Broccoli Salad Recipe With Cheese and Mayonnaise: Crunchy Celery Crowns and Bold Anchovy Zing

This broccoli salad recipe with cheese and mayonnaise delivers the perfect balance of creamy richness and crunchy texture—ideal for potlucks, picnics, or summer gatherings. The secret lies in the bold anchovy dressing that cuts through the sweetness of the cheese and broccoli, while crisp celery crowns add a satisfying bite.

I developed this version after years of testing, ensuring every ingredient plays its part without overpowering the others.

What sets this recipe apart is the foolproof technique for achieving the right texture: tender yet slightly crisp broccoli florets, creamy shredded cheese that melts just enough to coat, and a dressing that clings perfectly without making the salad soggy.

The mayonnaise base provides that classic tangy creaminess, while the anchovies add depth that elevates this from a simple side to a standout dish. Ready in 30 minutes, it’s perfect for meal prep or last-minute gatherings.

The result is a salad that’s bold in flavor but balanced in texture—creamy yet crunchy, tangy yet rich. The dressing clings to every floret, while the cheese adds a satisfying pull-apart quality. This isn’t your average broccoli salad; it’s a crowd-pleaser that holds up for hours without wilting.

Whether served at a backyard BBQ or as a light lunch, it’s designed to impress with minimal effort.

For best results, assemble the salad just before serving to maintain crispness, but the dressing can be made ahead. Store leftovers in an airtight container for up to 3 days, though I’ve found it’s usually gone long before then.

Here’s how to bring it all together—step by step—for a dish that’s as satisfying as it is simple.

Ingredients for broccoli salad recipe with cheese and mayonnaise

Bold flavors and crunchy textures—this salad delivers the perfect balance of creamy cheese and tangy dressing.

The broccoli is the star here—fresh, vibrant florets are a must. Local farmers markets often have the best quality, but any grocery store will do if they're bright green and firm. For the cheese, sharp or medium cheddar adds the perfect tangy bite, but Monterey Jack or Colby work too if that's what you've got. Celery crowns? Don't skip them—they add that satisfying crunch that keeps this salad from feeling too heavy. If you're prepping ahead, store the broccoli and cheese separately until ready to mix, or they'll get soggy.

No anchovies? Capers or a dash of soy sauce can add a similar umami punch, though nothing beats the authentic flavor. The mayonnaise is non-negotiable for that classic creamy texture, but if you're watching calories, Greek yogurt mixed with a little mayo works surprisingly well. For the dressing, Hellmann's or Duke's are my go-tos—they're reliable and flavorful. If you're feeling fancy, try avocado oil mayo for a healthier twist. The red onion adds a nice bite, so don't skip it—just make sure to slice it thinly so it's easy to eat.

This salad keeps beautifully for 3 days in an airtight container, though I've never had leftovers that long. The dressing can be made a day ahead, which is a lifesaver for potlucks. For extra crunch, toss in toasted sunflower seeds or chopped pecans right before serving. If you're serving at a picnic, keep the dressing separate until the last minute to maintain that perfect crisp texture. Trust me—this is the kind of salad that disappears fast, so make extra if you can!

Step-by-step instructions for broccoli salad with cheese and mayonnaise

This salad comes together in minutes but packs layers of flavor—creamy, tangy, and perfectly crunchy.

Bring a large pot of water to a rolling boil. Add the 8 cups fresh broccoli florets and cook for 2 minutes until bright green and tender-crisp. Immediately drain and transfer to a large bowl filled with ice water to stop the cooking process. Let them cool completely—this prevents a mushy salad. Once cooled, drain well and pat dry with paper towels.

Here's the thing—blanching removes bitterness and ensures the broccoli stays crisp rather than soggy. If you skip this step, your salad will turn into a sad, wilted mess. Trust me, it's worth the extra minute or two.

In a medium bowl, whisk together the 1 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp lemon juice, 1 tbsp granulated sugar, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp dried dill. Add the 4 whole anchovy fillets (chopped) and 0.25 cup extra-virgin olive oil, then mix until fully combined. This dressing is the heart of the salad—creamy, tangy, and packed with umami from the anchovies.

I like to let the dressing sit for 5 minutes before using it. This gives the anchovies time to meld into the mayo, creating a smoother, more cohesive flavor. If you're sensitive to anchovy taste, don't worry—the lemon and sugar balance it perfectly.

