Southern-Style Broccoli Salad

Southern-Style Broccoli Salad recipe, almonds, dried cherries, dried cranberries, raisins

Southern-Style Broccoli Salad

This Southern-Style Broccoli Salad recipe is amazingly simple, so delicious, and is a culinary journey into Southern Tea Rooms. Fresh broccoli, toasted almond slivers, raisins, red onion, celery, and my addition of other dried fruits are all tossed together with a simple slaw dressing. I could cheerful eat the entire bowl. By. My. Self.  

I don’t think I have ever been to a Tea Room, or Soup Kitchen, or Southern Cafe that didn’t serve a variation of this Broccoli Salad. And I don’t think I’ve ever been to any of those places that I haven’t ordered it. This is salad perfection.

There is another version of this that I have published that has broccoli and cauliflower, along with bacon and sesame seeds that is really delicious, too. Honestly, I don’t think you could go wrong with either one.

For some reason, though, I’ve been craving this one. I was shopping at a local market the other day and noticed some fabulous slivered almonds in the produce section. That’s all it took to persuade me to make this recipe. As I was throwing it together, I realized that I hadn’t published it yet. So, here you are!

Since this version is a bit sweeter with the inclusion of the dried fruits, I cut back on the sugar in the very simple slaw dressing I’ve used. If you’ve been following me for a while, you know that I have “issues” with high-fructose corn syrup, so I’ve been making my own slaw dressing for years; it’s simple to make from scratch.

Of course, I use only mayonnaise for my slaw dressing. And I’m one of those Southerners who use only Duke’s brand when I don’t make my own. I grew up in a family full of die-hard Hellman’s mayonnaise devotees, but after reading about the regional debates regarding Hellman’s vs. Duke’s I resolved to give Duke’s a try. The conversion was, shockingly to my sister, immediate; ever since then, I’ve been singing the praises of Duke’s to anyone who will listen. And many who don’t care one way or the other. *wink*

But, if you haven’t tried Duke’s, and if you can find it in your area, please give it a try. You won’t regret it. The flavor is deep and lemony and very close to a homemade mayonnaise.

As for the salad, it’s just chopped fresh broccoli, a bit of red onion (totally optional if you don’t like onions and really delicious without it), celery, toasted almond slivers and some dried fruits. The versions that I’ve always had at Tea Rooms only had raisins. Since I love dried fruits of all kinds, I started adding others depending on what I had on-hand. In this salad, there are golden raisins, cranberries, blueberries and tart cherries. I. Die.

Now, you won’t die if you make this, but you will thank me. That, I can guarantee!


4.5 from 2 reviews
Southern-Style Broccoli Salad
Prep time
Total time
Fresh chopped broccoli, along with red onion, celery, toasted slivered almonds and dried fruits are tossed with a simple homemade slaw dressing for a salad that is delightfully fresh, amazingly delicious, and will transport you to a Southern Tea Room. Don't forget your straw hat!
Recipe type: Salad
Serves: 6-8
  • 4 cups chopped fresh broccoli
  • 1 cup slivered almonds, toasted
  • ½ cup diced celery
  • ½ cup dried golden raisins
  • ½ cup dried cranberries
  • ½ cup dried tart cherry/blueberry mix
  • ¼ cup minced red onion
  • ½ cup mayonnaise
  • 1½ tablespoons sugar
  • 1 tablespoon apple cider vinegar
  1. Place all of the salad ingredients into a large bowl.
  2. Set aside.
  3. Place all of the ingredients for the slaw dressing in a small bowl and whisk to combine.
  4. Just prior to serving, pour the slaw dressing over the salad and toss to combine.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Fruits, Meatless Monday, Picnic Fare, Salads, Side Dishes, Southern. Bookmark the permalink.

6 Responses to Southern-Style Broccoli Salad

  1. Jody Curtis says:

    O.K. I am a die hard Hellman’s fan, only because of your encouragement, I will try the Dukes! What fun to be a part of your foodie endeavor!


    • Jody, I hope you love it! I’ve only met two people who took the challenge and stayed with Hellman’s. And that was because of the lemony flavor. Honestly, both are good, but I really think Duke’s tastes most like homemade! Hope you’ll let me know what you think! And thank you for being here and commenting! P~

  2. Oh I love a good broccoli salad. 🙂 YUM-EEE!!! And here in Louisiana, our preferred mayo brand is Blue Plate, all the way. I guess it’s our local equivalent of Duke’s (we don’t get that here). Yay regional products!! 🙂

    • I’ve really been on a broccoli kick lately. This is one of our favorites. Mr. Saucy will devour it! And yes, it’s funny how regional products get such a following, I love it, too. For a long time, I couldn’t find Duke’s in our area, although I was aware of the brand from reading about people who were adamant one way or another. I’d love to try some Blue Plate. I’ll have to keep my eyes peeled for it. Thanks! P~

  3. Leonard Surprenant says:

    I’m wondering if you only chop the flowers or the stems also.

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