Recipe: Broccoli Salad
This dish is a great “make-ahead” salad that gets tastier the longer it sits. It’s a fun way to use broccoli without having to turn on an oven or stove!
Broccoli is a nutrient-dense vegetable to include, whether you prefer cooked or raw. When eaten raw, such as in this recipe, we can better access a plant compound called isothiocyanate, which studies suggest may reduce cancer risk! Not only is this recipe tasty, but it also offers some potential disease-fighting benefits as well.
- 1/2 C mayonnaise
- 2 Tbsp granulated sugar
- 2 Tbsp lemon juice
- 2 Tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 4 C pre-chopped broccoli florets
- 1/3 C chopped pecans
- 1/3 C dried cranberries
- 3 green onions, finely chopped
- In large bowl add mayonnaise, sugar, lemon juice, apple cider vinegar, garlic and onion powders, salt, and pepper. Whisk until smooth.
- Add broccoli, pecans, cranberries, and onions. Mix evenly.
- Cover bowl with plastic wrap or aluminum foil. Refrigerate 30 minutes. This allows flavors to mix and broccoli to slightly soften.
- Stir well before serving.
TIP: To develop the flavors, let this dish sit in the refrigerator overnight before serving!
- For the pecans: sunflower seeds, walnuts, slivered almonds, or pumpkin seeds
- For the dried cranberries: raisins, golden raisins, or chopped grapes
- For the mayonnaise: plain Greek yogurt (Note: This will give a tangier taste!)
- For the apple cider vinegar: red wine or white vinegar