creamy broccoli salad with almonds & raisins

As is very often the case, when I come upon something I instantly want to learn how to make at home, it turns out that Deb at Smitten Kitchen has long had a recipe for something uncannily similar. This is very lightly adapted from her broccoli slaw, and inspired by the broccoli salad banchan at Quarters (where they serve you cheese with your barbecue! Whoa.)


  • 56 cups broccoli florets (about 2 heads of broccoli)
  • ½ cup sliced or slivered almonds
  • ⅓ cup raisins, dried cranberries, or currants
  • ¼ cup finely chopped red onion or shallots
  • ¼ cup Kewpie mayonnaise
  • ¼ cup Greek yogurt
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • Salt and pepper, to taste


  1. If you haven’t already, trim the broccoli, remove the skin from the stems, and cut it into bite-sized pieces.
  2. Toss the broccoli with the almonds, raisins (or dried fruit of your choice) and red onion in a large bowl. In a small bowl, whisk together the mayonnaise, yogurt, sugar, and vinegar. Add the dressing to the broccoli and toss until coated. Season with salt and pepper to taste. Serve immediately or chilled.