To the cooled broccoli, add the 2 cups celery crowns, 0.5 cup red onion, and 2 cups shredded cheddar cheese. Toss everything together gently with a large spoon—you want to distribute the ingredients evenly without mashing the broccoli. Now pour the dressing over the top and mix again until everything is well coated.

Here's where it gets fun—taste as you go. If the salad needs more tang, add a splash of extra lemon juice. If it's too thick, stir in 1-2 tablespoons of water to loosen it. The cheese should be evenly distributed, and the celery and onion should add a satisfying crunch with every bite.

Sprinkle the 0.25 tsp crushed red pepper flakes (if using) over the top and toss one last time. Cover the bowl and refrigerate for at least 30 minutes—this lets the flavors meld and the dressing soak into the broccoli. The longer it chills, the better the texture and taste.

Real talk: If you serve this immediately, it'll be good, but letting it rest makes all the difference. The cheese softens slightly, the flavors deepen, and the crunch stays perfect. This is especially important if you're prepping ahead for a picnic or potluck.

Transfer the salad to a serving platter and give it one final toss before serving. The broccoli should be vibrant green, the celery and onion crisp, and the cheese melted just enough to hold everything together. Garnish with extra dried dill or a sprinkle of crushed red pepper flakes if you like a little heat.

This salad keeps well in the fridge for 2-3 days, making it perfect for meal prep. The flavors actually improve over time as the dressing continues to infuse the vegetables. Serve it as a side dish, a light lunch, or even as a topping for grilled chicken or fish—it's that versatile.

Creative variations of broccoli salad recipe with cheese and mayonnaise

Southern-Style Bacon Twist

Swap the anchovies for ½ cup crumbled bacon (cooked until crisp) and add 1 tbsp apple cider vinegar to the dressing. This Southern-inspired variation keeps the creamy mayo base but adds smoky depth.

I like using thick-cut bacon from Oscar Mayer for maximum flavor. Top with ¼ cup chopped pecans for extra crunch and texture. 🥓

Spicy Southwest Fusion

Add ½ cup diced jalapeños and ¼ cup corn kernels to the base ingredients. For the dressing, mix in 1 tbsp lime juice and ½ tsp smoked paprika instead of dill. Use Monterey Jack cheese for a milder, creamier option.

Finish with ¼ cup chopped cilantro and a squeeze of lime before serving. This version brings bold, zesty heat perfect for summer BBQs.

Mediterranean Herb Version

Replace the cheddar with 1 cup crumbled feta cheese and add ½ cup kalamata olives (pitted and halved) to the mix. Swap the dill for 1 tbsp dried oregano and add 2 tbsp crumbled goat cheese to the dressing.

Garnish with ¼ cup toasted pine nuts and a sprinkle of dried oregano for an authentic Greek-inspired twist. The olives add a briny contrast that balances the creamy cheese beautifully.

Asian-Inspired Sesame Dressing

Create a dressing by mixing ½ cup mayonnaise with 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1 tsp grated fresh ginger.

Replace the cheddar with 1 cup shredded mozzarella and add ½ cup shredded carrots and ¼ cup chopped green onions. Top with 2 tbsp toasted sesame seeds and ¼ cup chopped scallions for a fresh, umami-packed variation that’s perfect for Asian-inspired gatherings. 🌶️

Cheesy Ranch Upgrade

Replace the anchovies with 2 tbsp ranch seasoning mix (like Hidden Valley) and add ¼ cup chopped chives to the dressing. Swap the cheddar for 1 cup shredded pepper jack cheese and add ½ cup diced bell peppers to the mix.

This version has a creamy, herby flavor that’s perfect for game day or picnic spread. The ranch seasoning adds a familiar, comforting taste that pairs perfectly with the crunchy veggies.

Sweet and Tangy Fruit Twist

Add 1 cup diced pineapple and ½ cup dried cranberries to the base ingredients. For the dressing, increase the sugar to 2 tbsp and add 1 tbsp honey along with the lemon juice.

Use Colby Jack cheese for a milder, sweeter option. This variation is a crowd-pleaser for holiday gatherings and adds a delightful sweet-tangy contrast to the creamy, cheesy base. 🍍

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