Step 2: Chop the Broccoli
Cut 4 cups of broccoli florets into small, roughly 1/2-inch pieces. Smaller pieces mean every forkful gets dressing on it, which is the whole point.
The pieces should look uniform enough that the salad scoops evenly. Thick stem pieces can get woody, so trim the stems down to where the flesh is still pale and tender.
Step 3: Toss the Salad
Add the chopped broccoli, 1/2 cup diced red onion, 1/2 cup shredded sharp cheddar, 1/3 cup crumbled bacon, 1/4 cup sunflower seeds, and 1/3 cup dried cranberries to the bowl with the dressing. Fold everything together with a large spoon or spatula until the broccoli is evenly coated, about 1 to 2 minutes of stirring.
The dressing will look like it is not quite enough at first. Keep folding and it will coat everything as the ingredients settle together.
Step 4: Chill and Serve
Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This rest lets the broccoli soften slightly at the edges and the dressing soak into every piece.
Transfer to a serving bowl and top with an extra pinch of sunflower seeds and a few cranberries scattered across the top so it looks as good as it tastes.
Recipe Tips
- Cut the florets small. Florets bigger than 3/4 inch stay raw-tasting and don’t coat as well. Aim for pieces closer to 1/2 inch.
- Soak the red onion. If raw onion tends to overpower things for you, soak the diced onion in cold water for 5 minutes, then drain and pat dry. The sharp edge softens without losing the flavor.
- Don’t skip the chill time. The 30-minute rest in the fridge is when the raw broccoli takes on the dressing and the flavors settle. Serving it right away makes it taste flat and underdressed.
- Bacon stays crispier added last. If you are making this more than a few hours ahead, stir the bacon in just before serving to keep some of the crunch.
Cook times by batch size:
| Batch Size | Broccoli | Dressing (Mayo / Vinegar / Sugar) |
|---|---|---|
| Half batch | 2 cups | 6 tbsp / 1 tbsp / 1 tbsp |
| Full batch | 4 cups | 3/4 cup / 2 tbsp / 2 tbsp |
| Double batch | 8 cups | 1.5 cups / 4 tbsp / 4 tbsp |
How To Store
- Refrigerate – Keep in an airtight container for up to 4 days. The broccoli softens a little more each day, which some people actually prefer by day two.
- Serve Cold – This salad is always served cold, straight from the fridge. Give it a stir before serving since the dressing settles to the bottom.
What To Serve With Broccoli Salad
This salad is a natural alongside anything coming off a grill. Burgers and grilled chicken both work well because the creamy, tangy dressing cuts through the smokiness of the meat. It also sits nicely next to a simple pulled pork sandwich, where the sweetness of the cranberries echoes the BBQ sauce without competing with it. For a lighter spread, pair it with a pasta salad and cold cuts since the crunch and creaminess round out a table that can otherwise go a bit soft and heavy.
Frequently Asked Questions
Can I make this salad a day ahead?
Yes, and it often tastes better the next day once the broccoli has had time to absorb the dressing. Just hold off on stirring in the bacon until right before you serve it.
Can I use frozen broccoli instead of fresh?
Fresh broccoli is strongly recommended here. Frozen broccoli gets soft when thawed and will turn the salad watery rather than crisp.
How do I keep the salad from getting watery?
Make sure the broccoli is completely dry before tossing. Pat the florets with a paper towel after washing, since any excess water will thin the dressing over time.
Can I double this recipe for a crowd?
Yes, it scales up directly. Use the batch size table in the tips section for the adjusted dressing amounts, and use a very large bowl for folding so everything coats evenly.
Ingredients
Method
- Whisk together the 3/4 cup mayonnaise, 2 tbsp apple cider vinegar, 2 tbsp granulated sugar, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl until smooth. Taste and adjust sweetness or acidity.
- Cut the 4 cups broccoli florets into small 1/2-inch pieces, trimming any thick woody stems.
- Add the broccoli, 1/2 cup red onion, 1/2 cup cheddar, 1/3 cup bacon, 1/4 cup sunflower seeds, and 1/3 cup cranberries to the dressing bowl. Fold until evenly coated.
- Cover and refrigerate for at least 30 minutes, then transfer to a serving bowl and top with extra sunflower seeds and cranberries before serving.
