Broccoli Salad

This side is from Mabel's BBQ, located in Cleveland and Las Vegas.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 cup buttermilk

3/4 cup plain Greek yogurt

1/4 cup apple cider vinegar

2 tablespoons packed light brown sugar

 1 tablespoon Bertman Ball Park Mustard or other stadium-style brown mustard 

1/4 teaspoon grated nutmeg (preferably freshly grated)

1/2 cup chopped fresh dill

Kosher salt and freshly ground pepper

1 large bunch broccoli, cut into small florets; stems peeled, quartered lengthwise and thinly sliced 

1 cup roasted salted peanuts 

1 cup dried cherries

1 cup thinly sliced scallions


  1. In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions.
  2. Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day.
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