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Cranberry Broccoli Salad


  • 1 ¼ cup fresh cranberries chopped
  • ¼ cup sugar
  • 4 cups small pieces of broccoli florets and stems lightly steamed (don’t overcook or they will fall apart!)
  • 4 cups shredded cabbage and carrot slaw mix
  • ½ cup chopped walnuts or pecans
  • ½ cup raisins
  • ¼ cup minced onion
  • 6 slices bacon crisp cooked, drained and crumbled (I don’t use)
  • 1 cup mayonnaise see note below regarding the dressing
  • 3 tablespoons white wine or apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon celery seed
  • Salt and pepper


  1. In a small bowl, combine the cranberries and sugar; cover and chill in the refrigerator until serving time.
  2. In a large bowl, combine the broccoli, shredded cabbage, walnuts, raisins, onion, and bacon.
  3. In another bowl, combine the mayonnaise, vinegar, sugar, and celery seed; season with salt and pepper. Drizzle salad with mayonnaise dressing. You can use all of it, or season it to taste. Toss to combine.
  4. Cover and chill for at least 1 hour or up to 24 hours.
  5. Just before serving, gently fold in the cranberry mixture.

Recipe Notes

I make a half recipe of the dressing (½ cup mayonnaise, 2 teaspoons sugar, 1 teaspoon celery seed, and 1 ½ tablespoons cider vinegar). Source: Teresa Maier’s Simple Suppers column in the Concord Monitor, November 2003