Step 1: Prepare the broccoli. Wash the broccoli heads thoroughly. Cut the florets into small, bite-sized pieces. Ensure they are uniform for even texture. If desired, you can blanch the broccoli for 1-2 minutes in boiling water, then immediately plunge into ice water to retain color and crispness, though it's typically served raw in cold broccoli salad recipes.
Step 2: Chop the red onion. Finely dice the red onion. If you find raw red onion too strong, you can soak it in cold water for 10 minutes, then drain thoroughly before adding to the salad.
Step 3: Cook and crumble bacon. Cook your bacon slices until they are perfectly crispy. Drain them on a paper towel-lined plate to remove excess grease. Once cooled, crumble the bacon into small pieces.
Step 4: Whisk the dressing. In a medium bowl, combine the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper. Whisk well until the dressing is smooth and all the sugar has dissolved. Taste and adjust seasoning as needed. This tangy dressing is what makes this one of the best cold broccoli salad recipes.
Step 5: Combine ingredients. In a large mixing bowl, add the prepared broccoli florets, diced red onion, crumbled bacon, and raisins. Pour the dressing over the ingredients.
Step 6: Toss to coat. Gently toss all the ingredients until everything is thoroughly coated with the creamy dressing. Make sure the cold broccoli salad is evenly mixed, so every spoonful has a balanced flavor.
Step 7: Chill the salad. Cover the bowl and refrigerate the cold broccoli salad for at least 1 hour before serving. This chilling time allows the flavors to meld together beautifully and the broccoli to slightly soften while remaining crisp. For best results, chill for 2-4 hours, or even overnight.