Michigan 
Broccoli salad is a variation of broccoli slaw, a type of coleslaw, and stems from European immigrants to America who arrived in the late 17th and 18th centuries. The Dutch get credit for naming coleslaw through koolsla, which means “cabbage salad.” As an American recipe, however, it may be the potluck that propelled broccoli salad’s popularity. The word “pot-luck” first appeared in English in the 16th century, when writer Thomas Nashe used the term to refer to “food provided for an unexpected or uninvited guest.” These people received whatever was available, or, the “luck of the pot." Also known as covered dish parties, potlucks may have firmly established themselves in American culture in the 1930s when the Depression led people to come together and share food.
Recipe Servings: 4
+ 1 hour resting
Ingredients
- 8 oz bacon
- Salt, as needed for cooking water
- 5 cups small broccoli florets
- 1 cup mayonnaise
- 1 Tbsp apple cider vinegar
- ⅓ cup chopped onion
- ¼ cup sugar
- ¾ cup raisins
- ½ cup sunflower kernels
Directions
- Cut the bacon into small pieces and cook over medium heat until crisp. Drain on paper towels
- Bring a large pot of salted water to a boil and add broccoli. Blanch until bright green and slightly softened, about 3 minutes.
- Drain well, running under cold water to stop the cooking process. Drain thoroughly.
- In a mixing bowl combine the mayonnaise, vinegar, onion, sugar, and raisins.
- Add broccoli and mix well.
- Refrigerate for 60 minutes.
- Just before serving, fold in sunflower kernels and bacon.
- Serve immediately.
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