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This recipe feels more like something you’d make in the summer, but I love it so much, I’ll whip it up anytime, especially these days when I’m into my low-carb recipes. It originally came from my friend/neighbor, Kenna.
ORGANIC BROCCOLI SALAD (I use mostly organic ingredients)
- 3 bunches fresh broccoli, chopped (UPDATE: I’ve recently learned that broccoli should be cooked before eating, otherwise it will block absorption of certain nutrients. SO from now on I will lightly steam it before tossing it in this salad. I’m going to try to leave a bit of a crunch, hope I can pull it off…)
- 2/3 c. raisins (ick, I leave these out)
- 1/2 small onion, chopped small
- 10 slices of bacon (crisp-fried, crumbled) – from your local farmer if possible
Mix these ingredients together for the dressing and stir into salad ingredients:
- 2 T. raw apple cider vinegar
- 1 c. mayo
- 1/4 c. sugar (Original recipe said 1/2 c.!)
- Optional: 1 T. fermented soy sauce
I also add crispy almonds on top – they add a very nice crunch! Chill well before serving, if you can wait for it.
- If you’re bored, you can read my Twitter updates about my low-carb endeavors
- More low-carb ideas
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{ 13 comments… read them below or add one }
In the second part about the dressing ingredients, what is the 1/4c??? Did I miss something?
Oops, it’s late, I’ll go fix it, thank you!!!
Kelly – I love this salad! Except I like to put the raisins in it…..
Shauna
Thanks for the reminding me about this salad. I just got a great deal yesterday on two- 3 lb. bags of organic broccoli flowerettes. I had planned to freeze most of it for later use, but now I will make the salad.
If you like dried cranberries, add them instead of the raisins.
Hi Kelly,
I love this salad too, especially with the addition of grated cheddar cheese! However, I try not to eat too many raw crucifers, as they are giotrogens, and interfere with precious iodine uptake. But, when this salad is on the table, I make an exception!
This sounds great to me! I love broccoli! I hope you’re able to bring one of your recipes to our Tasty Tuesday blog party one day!
-Kim
I posted a recipe like this a while back in my blog also. It’s VERY good! We normally only eat it in the summer though, I can’t find good tasting fresh broccoli any other time of the year. You can use honey instead of sugar if you please, I have and it tastes just as good
But to me, the raisins are the best part of the salad haha! Take care ~ Erica
This is a very yummy recipe. Now that I’m working on eating almost-no-sugar, I should make this for lunch simetime. Thanks for reminding me of this great recipe! I really enjoy your website – you got me on coconut oil!
Susi, glad you’re using coconut oil now!
Shauna & Erica, I’ll have to try it with honey, but you’ll never get me to put raisins in! I like Jeanne’s idea better!
Kim, I’ll check it out!
Christine, I still have to look into that iodine issue more, and read Ann Marie’s post on it, etc. What are other raw “crucifers”? I could look it up, but I’m getting too tired!
Kelly,
I’m not Christine, but cruciferous vegetables are usually goitergenic, although cooking can neutralize some of the goitergens. They get their name because they look like a cross when they are sprouting. Other crucifers are: cabbabge, kale, mizuna, mustard, cauliflower, arugula (rocket), tatsoi, bok choi, daikon, radish, rutabaga, turnip, brussel sprouts, and collards.
This salad looks great!
Thanks, Katie!!
Wait, I thought the cruciferous veggies were supposed to be heart healthy?
Paula,
I know, it’s confusing. Apparently too much of these messes with our iodine levels. Iodine is an issue I have to research more yet. Ann Marie has a post on it – just do a search for “iodine” at http://www.cheeseslave.com.
Kelly