This post may contain affiliate links
I have been making broccoli salad a lot this spring/summer. I can always get my kids to eat broccoli salad. I am totally fine with mixing broccoli with a sugar-mayonnaise sauce if it get’s my kids to enthusiastically eat their vegetables.
I have a lot of Broccoli Salad Recipes on this blog. But this Mango Poppyseed Broccoli Salad is the latest favorite in our house.
During this pandemic, I have been buying a lot of frozen and dried fruit for when our supply of fresh fruit runs dry. I think that frozen pineapple and frozen mango might be my family’s new favorite foods! I also added dried mango to this broccoli salad. Dried mango is a high-demand item in our house as well.
Broccoli salad is easy to throw together, you can make it in advance or right before a meal. All you need is a few ingredients!
In order to make this Mango Broccoli Salad, you will need:
8 cups of broccoli
1/3 cup dried cranberries
1/4 cup of dried mango
1/2 cup thawed frozen mango chunks, or you can use fresh mango.
1/4 cup sun flower seeds
poppyseed dressing. Store bought or you can make your own.
And that’s it!
Mango Poppyseed Broccoli Salad
- 8 cups broccoli
- 1/3 cup dried cranberries
- 1/4 cup dried mango
- 1/2 cup frozen mango chunks thawed
- 1/4 cup sun flower seeds
- 2 green onions chopped
- 1/2 cup poppyseed dressing
- 1/3 cup white sugar
- 1/2 cup white vinegar
- 1 teaspoon dried onion
- 1 cup vegetable oil
- 1 tablespoon poppyseeds
- 1/2 teaspoon salt
Wash and cut broccoli into bite sized chunks
Cut dried mango, thaw frozen broccoli, cut green onions
In a bowl, top broccoli with mango, dried mango, cranberries, green onions, sun flower seeds, and poppyseed dressing.
Mix broccoli salad together. Serve right away or store in the fridge for later.
Mix all of the ingredients together for the poppyseed dressing. Let the dressing marinate in the fridge for 2 hours before serving.
This has been a strange year. However summer is finally here! I plan on trying out some easy and fun side dishes in the weeks to come. Stay tuned!