Not Your Average Broccoli and Raisin Salad

Total Time
15mins
Prep 10 mins
Cook 5 mins

You know the one I am referring to... the broccoli salad with eight slices of bacon... it's not that one. If you don't want to stray too far from tradition, add a couple slices of chopped crisply cooked bacon or tempeh bacon. This version is not as syrupy sweet either. I've substituted broccolini and broccoflower in this recipe, too. From All-American Vegetarian cookbook.

Ingredients Nutrition

Directions

  1. Toast the sunflower seeds. Let cool.
  2. Trim bottom 2 inches off the end of the broccoli stalks.
  3. In large pot of boiling water, lighlty blanch the broccoli for about 3-4 minutes. Immediately rinse with cold water and drain. Set aside.
  4. In small non-reactive bowl combine all the dressing ingredients except for the vinegar and blend well with hand-held immersion blender. Taste and adjust dressing. If too sweet start by adding 1/4 teaspoon but up to 1 teaspoon of the raspberry vinegar. Season with salt and pepper.
  5. Once cool enough to handle, dice the broccoli stems and chop up the florets into bite-size pieces. Place the cut up broccoli into a large salad bowl with the carrots, onion, raisins, and sunflower seeds.
  6. Keep salad refrigerated until time to serve. Serve chilled.

Reviews

(3)
Most Helpful

I love broccoli salads and this is a new version for me. The carrots add a pretty color and go great with the raisins and sunflower seeds. The blanched broccoli is a nice change, but sure your broccoli is patted dry to avoid a soggy salad. I used the raspberry vinegar and I think vinegar in general adds a lot to a broccoli salad. I think a white wine vinegar would be good, too. Thanks Cookgirl for answering my post in the forums re. broccoli salads! Roxygirl

Roxygirl in Colorado October 02, 2006

Definitely not the traditional broccoli salad but quite good nonetheless. Much lighter dressing that allows the flavor of the other ingredients to shine through. Really colorful and attractive. Would be a great side for any meal. I used low-fat mayo and would probably cut down the red onion a bit next time or sub green onions, only because I'm not a huge fan of onion in salads. Thanks for sharing the recipe!

LonghornMama April 16, 2006

I enjoyed this salad, a little different from the usual. After letting it sit in the fridge for several hours, the flavors really came together! Thank you Cookgirl!

Sharon123 March 16, 2006

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