Creamy Broccoli Salad — Damn Delicious

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Creamy Broccoli Salad

The BEST broccoli salad you will ever have. With cheese, cashews, onion and dried cranberries. And the creamy dressing is HEAVEN!

I must start by saying.

Don’t be fooled by those yellow blocks of cheese.

It looks a lot like butternut squash.

Because I wouldn’t do you guys wrong like that.

We need that pile of cubed cheese in our broccoli salad.

And we also need the creamiest dressing of all time.

A dressing so good, you can take your spoon and guzzle it down.

Creamy Broccoli Salad

Yield: 8 servings

Prep Time: 10 minutes

Total Time: 10 minutes

The BEST broccoli salad you will ever have. With cheese, cashews, onion and dried cranberries. And the creamy dressing is HEAVEN!


  • 5 cups coarsely chopped broccoli florets
  • 3 ounces cheddar cheese, diced
  • 1/3 cup cashews
  • 1/4 cup diced red onion
  • 1/4 cup dried cranberries

For the dressing

  • 1/3 cup mayonnaise
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 1 tablespoon apple cider vinegar


  1. To make the dressing, whisk together mayonnaise, milk, sugar and apple cider vinegar in a small bowl; set aside.
  2. In a large bowl, combine broccoli, cheese, cashews, onion and cranberries. Stir in mayonnaise mixture and gently toss to combine.
  3. Cover and chill 1 hour before serving.

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I’ve made a similar version of this for years and am eager to try yours, since the dressing is a bit different and the addition of cashews sounds fabulous. One tip I do is to blanch the broccoli in boiling water for 2-3 minutes, then douse with cold or ice water to stop it from cooking. This softens it just enough so it’s not so hard in the salad. Don’t cook beyond that though, or you’ll cook the broccoli. You just want to blanch it enough to soften it and make it über bright green. Thanks for the recipe!

Love the tip – thank you!

Hi! Do I use fresh broccoli or frozen? Thanks and I love your recipes!

Sounds real good.

But… I would have to add bacon. To me it just isn’t broccoli salad without the bacon.

I can’t argue with that! 🙂

This will be delicious…. :O)

Can I substitute the mayonnaise .
Love love love your recipes and just purchased your book last week and have already made 4 meals …amazing and so quick and delicious….thanks

Yogurt would be a great substitute!

Great video to the right! I’m dairy-free so I may substitute the cheese with goats cheese. Stunning recipe! I love loads of broccoli in a dish.

Goats milk is dairy…

This sounds great! Broccoli salad is always one of my favorite summer dishes

This looks fabulous! My mother-in-law shared a broccoli slaw recipe with me, but her dressing mix is a “pinch of this and a pinch of that” and I haven’t quite perfected it. My husband loves broccoli. I’m not such a fan.
But then again…I thought I disliked quinoa until I tried your Mexican Quinoa!
Side dishes are not my forte…I have a ton of main dishes and desserts on my website, but the other categories are a bit empty.

Can you use coconut or almond milk in this recipe to substitute regular milk? Thanks!

WONDERFUL, thanks so much, Chungah! And may I just share something with you? My husband & son are the pickiest souls you’ve ever met. They are choosy AND they both have a problem with certain food textures. My husband dislikes anything from a crockpot for this reason, yet when I tell him “it’s a Chungah recipe, relax,” he is completely okay with it. My son is even worse, but he likes Asian food. They both love your food. I like that your recipes are not complicated! Oh…and I also love your recipes. We are a family of Chungah fans. I thank you so much for helping me feed my family.

This looks delicious! Can’t wait to give it a try!

This looks amazing

Just wondering whether elbow or fusilli pasta will go well with the recipe? For mayonnaise, is any kind of mayonnaise fine? My mayonnaise is of the Japanese kind and I understand that its a tad different from the regular kind.

Yes, elbow or fusilli would be great! But I recommend using American mayonnaise, not Japanese.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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