This light and fresh broccoli salad is perfect for hot summer days!
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It sure wasn’t what we thought it was going to be, eh? (See there’s that northern accent coming out in me!) While summer 2020 wasn’t what many of us dreamed it would be, we *did* decide to make the best of what we could actually do, and as it turns out, it was a pretty amazing summer! Hiking, waterfalls, cold and rocky Lake Superior shorelines, and hot powdery sand beaches along Lake Michigan…the outdoors wasn’t canceled and we were totally here for it!
A new summer staple!
I know we are inching our way toward the start of another school year, but there is still plenty of warm weather ahead, and I thought I’d share a new salad obsession of mine! I’ve perfected it this summer and I can’t wait to share it with you!
The busy momma kind of food prep…
My gracious has the last few months been a bit…extra…on us mommas! I made this salad up on a particularly busy week. I wanted to be able to pull a veggie side out of the fridge for myself without any prepping, and this salad has become a staple for me this summer! A shake up in the jar dressing and just 4 veggies to chop, this summer broccoli salad is something everyone has time for.
But will the kids eat it?!
Bonus! This broccoli has been a big hit with the kids as well! The super fun colors, and kid friendly dressing makes this broccoli salad easy on young taste buds. I can see packing this broccoli salad in school lunchboxes as veggie side this fall! I would recommend chopping the salad pieces quite small if you plan on your kids eating it. If the pieces of veggie are too big, it will make it harder to manage for kids. So as much as I love a big strip of onion in my salad, diced will work better for littles. And that extra chop of the broccoli and cabbage will make it easier for kids to eat.
The Method :: The Salad
Just chop and toss – it really is that simple! You can add or subtract veg based on your preferences. I have added sunflower seeds before, and even a hard boiled egg to my bowl.
The Method :: The Honey Mustard Dressing
I use a small 8 ounce jelly jar to measure and shake up my dressing. It is so fast and at this point in the summer I have it memorized because the ingredients are so simple! The dressing is sweet and tangy – perfect for everyone on the family. And instead of the heavier creamy broccoli salad dressings we are all used to (nothing wrong with those!), this light and crisp dressing is perfect for hot summer days.
Storage and serving
The broccoli salad is ready to eat as soon as it is tossed, and it keeps so well for about 5 days. This makes a great prep day item so that you can ensure that you have some veggie side to go with your lunch or dinner every day. I love that this salad doesn’t get soggy even with the dressing on it! If you prefer, you could just add the dressing when you are ready to eat it. The dressing will keep in the fridge for weeks.
Summer Broccoli Salad
FOR THE BROCCOLI SALAD
- 4-5 cups of chopped broccoli florets
- ¼ head of cabbage sliced into strips
- 1 large carrot shredded
- ¼ red onion sliced into strips (or diced if you like smaller pieces)
- ½ cup manchego cheese Or whatever cheese you have on hand. You can leave this out if you are dairy free!
FOR THE HONEY MUSTARD VINEGARETTE
- 3-4 tbsp raw honey
- 3 tbsp olive oil
- 3 tbsp Dijon mustard
- 1 – 2 tbsp apple cider vinegar I liked more bite of vinegar, but my younger girls ate this happier with 1 tbsp
- ½ tsp garlic powder
- ¼ tsp sea salt to taste
- Pepper to taste
- Put all of the broccoli salad ingredients in a medium mixing bowl.
- Put all of the dressing ingredients into a jar with a lid and shake vigorously to combine. You could use an immersion blender if you wish. Pour the dressing over the salad and toss. Start with ½ of the dressing and add more to your liking. It really depends on how much dressing you like on your salad. I use the whole jar most of the time. Any leftovers taste great on any salad you make and will keep in the fridge for weeks.
- This broccoli salad will keep in the fridge for about 5 days. Make some on the weekend and use it as your weekday lunch veggie each day!
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