Side Dishes
This broccoli salad recipe with cheese and mayonnaise delivers the perfect balance of crispy celery crowns and creamy dill-mayo dressing that clings to every floret. 💛 The secret lies in fresh ingredients and precise timing—crunchy vegetables stay crisp while the cheese-mayo dressing creates velvety pockets of flavor.
I developed this recipe after years of testing, and it's now my go-to for potlucks, summer gatherings, and quick weeknight meals.
The magic happens in the dressing, where sharp cheddar cheese melts into creamy mayonnaise with fresh dill and a touch of vinegar for brightness. Meanwhile, the vegetables get a quick blanch to maintain their vibrant color and crisp texture.
This isn't your basic broccoli salad—it's a creamy, cheesy, crunchy masterpiece that holds up for hours without wilting.
By the time you serve it, you'll have a salad that's rich enough to stand alone but light enough for any meal. The contrast of crisp celery and tender broccoli against the creamy cheese dressing creates every bite into a satisfying texture experience.
Perfect for feeding a crowd or meal prepping ahead, this recipe stays fresh in the fridge for up to three days.
Serve it alongside grilled meats, as a hearty appetizer, or as a complete vegetarian meal with crusty bread. The combination of textures and flavors makes it irresistible—creamy, crunchy, and utterly delicious without being overly heavy. Let's get started!
Ingredients for broccoli salad recipe with cheese and mayonnaise
Fresh broccoli, crisp vegetables, and creamy cheese dressing make this salad irresistible.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broccoli Crowns 🥦 | 2 lbs | Cut into bite-sized florets |
| Red Onion 🧅 | 1 whole | Thinly sliced for crisp texture |
| Celery Sticks 🥬 | 4 whole | Cut into 1-inch pieces |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6 months minimum |
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Fresh Dill 🌿 | ½ cup | Chopped, stems removed |
| White Vinegar 💧 | 2 tbsp | For brightness and tang |
| Granulated Sugar 🍬 | 1 tbsp | Balances vinegar acidity |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for freshness |
| Vegetable Oil 🫒 | 2 tbsp | For blanch preparation |
| Ice Cubes ❄️ | 1 cup | For quick cooling |
The broccoli is the star here—freshness matters most. Grab crowns from the produce section (the pre-cut ones save time, but whole florets stay crunchier). Trader Joe's or Whole Foods have the best quality, but any grocery store's broccoli works if it's bright green and firm. The celery should snap when broken—no wilted stems. I always buy extra because it keeps well and adds that perfect crunch. For the cheese, sharp cheddar is non-negotiable—it melts into the mayo beautifully and adds that tangy depth the dressing needs.
No fresh dill? Dried works at half the amount, but fresh is ideal. Running low on mayo? Greek yogurt mixed with a little olive oil gives a similar texture (though it won't be as rich). The vinegar can be swapped for lemon juice if you prefer, but white vinegar's sharpness cuts through the creaminess perfectly. For the blanch: boil the veggies for exactly 1 minute, then plunge into ice water—no longer or they'll get mushy. Baby carrots or radishes can join the mix if you want extra crunch, but keep the ratios balanced so the broccoli stays the star.
This salad tastes even better the next day—3 days max in the fridge. Store the dressing separately if you want to keep the veggies crisp longer. I always double the batch because it disappears fast at gatherings. For potlucks, I serve it in a glass bowl with a lid so the dressing doesn't pool at the bottom. The cheese-mayo mixture keeps for 5 days in the fridge if stored in an airtight container—perfect for meal prep.
Why You'll Love This Recipe
- Here’s what sold me: that satisfying snap of the celery and onion against the creamy mayo, then the sharp chedddar melts just enough to coat every bite. It’s like a grown-up version of mac and cheese, but with way more texture. My husband always grabs the last piece—no question.
- No-Cook Magic: I swear by this salad when I’m too tired to turn on the oven. Just chop the broccoli crowns into bite-sized florets, slice the red onion and celery, then toss everything with mayo and sharp cheddar—no cooking required. The crunch from the raw veggies and the creamy cheese do all the work.
