It only takes about 10 minutes to make an incredibly flavorful broccoli salad—crisp broccoli florets tossed with bacon, raisins and cashews, finished in a creamy coleslaw dressing. This easy, crowd-pleasing side is perfect for barbecues, potlucks, or a quick weeknight complement to grilled meats.
If you’ve ever loved Joan’s Broccoli Madness from the old Sweet Tomatoes/Souplantation buffet, this homemade version will bring back those familiar flavors. The salad balances sweet, salty and crunchy textures and comes together fast—ideal alongside smoked brisket, grilled chicken or any favorite barbecue main.
Table of contents
- Ingredients
- Instructions
- How much salad per person?
- What to serve it with
- More easy summer side dishes
When I first tried Joan’s Broccoli Madness at Sweet Tomatoes (also called Souplantation in Southern California), I was captivated by the bright, crunchy flavor. That famous salad even appears as a packaged product at some stores, but making a fresh version at home is faster and tastier—especially when you prepare it in about 10 minutes.
I began making this broccoli salad regularly in 2017 and it quickly became a staple at our cookouts. It’s a great make-ahead side: the flavors meld as it chills, and leftovers are often better the next day. I use a creamy coleslaw dressing to recreate the slightly sweet, tangy finish that makes this recipe so addictive.
Ingredients
- Fresh broccoli – raw florets. No need to cook unless you prefer a softer texture; if you do steam, limit to 1–2 minutes so the broccoli stays firm.
- Red onion – finely diced. White, yellow or sweet onions can be substituted if needed.
- Raisins – regular seedless raisins add sweetness; you can mix golden and purple raisins for variety.
- Cashews – roasted, salted cashews for crunch. Halves, pieces or whole work well.
- Bacon bits – real cooked bacon crumbles are recommended for best flavor. Use store-bought real bacon bits or cook and crumble your own. (To make a vegetarian version, use imitation bacon bits.)
- Coleslaw dressing – a creamy coleslaw dressing ties the salad together. Use your preferred store-bought dressing or a homemade coleslaw dressing for a fresher taste.
Instructions
This broccoli salad comes together in two simple steps:
- In a large bowl, combine broccoli florets, diced red onion, raisins, cashews and real bacon bits.
- Add the coleslaw dressing and toss until all ingredients are evenly coated.
For best flavor, cover and refrigerate the salad for at least 30 minutes before serving so the dressing can meld with the ingredients. Serve chilled or at cool room temperature.
How much salad per person?
This recipe yields about 6 cups of broccoli salad. Plan roughly 1 cup per person if you’re serving just one or two side dishes. If your menu includes several sides, plan for about 1/2 cup per person. Leftovers keep well in the refrigerator for up to 5 days and often taste even better after the flavors have time to marry.
What to serve it with
- Smoked brisket
- Grilled marinated tri-tip
- Smoked pork chops
- Grilled marinated sirloin steak
- Grilled bacon-wrapped shrimp
- Smoked pulled pork
More easy summer side dishes
This broccoli salad pairs perfectly with grilled or smoked mains and complements a variety of other sides. Consider serving it with pasta salad, baked beans, roasted vegetables, or a fresh quinoa or potato salad for a full cookout spread.
- Bacon, tomato and avocado pasta salad
- BBQ baked beans
- Roasted cauliflower salad with creamy avocado dressing
- Caprese quinoa salad
- Instant Pot potato salad
- Grilled Brussels sprouts
- Jicama slaw
- Tomato and basil bruschetta
Broccoli Salad
Summary: A fast, crowd-pleasing broccoli salad made with bacon, raisins and cashews, tossed in a creamy coleslaw dressing. Ready in about 10 minutes.
Servings: 6 people
Prep time: 10 minutes
Total time: 10 minutes
Ingredients
- 4 cups broccoli florets
- 1/2 cup red onion, small dice
- 1/2 cup raisins
- 1/2 cup cashews, roasted & salted
- 1/2 cup real bacon bits (or imitation bacon bits for a vegetarian option)
- 1/2 cup coleslaw dressing
Instructions
- Combine the broccoli, red onion, raisins, cashews and bacon bits in a large bowl.
- Add the coleslaw dressing and toss until everything is well coated.
- Serve immediately or refrigerate, covered, until ready to serve. For best flavor, chill at least 30 minutes so the dressing can blend with the ingredients.
Notes
- To make this recipe vegetarian, use imitation bacon bits.
- This recipe is gluten free when using a gluten-free dressing—always check labels to be sure.
- Leftovers can be stored, covered in the refrigerator, for up to 5 days.
- If you prefer a softer broccoli texture, steam florets for 1–2 minutes, then cool before mixing into the salad.
Nutrition Facts (per serving)
- Calories: 242 kcal
- Carbohydrates: 23 g
- Protein: 8 g
- Fat: 14 g
- Saturated Fat: 3 g
- Cholesterol: 12 mg
- Sodium: 386 mg
- Potassium: 410 mg
- Fiber: 5 g
- Sugar: 6 g
- Vitamin C: 56 mg