Homemade Broccoli Salad Dressing (Two Ways)
Elena's lighter Kewpie-lemon dressing and the classic mayo-vinegar version. Both take 10 minutes and get better the longer they sit.
Ingredients
Check off as you go
- -- CLASSIC DRESSING --
- 3/4 cup (180 g) good-quality mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- -- KEWPIE-LEMON DRESSING --
- 1/2 cup (120 g) Kewpie mayonnaise
- 1/4 cup (60 g) full-fat Greek yogurt
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon fine salt
- 1 small clove garlic, finely grated (optional)
Instructions
- 1
CLASSIC: Whisk together mayonnaise, apple cider vinegar, honey or sugar, salt, and pepper in a small bowl until completely smooth. Taste and adjust. More sugar if too sharp, a few extra drops of vinegar if too flat.
- 2
KEWPIE-LEMON: Zest the lemon before juicing it. Whisk together the Kewpie, Greek yogurt, lemon zest, lemon juice, rice wine vinegar, and salt until smooth. Add garlic if using. The dressing should be creamy with a bright lemon note.
- 3
Wash and dry the broccoli florets thoroughly. Any surface moisture dilutes the dressing. Pat dry and leave on a clean cloth for 10 minutes if you have time.
- 4
Pour the dressing over 4 to 5 cups of raw broccoli florets. Toss well to coat every piece.
- 5
Cover and refrigerate for at least 1 hour before serving. Two hours is better. The acid gently tenderises the raw florets and the flavours come together. Keeps for 5 days (classic) or 4 days (Kewpie) in an airtight container.
Tips for Success
- ✓Dry the broccoli completely. Extra water is the main reason dressings go runny.
- ✓Make it the night before. Day-two broccoli salad beats day-one every time.
- ✓Use lemon zest, not just lemon juice. Zest gives flavour without extra liquid.
- ✓To tame raw red onion: soak diced onion in cold water for 10 minutes, drain, and pat dry. Removes the sharpness, keeps the crunch.
- ✓I never add sugar to the Kewpie version. Kewpie is already slightly sweet.
- ✓If the dressing is too sweet, add a few drops more vinegar. Vinegar fixes balance faster than salt.
- ✓Rice wine vinegar is milder and suits the Kewpie version beautifully. Find it at any Asian supermarket.
- ✓Cut florets to bite size only. Tiny pieces turn to mush after an hour in dressing.
Nutrition (per serving)
Frequently Asked Questions
What can I use instead of mayo in broccoli salad?
Greek yogurt is the most practical swap. Use the same volume as the mayo and reduce the vinegar slightly because yogurt is already tangy. For a completely different style, a honey Dijon vinaigrette works well: olive oil, Dijon mustard, honey, apple cider vinegar, and garlic.
Why does broccoli salad get watery?
Wet broccoli. If the florets are not dried after washing, the water thins the dressing over time. Dry thoroughly before tossing and the problem disappears.
Can you make broccoli salad ahead of time?
Yes, and you should. Made 12 to 24 hours ahead, it is noticeably better than fresh. Keeps well for up to 4 days. If making more than a day ahead, store the dressing separately and toss 2 hours before serving.
What kind of vinegar do you use for broccoli salad dressing?
Apple cider vinegar is the standard. Mild and slightly fruity. White wine vinegar is sharper. Rice wine vinegar is the mildest and suits the Kewpie version well. Avoid red wine vinegar — too assertive.