- Cheese-Crusted Crunch: Here’s what sold me: that satisfying snap of the celery and onion against the creamy mayo, then the sharp chedddar melts just enough to coat every bite. It’s like a grown-up version of mac and cheese, but with way more texture. My husband always grabs the last piece—no question.
- Picnic Table Hero: This salad travels perfectly. Pack it in a container with a lid, and it stays fresh for days without wilting. I bring it to BBQs, potlucks, or even just a lazy weekend at the park—no reheating, no fuss. The mayo keeps it rich, and the cheddar won’t slide out of the container.
Step-by-step instructions for broccoli salad with cheese and mayonnaise
Here's how to make this creamy, crunchy masterpiece with perfectly crisp broccoli and celery.
🥘 Step 1: Blanch the Broccoli for Crisp-Tender Perfection
Fill a large pot with 4 quarts water and bring to a rolling boil. Add the 2 lbs fresh broccoli crowns and cook for exactly 2 minutes. You're aiming for bright green florets that stay crisp—overcooking turns them mushy.
Meanwhile, prepare an ice bath using the 1 cup ice cubes in a large bowl filled with cold water. When the broccoli reaches 2 minutes, drain it immediately and plunge into the ice bath for 2 minutes. This stops the cooking process instantly and keeps the color vibrant. Drain well and set aside.
🥘 Step 2: Prepare the Crunchy Vegetable Mix
In a large mixing bowl, combine the blanched broccoli with the 1 whole red onion (thinly sliced) and 4 whole celery sticks (cut into 1-inch pieces). Toss gently to distribute everything evenly. The onion and celery will add that classic crunch that keeps this salad satisfying.
Here's the thing—don't skip the blanching. Raw broccoli gets soggy when mixed with mayo, but blanched florets stay crispy while absorbing all that creamy goodness. The celery and onion should be cut uniformly so every bite has that perfect crunch.
👨🍳 Step 3: Make the Creamy Dill Dressing
In a medium bowl, whisk together the 1 cup mayonnaise, 0.5 cup chopped fresh dill, 2 tbsp white vinegar, 1 tbsp granulated sugar, 1 tbsp lemon juice, 1 tsp salt, and 0.5 tsp black pepper. The sugar balances the vinegar's acidity while the lemon juice brightens everything up.
I like to taste the dressing before adding it to the salad. It should be tangy but not overpowering, with a nice dill flavor that sings. If it needs more brightness, add another ½ teaspoon lemon juice. This is your flavor foundation—don't skimp on the dill or you'll miss out on that classic flavor.
🥘 Step 4: Combine and Chill for Maximum Crunch
Add the dressing to the vegetable mixture and toss gently but thoroughly to coat everything evenly. Then fold in the 1.5 cups shredded sharp cheddar cheese until fully distributed. The cheese should melt just slightly from the mayo's warmth, creating those little creamy pockets throughout.
Cover the bowl and refrigerate for at least 1 hour (I prefer 2 hours if possible). This chilling time is crucial—it lets all the flavors meld together while keeping the celery and onion crisp. Don't rush this step or you'll end up with a soggy salad. The longer it chills, the better the texture and flavor.
🍽️ Step 5: Serve with Confidence
Before serving, give the salad one final toss to redistribute everything. The broccoli should be bright green, the celery and onion crisp, and the cheese melted into creamy strands throughout. Taste and adjust seasoning if needed—sometimes the cheese needs a little more salt.
This salad keeps well in the fridge for up to 3 days, though I find it's best enjoyed fresh. The contrast of crisp vegetables, creamy cheese, and tangy dressing makes every bite irresistible. Serve it as a side dish or even as a main course with some crusty bread.
Pro Tips For Making Broccoli Salad Recipe With Cheese And Mayonnaise
- Blanch Broccoli First: Drop broccoli florets into boiling water for 30 seconds, then plunge into ice water. This stops cooking, keeps the color vibrant, and prevents that sad, limp texture—especially important when mixing with mayo later.
- Soak Red Onion: Toss thinly sliced red onion in cold water for 10 minutes before draining. The acidity mellows the bite, so it doesn’t overpower the cheddar and mayo. (Yes, even if you’re impatient like me.)
