Friday, October 3, 2014

Raw Broccoli Salad

This recipe is from the Moosewood Restaurant Cooking for Health cook book (2009). I know there are numerous ways to make broccoli salad.  This is one of my favorites,

1 large head broccoli (about 1#)
1/2 cup mayonnaise
2 t. maple syrup or other sweetner
4 t. cider vinegar
1/4 t. salt
1/4 t. ground black pepper
1/4 cup currants or raisins
1 medium tomato, diced
2 T. diced red onion or scallion (optional)


  1. Slice off the tough bottom of the broccoli and peel any tough skin from the stem. Finely chop the florets and small stems. Cut large stems lengthwise into halves or quarters and thinly slice. You should have about 4 cups of chopped broccoli. Set aside.
  2. In a serving bowl,whisk together the mayonnaise, maple syrup, vinegar, salt and pepper. Fold in the broccoli, currants, and tomatoes. Set aside for the flavors to meld, at least 30 minutes, or even better, for a day in the refrigerator.

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