As summer’s warmth invites lighter, fresher meals, it’s the perfect time to indulge in crisp, vibrant salads.
One standout is the Amish Broccoli Salad, a dish deeply rooted in tradition. Hailing from the picturesque countryside of Navarre, Ohio, this salad reflects the simplicity and wholesome flavors of Amish cooking.
More than just a recipe, it’s a taste of Ohio’s renowned “Amish archipelago,” a region celebrated not only for its scenic charm but also for its abundant broccoli harvests.
Navarre sits charmingly at the northern edge of Ohio’s Amish country and is also home to the fragrant Nickle’s Bread bakery.
Its unique bakery-like aroma drifts through the air, harmonizing with the rural landscape where broccoli flourishes in the mild climate. These ideal conditions nurture the highest-quality broccoli, making it the highlight of this beloved salad recipe.
Ingredients:
- 4 cups bite-sized fresh broccoli florets
- 1/2 cup finely diced red onion
- 1/2 cup grated plant-based cheddar cheese (or regular if not vegan)
- 1/4 cup crispy plant-based bacon bits (or traditional if preferred)
- 1/4 cup roasted sunflower seeds
- 1/2 cup dairy-free mayonnaise (or regular)
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup or coconut sugar
- Salt and freshly ground black pepper, to taste
Instructions:
Step 1: In a large mixing bowl, combine broccoli, red onion, cheese, bacon bits, and sunflower seeds.
Step 2: In a separate bowl, whisk together mayonnaise, apple cider vinegar, maple syrup (or coconut sugar), salt, and pepper until smooth and creamy.
Step 3: Pour the dressing over the broccoli mixture and toss until everything is well coated.
Step 4: Refrigerate for at least 1 hour to allow the flavors to meld together.
Step 5: Serve chilled for a crisp and flavorful bite.
Broccoli: A Versatile Vegetable
Amish Broccoli Salad
Broccoli comes in a variety of cultivars, each suited for different growing seasons, according to the Clemson University agriculture extension:
- Packman – An early-season variety that produces a uniform main head harvest, followed by abundant side shoots.
- Everest – Highly resistant to head rot and downy mildew, making it a dependable choice for diverse climates.
- Premium Crop – A mid-season variety known for its large, high-quality heads and minimal side shoot growth.
- Southern Comet – Similar to Packman, this variety is valued for its adaptability and generous yield.
A Salad That Stands the Test of Time
Amish Broccoli Salad is a perfect blend of textures and flavors, combining crisp, fresh broccoli with the savory richness of bacon and cheese. One of its best qualities? It tastes even better the next day as the flavors meld together into a harmonious bite.
While the classic version is always a hit, those who enjoy a touch of sweetness can experiment by adding raisins or cranberries for a delightful contrast to the savory elements.
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Amish Broccoli Salad
This Amish Broccoli Salad is more than just a recipe—it’s a tribute to tradition and fresh, farm-grown flavors. Whether you’re serving it at a summer picnic or as a satisfying side dish, its crisp texture and wholesome taste make it a standout addition to any meal.
Ingredients
- 4 cups bite-sized fresh broccoli florets
- 1/2 cup finely diced red onion
- 1/2 cup grated plant-based cheddar cheese (or regular if not vegan)
- 1/4 cup crispy plant-based bacon bits (or traditional if preferred)
- 1/4 cup roasted sunflower seeds
- 1/2 cup dairy-free mayonnaise (or regular)
- 2 tablespoons apple cider vinegar
- 2 tablespoons maple syrup or coconut sugar
- Salt and freshly ground black pepper, to taste
Instructions
- In a large mixing bowl, combine broccoli, red onion, cheese, bacon bits, and sunflower seeds.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, maple syrup (or coconut sugar), salt, and pepper until smooth and creamy.
- Pour the dressing over the broccoli mixture and toss until everything is well coated.
- Refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve chilled for a crisp and flavorful bite.