- Dice Cheese Small: Cut sharp cheddar into ¼-inch cubes—any larger and they’ll melt unevenly when tossed with mayo. A sharp knife and steady hand make this faster than you’d think.
- Mix Dressing Last: Toss everything dry first, then fold in mayo just before serving. This keeps the broccoli crisp and prevents sogginess—no one wants a sad, gloppy salad. (Your future self will thank you.)
Troubleshooting perfect results
Dressing Too Thin?
If your dressing looks too thin after mixing, it’s likely because the cheese melted too much. To fix this, whisk in an extra 2 tablespoons mayonnaise or 1 tablespoon Greek yogurt to restore creaminess.
Chill the dressing for 10 minutes before adding it to the salad—this helps thicken it naturally. 💛
Broccoli Turning Mushy
Overcooked broccoli is the #1 culprit behind soggy salad. Stick to blanching for exactly 2 minutes—no more! If you accidentally overcook it, try adding 1 tablespoon lemon juice to the dressing to brighten flavors and mask any bitterness.
For future batches, use a timer and prepare your ice bath beforehand.
Onion Too Strong
The sharpness of red onion can overpower the delicate flavors. To mellow it, soak the sliced onion in ½ cup cold water for 10 minutes before adding to the salad.
Drain well before mixing. If the salad is already made, balance the flavor with an extra 1 teaspoon sugar or ½ teaspoon honey** in the dressing.
Cheese Not Melting
If your shredded cheese stays clumpy, it’s likely too cold. Warm the dressing slightly (up to 70°F) by sitting the bowl in warm water for 2 minutes before folding in the cheese. Alternatively, use ½ cup sour cream instead of mayo—it melts cheese better while keeping the dressing creamy.
Salad Too Dry
Mayo-based dressings can dry out veggies over time. To revive a dry salad, drizzle with 1-2 tablespoons milk or buttermilk and toss gently. For extra moisture, add 2 tablespoons finely chopped pickles (they release liquid) or a splash of apple cider vinegar to the dressing before mixing.
Dressing Separating
This happens when mayo and cheese don’t fully emulsify. Fix it by whisking in 1 teaspoon Dijon mustard or ½ teaspoon ground mustard powder to help bind the ingredients.
For prevention, mix the dressing ingredients thoroughly and let it sit for 5 minutes before adding to the salad—this gives the cheese time to melt smoothly. ✨
Nutrition facts
Frequently asked questions
Can I substitute Greek yogurt for mayonnaise?
Yes! Greek yogurt works beautifully as a lighter alternative. Use ½ cup Greek yogurt plus 2 tablespoons olive oil to replace 1 cup mayonnaise. The salad will have a tangier flavor, but the creamy texture remains. For extra richness, add 1 tablespoon sour cream as well.
How do I keep the celery extra crispy?
Blanching the celery with the broccoli is key! Cut the celery into 1-inch pieces, boil for exactly 1 minute (same as broccoli), then shock in ice water. For even more crunch, soak the celery in ice water for 5 minutes before adding to the salad. Store it in the fridge in a sealed container with a paper towel to absorb moisture.
What's the best cheese alternative for dairy-free?
For a dairy-free version, use 1.5 cups shredded vegan cheddar (like Daiya or Violife) or 1 cup cashew cream (blend soaked cashews with lemon juice and salt). The texture will be slightly different, but the tangy flavor remains. Add 1 teaspoon nutritional yeast for a cheesy depth.
Can I make this salad ahead of time?
This salad tastes even better the next day. Store the dressing and vegetables separately in airtight containers for up to 3 days. Combine them just before serving to maintain maximum crunch. For potlucks, assemble it 2 hours ahead and refrigerate—it'll still be fresh and flavorful.
Why does my dressing get too thick?
Cold cheese thickens mayo-based dressings. To fix it, whisk in 1-2 tablespoons milk or buttermilk to loosen the texture. For prevention, let the dressing sit at room temperature for 5 minutes before mixing with the salad. If it's still too thick, add another ½ teaspoon lemon juice**—the acidity helps thin it naturally.