This broccoli salad 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 RECIPE (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 I will try to lightly steam it before tossing it in this salad — I'm going to try to leave a bit of a crunch, hopefully I can pull it off… If not, well, it's not like I have this salad every day, or even every month, anyway.)
- 2/3 cup raisins (I substitute with dried cherries or dried cranberries)
- 1/2 small onion, chopped small
- 10 slices of bacon (crisp-fried, crumbled) – from your local farmer if possible
- 2 Tablespoons raw apple cider vinegar
- 1 cup mayo – click that link for my recipe
- 1/4 cup sugar (Original recipe said 1/2 cup! I use palm/coconut sugar)
- Optional: 1 Tablespoon fermented soy sauce
Mix together the apple cider vinegar, mayo, sugar and soy sauce (if using) and pour over the salad and toss well to make sure all the yummy dressing covers all the broccoli. I also add crispy almonds on top – they add a very nice crunch! Chill well before serving, if you can wait for it.
A tip for you!
If you're doing Whole30 or some other diet that restricts sugar, make the mayo above, but in place of the lemon or ACV and sugar that it calls for, use a tasty balsamic vinegar instead! You can use a little extra and skip the sugar and vinegar this recipe calls for too!
- More low-carb ideas