famous broccoli salad recipe (updated)
This is the best recipe to bring to a summer party (Memorial Day, Fourth of July, or Labor Day) because it requires no cooking and is super simple to prepare. Being that it’s raw broccoli it’s a great way to get your veggies in at your party.
Over the years I’ve updated the recipe and prefer to use Veganise (non-dairy mayonaise – available at Whole Foods), which I think tastes even better than dairy-based mayo; plus you don’t have to worry about it spoiling at the picnic. I also prefer to make it with honey instead of added white sugar. If you prefer to use maple syrup or agave those will work as substitutes, too.
I like to make it several hours or up to a day in advance to allow the broccoli to take in all of the wonderful flavors of the marinade. Seriously, there are so many good bits in this salad: walnuts, cranberries, diced apricots, shredded sharp cheddar cheese, and almonds that you won’t be able to stop eating it.
If you want to make it vegan just substitute your favorite vegan cheese shreds (like Daiya) for the cheddar. Either way? Delicious. Basically, you can just customize this recipe to your own tastes and preferences – you just can’t go wrong. Enjoy!
- 2 large bunches of broccoli
- 2 C Veganaise (regular, gluten-free, or reduced fat are fine)
- ⅓ C honey
- ½ C red wine vinegar
- ½ tsp. kosher salt
- ¾ tsp. fresh ground pepper
- 8 oz. sweetened dried cranberries
- 6 oz. dried apricots (diced)
- 1 - 8 oz. block extra sharp cheddar cheese or vegan shredded cheese like Daiya (shredded)
- 5 oz. silvered almonds or chopped walnuts (toasted)
- 1 small spanish (purple) onion (diced)
- Cut broccoli into small florets.
- Peel stalks with a vegetable peeler and chop into ½" disks.
- Add to a large serving bowl.
- In a separate bowl, whisk mayo together with honey, vinegar, salt, and pepper.
- Dice apricots and onion and grate the cheese. Add to mayo mixture.
- Mix well.
- In a small fry pan, toast almonds over medium-heat until just browned.
- Add mayo mixture and almonds to broccoli and mix well.
- Serve immediately or make ahead and chill one day prior to eating.
Sign up for the Big Girl Life newsletter HERE so you don’t miss out on more to come. A special thank-you to Carolan for graciously sharing this recipe with me.