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Easy Peasy Broccoli Salad

I finally unpacked my new Jamie Oliver food processor, and used it to prepare my broccoli salad. I now call it my easy peasy broccoli salad, because the tough part can be done by my JO food processor! No, this isn’t a sponsored post, although you can consider it sponsored by C, since he bought me the JO food processor.

Easy Peasy (with the JO food processor) Broccoli Salad


4-5 heads of broccoli 2 packs of almonds (chopped into slivers, not sliced) 1 pack of cranberries 1 pack of back bacon (optional)



1 large jar of mayonnaise (I normally use Kraft, but it was unavailable when I went grocery shopping that day) Distilled white vinegar Sugar (Fine grain sugar works best for me)



1. Chop the broccoli into 2-3cm pieces. (Told you this was the hard part! I used to take an hour to do this, but my JO food processor made short work of it within minutes.)

I went a little overboard with the JO food processor, and the broccoli ended up being chopped a little too finely. Oops.


2. Cut the back bacon into 3-5cm pieces.

Ready to be fried in my pretty pink pan.


3. Fry the back bacon till it is nice and crispy. Leave it to cool while you prepare the dressing.

Sizzling in bacon fat.


4. Scoop mayonnaise out of jar into a large mixing bowl. Whisk it a little to even it out.

5. Pour about 120ml of distilled white vinegar into a separate bowl, and add 80g of sugar to it. You can vary the amount of vinegar or sugar, based on your own preferences. A good guide for the amount of sugar would be slightly more than half the amount of vinegar. Stir well, until sugar has dissolved in the vinegar.

White vinegar and sugar mixture


6. Add the white vinegar and sugar mixture to the mayonnaise. (Don’t panic when lumps begin to form.)

Blurry photo of the initial lumpy mixture.


7. Stir or whisk the mixture until the lumps have dissolved (or become too small for you to be bothered by them). Taste the dressing, and add more sugar if necessary. Remember to stir well after adding more sugar.

No more lumps!


8. Put the chopped broccoli, almond slivers, cranberries, and back bacon into a large container.

Ready to be mixed.


9. Pour the dressing over the ingredients, and mix well.

All done!


10. Cover the container, and leave it overnight in the fridge. You can stir it again after a few hours, to ensure that the ingredients get to soak evenly in the dressing. (This salad tastes best if it is left to sit overnight in the fridge, but if you don’t have that much time, make sure it is chilled for a few hours before serving it.)

11. Enjoy!

PS. Don’t worry that the broccoli isn’t cooked beforehand. It doesn’t taste raw at all (to me at least). If it really bothers you, you can blanch it in boiling water before chopping it up. Add less dressing to the salad if you do blanch the broccoli, so that it won’t get too soggy.

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