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Broccoli salad (camp style)

During December we had the privilege to go camping with family. To accommodate almost 30 people for dinner, we divided into groups to make side dishes for the braai every night. I decided to make this camp friendly broccoli salad. It’s fresh, colourful and takes a few minutes to put together. 


  • 1-2 heads of fresh broccoli, chopped 

  • 1 red bell pepper, chopped 

  • 50g peanuts

  • 50g cranberries (or raisins) 

  • ⅓ cup pickled red onion (recipe below)

  • 1 cup cheddar cheese, cubed or grated 

  •  ⅔ cup mayonnaise (or enough to cover the broccoli) 

  • Dash of milk  

  • Salt and pepper to taste 


Pickled red onion: 

  1. Thinly slice red onions.

  2. Add the sliced red onions into a glass jar. 

  3. Top up the jar with white spirit vinegar. 

  4. Store in the fridge to use in salads, on burgers, or on wraps. 

Broccoli salad:

  1. Add the broccoli, red pepper, peanuts, cranberries, red onion and cheese into a salad bowl (or when camping, use tupperware).

  2. Make the sauce by thinning the mayonnaise with a bit of milk and add it to the salad bowl. If the salad is dry, add more mayonnaise. Use reduced oil mayonnaise if you are opting for a low calorie option. 

  3. Mix well and season with salt and pepper. 

  4. Allow the salad to cool for 1-2 hours in the fridge before eating.

Serves 8-10 people as a side dish.

Nutritional information:

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