Dolly Parton’s 15-Minute Broccoli Salad Is My New Favorite

Salad isn’t the first preparation for broccoli that I think about, but whenever I’ve eaten it, I’ve thought, “I should have this all the time.” So when I came across Dolly Parton’s recipe for broccoli salad while flipping through her cookbook, Good Lookin’ Cookin’, co-written in 2024 with her sister, Rachel Parton George, I knew I had to try it. If there is anyone you can trust for a reliable broccoli salad recipe, it is our Southern queen, Dolly. 

While I had faith in Dolly, I was still shocked by just how good this broccoli salad is. The fresh, raw broccoli is a hearty alternative to lettuce-based salads, and it’s tossed in a dressing that’s simple yet so delicious—acidic and creamy at the same time. Pops of sweetness from the dried fruit transform the dish from a really good salad to one of the best I’ve ever had.

How To Make Dolly Parton’s Broccoli Salad 

Dolly’s recipe comes together in a snap. The dressing has only three ingredients: mayonnaise, powdered sugar, and apple cider vinegar. While the powdered sugar made me pause, I realized Dolly probably prefers it because it dissolves more easily than granulated sugar.

For the salad, Dolly chops up two large heads of broccoli and a sweet onion into bite-sized pieces. The small pieces are key, so you don’t strain your jaw chomping down on huge chunks of broccoli. 

Dolly mixes the broccoli and onion with a few other add-ins and the dressing before refrigerating the salad for at least one hour before serving to let the flavors of the dressing seep into every bite. The salad can be kept in the fridge for up to four days. 

My Tips for Making Dolly Parton’s Broccoli Salad

I make a few changes to Dolly’s recipe while still maintaining its essence. I omit the bacon and pecans listed in the recipe, and I use dried cranberries instead of raisins, which give the salad a brighter flavor and pop of color. I also use just a third of a sweet onion instead of a whole one. 

Here are a few more ideas for how to add your unique touch to this salad: 

• Additions: Add diced apples, shaved carrots, or shredded cabbage for crunch and extra volume.  
• Dressing: For a lighter salad, substitute some of the mayo with plain yogurt. 
• Seasoning: The mayonnaise made my dressing salty enough that I didn’t need to add salt.
• Serving: The salad is incredible, even if you don’t refrigerate it before digging in!

The salad is a crowd-pleaser and can be enjoyed as part of a larger meal or as a midday snack. It’s great to bring to a potluck, picnic, or barbecue. It’s almost impossible not to go back for seconds, and once you finish your plate, you’ll be thinking, “Wow, I can’t believe I just ate that much raw broccoli in one sitting.”