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Horseradish Broccoli Salad

Horseradish gives this well-seasoned salad a special zing. The radishes and broccoli add a festive yule flair— but I prepare it for my husband and our two boys all year long.
  • Total Time
    Prep: 10 min. Cook: 20 min. + chilling
  • Makes
    4 servings


  • 3/4 cup cold water
  • 3 egg yolks
  • 3 tablespoons vinegar
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 2 tablespoons prepared horseradish
  • 4 cups broccoli florets (about 1 medium bunch)
  • Grated radishes


  • In a blender, combine the first six ingredients; cover and process until smooth. Transfer to a saucepan; cook and stir over low heat until a thermometer reads 160° and mixture is thickened. Stir in horseradish. Cover and refrigerate until chilled. Meanwhile, place broccoli in a saucepan; add 1 in. of water. Bring to a boil; reduce heat. Cover and simmer for 5-8 minutes or until crisp-tender. Rinse with cold water; drain well. Transfer to a serving bowl; cover and refrigerate. Just before serving, spoon sauce over broccoli. Garnish with radishes.

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