This low acid broccoli salad keeps things mild by using yogurt or extra sour cream instead of vinegar and avoiding citrus-based dressings. The broccoli stays crisp, and the mix of cheddar, cranberries, and sunflower seeds adds both sweetness and crunch. It’s perfect for picnics, meal prep, or as a side for low acid diets.

Ingredients Needed

5–6 cups broccoli florets (450g): fresh, bite-sized pieces.
1 cup cheddar cheese (115g): choose mild or medium, not sharp.
⅔ cup dried cranberries (85g): look for unsweetened if possible.
½ cup unsalted sunflower seeds (60g): gentle crunch without added salt or acid.
½ cup cooked crumbled bacon (60g): avoid smoked or cured varieties if sensitive.
⅓ cup red onion (50g): optional; replace with green onion for milder flavor.

Dressing (Low Acid Version)

¾ cup olive oil mayonnaise (175g): creamy and acid-free.
¼ cup full-fat sour cream or plain yogurt (70g): balances creaminess.
2–3 teaspoons water or milk: thins dressing without vinegar.
3 tablespoons sugar or honey (40g): mild sweetness.
¼ teaspoon salt (optional): skip if low sodium is also needed.
Pinch white pepper (optional): for gentle seasoning.

How To Make Low Acid Broccoli Salad

Prepare Broccoli Base:
Chop broccoli into bite-sized florets. Combine broccoli, cheddar, cranberries, sunflower seeds, bacon, and onion in a large mixing bowl.

Make Dressing:
In a separate bowl, whisk mayonnaise, sour cream or yogurt, sugar (or honey), and water or milk until smooth and creamy.

Combine and Chill:
Pour dressing over broccoli mixture. Toss gently until well coated. Chill at least 1 hour for flavors to meld. Stir again before serving.

Recipe Tips

Use fresh broccoli, not pre-steamed or frozen, for best crunch.
Skip sharp cheddar; mild cheese is gentler for low acid diets.
If sensitive to onions, replace with chives or omit entirely.
For sweetness, choose dried cranberries without added citrus preservatives.
Chill salad before serving—this improves flavor and texture.

How to Store & Reheat

Room Temperature: Keep chilled; do not leave out longer than 1 hour.
Fridge: Store in an airtight container for 2–3 days.
Freezer: Not recommended; dressing will separate.

Nutrition Facts (Approx. per 1-cup serving)

Calories: 291
Sodium: ~150 mg (varies if using unsalted seeds/bacon)
Protein: 8 g
Fat: 23 g
Carbs: 14 g
Fiber: 3 g
Sugar: 8 g

FAQs

How do you make broccoli salad low acid?
Use a creamy dressing without vinegar or citrus, choose mild cheese, and skip acidic add-ins like tomatoes.

Can I make this ahead of time?
Yes. It tastes best chilled for at least 1 hour and can be stored up to 2–3 days in the fridge.

Are cranberries acidic?
Dried cranberries are less acidic than fresh but can still trigger reflux in some; omit if highly sensitive.

What can I use instead of bacon?
Unsalted sunflower seeds or pumpkin seeds work well for crunch without added acid or fat.

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