Broccoli Salad
Cuisine: American
Categories: Vegan, Salads & Healthy Meals
Recipe Source: Maangchi
Broccoli salad is a refreshing and flavorful dish perfect for picnics, potlucks, or a light lunch. This salad typically features raw broccoli florets, crunchy bacon bits, and a creamy dressing. Common additions include shredded cheddar cheese, red onion, sunflower seeds, and dried cranberries for a touch of sweetness. The dressing often combines mayonnaise, vinegar (like apple cider or red wine), and sugar for a balance of tangy and sweet flavors. Some variations may also incorporate Dijon mustard or garlic for extra zest.
Difficulty: EASY
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 4 servings
Ingredients:
- 2 heads of broccoli (1½ pounds)
- 3 tablespoons of olive oil
- 2 teaspoons of salt
- 2 teaspoons of sugar
- 2 garlic cloves, minced
- 1 teaspoon of crushed hot pepper (optional)
- ½ teaspoon of ground black pepper
- 1 tablespoon of white or apple cider vinegar
Directions:
- Thoroughly wash the broccoli in cold water to remove any dirt from between the florets.
- Cut off the tough tip of the stem of each head of broccoli, then cut the heads lengthwise along the individual florets, toward the stem and about 4 inch long. Each piece will look like a little tree.
- Place the broccoli trees into a pot and add ¼ cup water. Bring to a boil with the lid closed for 10 minutes over medium high heat.
- Open the lid, drain, and let it cool down for a few minutes.
- Make a coating sauce by combining the olive oil, salt, sugar, garlic, dried and crushed chili pepper, ground black pepper, and vinegar in a large mixing bowl.
- Add the broccoli to the coating sauce and mix it all together.
- Serve warm or cold as a side dish for barbecue or any type of meat dish, or as a snack.