Broccoli Salad

I’m adding this recipe to my list of favorite summer salads because this broccoli salad is amazing. You refrigerate it for at least an hour to make sure the dressing works its magic and infuses the sweet, sour, and salty flavors into the raw broccoli florets. And because it is served cold, it is so refreshing and crisp on a hot summer day. The broccoli gets softened by the dressing but still stays a bit firm for a little bit of crunch. This salad was always my mom’s contribution to church potluck luncheons. I can remember it sitting in the fridge a day ahead of time; my anticipation would rise every time I opened the fridge door and saw it there, marinating, waiting to be enjoyed by our friends and family the next afternoon.

Tonight I was waiting for a friend to call for a catch up, so this was the perfect thing to make for dinner. I whipped it up, popped it in the fridge while I was on the phone, and then dished it up and enjoyed after we hung up. It also is a yummy lunch option if you make a extra and store in the fridge (just make sure your tupperware is leak-proof! I’m scarred for life!). Broccoli salad is one of those things that keeps getting better with time.

4 cups chopped broccoli
1/4 cup raisins
1/2 cup chopped onion
1 tsp smoked salt
3/4 cup veganaise
1/2 cup sugar
2 Tbsp vinegar

Mix the broccoli, raisins, and onion together in a large bowl. In a measuring cup, mix together the sugar, vinegar, veganaise, and salt until there are no more lumps. Pour the dressing over the broccoli mixture and toss to evenly distribute. Refrigerate for at least one hour. Add more smoked salt before serving to your taste.

Serves 2 for dinner or 4 for a side

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