I love broccoli salad. Honestly? It’s mostly because of the bacon.
Usually broccoli salad is coated in a mayonnaise-y dressing with lots of sugar. I used a lighter mayonnaise – actually Veganaise, which is funny because of the bacon – and added way less sugar. The sweetness of the dried cranberries lessens the need for tons of sugar and adds a great tang.
I served this with Easter dinner, but it is a wonderful salad for barbecue season. It’s nice and crunchy. And like I said, there’s the bacon. Everyone loves bacon!
If you don’t like or have cranberries, you can easily sub raisins. Purple onion works in place of the yellow onion, too. Very versatile! I always say, use recipes as a guideline, not a rule!
If you can make this the night before and let it hang in the fridge, the flavors will be even better. Not necessary, but if you can? Do it!
Now, go eat your broccoli!