Food: Broccoli Salad
Content-Type: Food Blog
Introducing my new favorite recipe for broccoli salad, often known as the best food for a barbeque.
It’s fresh, healthful, and tasty with a mildly creamy, tangy dressing. The traditional broccoli salad from the Midwest has been given a healthy makeover, but the flavor is still there.
Dried cranberries, smokey tamari-roasted almonds, and tiny broccoli florets are marinated in a creamy/tangy sauce. This one-bowl meal is perfect for a quick make-ahead lunch or a salad that can be packed for a picnic.
A Recipe for Broccoli Salad That’s Beneficial for You!
A traditional dish for summer cookouts is broccoli salad, but the conventional recipe is laden with sugar, a lot of mayonnaise, bacon, and cheese.
My recipe is a lighter, healthier version; I completely exclude the meat, sugar, and cheese. The end result is a crisp, tangy meal that will be the highlight of all of your summer cookouts!
I substitute some of the mayo with olive oil and increase the percentage of vinegar in my broccoli salad dressing as opposed to utilizing the standard 1 cup mayo: 2 tablespoons vinegar ratio.
A few teaspoons of Dijon mustard and some honey are then added to the mixture, resulting in a light, extremely tangy dressing with a delicious sweet/salty flavor.
Although the dressing is excellent, the smokey, sweet/salty tamari almonds and pepitas really steal the stage in this dish.
They’re the ideal healthy replacement for bacon and cheese because they not only contribute a delicious crunch to this salad but also richness and smoky flavor.
This recipe is SO fresh, healthy, and simple to create. It includes a whole pound of broccoli, crunchy dried cranberries, and specks of red onion.
TIPS FOR BROCCOLI SALAD
Want to prepare the top-notch broccoli salad in town? Here are some basic pointers:
- Smallen the broccoli’s cut. For this recipe, the broccoli is served raw, so you want to make sure the pieces are tiny enough to properly absorb the sauce and soften. Additionally, you can receive a bit of everything in each bite when the broccoli pieces are the same size as the other salad ingredients.
- It should marinate. Even though this salad tastes great right away, it gets even better after a few hours (or even days) in the refrigerator. On the third day, my family still adored the broccoli because it had softened and absorbed the flavors of the dressing.
- Keep some nuts towards the very end. Yes, I like to prepare this salad ahead of time so that the tastes can meld, but the very crispy, smoky nuts & seeds on top are what really make it outstanding. You should save some to sprinkle on just before serving since if you add them too soon, they will lose their crunch.
SUGGESTIONS FOR SERVING BROCCOLI SALAD
This dish would go well with vegetable burgers, black bean burgers, portobello “dogs,” or BBQ jackfruit sandwiches if you made it for a cookout. As I mentioned above, it’s the ideal recipe to prepare in advance.
In fact, I believe it gets better with time as the flavors meld and the broccoli softens in the dressing. Alternatively, you may pack this salad for a nutritious lunch.
The ideal side dish for a picnic is this recipe for broccoli salad! It’s a lighter version of the traditional recipe made without sugar, meat, or dairy and with less mayo and lots of delightful sweet/salty flavor.
Serves: 4 to 6
- 1 pound broccoli crowns
- 3 tablespoons extra virgin olive oil
- 3 tablespoons mayo, I like Sir Kensington’s or Vegan Mayo
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- 1/4 teaspoon sea salt, more to taste
- 1/3 cup diced red onions
- 1/3 cup dried cranberries
SMOKY TAMARI ALMOND
- 1/2 cup almonds
- 1/2 cup pepitas
- 1 tablespoon tamari
- 1/2 teaspoon maple syrup
- 1/2 teaspoon smoked paprika, more to taste
- Put a baking sheet in the oven and preheat it to 350 degrees.
- Slice any remaining stems into 14-inch slices and the broccoli florets into 12-inch chunks. Peel the stem’s woody or coarse sections first.
- Mix the olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, garlic, and salt in the bottom of a big bowl. Add the cranberries, broccoli, and onions and mix to combine.
- Put the pepitas and almonds on the baking sheet, toss with the smoked paprika, tamari, and maple syrup, and spread out into a thin layer. Until golden brown, bake for 10 to 14 minutes. After taking them out of the oven, let them cool for five minutes so they can crisp up.
- Almonds and pepitas should be mixed into the salad while saving some for the garnish. Serve after flavoring to taste.
*Cut the florets into pieces that are about 1 1/2 inches long. Slice the stem into 14-inch-long dice.