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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is my FAVORITE Broccoli Salad... This originated from a recipe called Lake Clark Broccoli salad by Sandy Lang which I found on internet. Ingredients:
1 small fresh broccoli |
1 small chinese cabbage (napa cabbage) |
8 slices crispy fried bacon |
1 1/2 cups grated cheddar cheese |
1/2 cup mayonnaise |
2 tablespoons sugar |
1 tablespoon white vinegar |
Directions:
1. Slice (shave) the broccoli heads, using as little of the stalks as possible.
2. Slice the Chinese cabbage into very thin strips, using mainly the top and sides.
3. (Remove the large thicker/spiny pieces).
4. Mix together the brocolli, cabbage and bacon.
5. Mix the mayonnaise, sugar and vinegar.
6. Then add the cheese to this mixture forming a very thick dressing.
7. Add the dressing to the broccoli mixture, stirring very strongly (roughly) until the dressing is completely distributed.
8. Refrigerate at least a couple of hours, or overnight.
9. Leftovers keep well in the refrigerator for a few days. Will just need to be stirred.
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