Not Your Average Broccoli and Raisin Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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You know the one I am referring to... the broccoli salad with eight slices of bacon... it's not that one. If you don't want to stray too far from tradition, add a couple slices of chopped crisply cooked bacon or tempeh bacon. This version is not as syrupy sweet either. I've substituted broccolini and broccoflower in this recipe, too. From All-American Vegetarian cookbook. Ingredients:
1 lb broccoli |
2 medium carrots, peeled and grated |
1 small red onion, finely diced |
1/2 cup raisins |
1/3 cup roasted sunflower seeds or 1/3 cup slivered almonds, toasted |
5 tablespoons freshly squeezed orange juice |
1/2 teaspoon orange zest, finely minced |
5 tablespoons mayonnaise or 5 tablespoons tofu mayonnaise or 5 tablespoons sour cream |
1 teaspoon raspberry vinegar (optional) |
2 teaspoons sugar, to taste |
1/4 teaspoon salt |
white pepper |
Directions:
1. Toast the sunflower seeds. Let cool.
2. Trim bottom 2 inches off the end of the broccoli stalks.
3. In large pot of boiling water, lighlty blanch the broccoli for about 3-4 minutes. Immediately rinse with cold water and drain. Set aside.
4. In small non-reactive bowl combine all the dressing ingredients except for the vinegar and blend well with hand-held immersion blender. Taste and adjust dressing. If too sweet start by adding 1/4 teaspoon but up to 1 teaspoon of the raspberry vinegar. Season with salt and pepper.
5. Once cool enough to handle, dice the broccoli stems and chop up the florets into bite-size pieces. Place the cut up broccoli into a large salad bowl with the carrots, onion, raisins, and sunflower seeds.
6. Keep salad refrigerated until time to serve. Serve chilled.
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