My kids love broccoli when I make it like this. I have tried it with raw broccoli and lightly steamed, but we prefer it raw. When steamed the flowers retain a lot of water and it gives a watery aspect to the entire salad, so I don’t recommend it. The dressing for this salad can also be used for a basic coleslaw or carrot slaw as well.
Prep Time: 20 minutes
Ingredients
- 2 cups of broccoli florets and stalk, cut in small, bite-sized pieces
- 1/2 cup dried cranberries
- 1/4 cup red onions, finely diced
- 1/2 cup chopped walnuts
- 1/2 cup olive oil mayonnaise
- 1 Tbsp white vinegar
- 1 Tbsp sugar
- Salt and Pepper to taste
Preparation
- Combine mayo, vinegar, sugar, and salt and pepper in the bottom of a large bowl. Stir well with a spatula.
- Add in broccoli, cranberries, onions, and walnuts, and mix until well coated.
Tips
- Raisins or golden raisins can be used in place of the cranberries.
- If red onion is too sharp a flavour for you, you can substitute sweet (Vidalia) onion, or shallots for a milder taste. I do not recommend green onions here. They really have the wrong flavour profile.
- The addition of 1/2 cup of julienned green apple is also really great. It adds a burst of freshness and a bit of tart.
- If you have it on hand, some crumbled feta is also nice, adding a salty tang to the flavour profile.
If you make this recipe please let us know how it works for you, and whether you made it as is or adapted it to your tastes or on-hand ingredients. Please take some pictures and share them with the group.
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