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+ servings
Overhead view of broccoli salad in a white bowl beside a spoon.

Creamy Broccoli Salad

Fresh crisp broccoli, apples, walnuts, carrots, red onion and raisins are tossed in a sweet and tangy dressing.  An easy and delicious make-ahead side dish!
Prep Time 20 minutes
Total Time 20 minutes
Servings 8


For the dressing:

  • ¾ cup mayonnaise
  • 2 tablespoons granulated sugar
  • 2 ½ tablespoons white vinegar
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the salad:

  • 5 cups small fresh broccoli florets bite size pieces
  • ¾ cup chopped granny smith apples
  • 1 cup chopped walnuts
  • 1 cup julienned or "matchstick" carrots
  • ½ cup raisins
  • ½ cup chopped red onion


For the dressing:

  • Whisk together mayonnaise, sugar, vinegar, lemon juice, salt and pepper in a small bowl. Cover and refrigerate while you're preparing the salad.

For the salad:

  • Toss together broccoli, apples, walnuts, carrots, raisins and red onion in a large bowl.
  • Drizzle dressing over salad and toss to coat evenly.  Serve immediately or cover and refrigerate until ready to serve.


  • Low fat or fat-free mayo can be substituted for regular mayonnaise.
  • To prevent browning, toss apples in a little lemon juice before adding to salad.
  • Your favorite nuts can be substituted for walnuts, such as sunflower seeds or pecans.
  • Dark raisins, golden raisins or dried cranberries can be used.
  • This is best when served within 24 hours, although it will last up to 3 days in the fridge (when properly stored in an airtight container).
  • Adjust salt and pepper to your personal taste or omit if desired.