Crunchy Broccoli Salad
I love easy. I love delicious. This one marks both boxes. Great lunch, great side dish, perfect for picnics and group potlucks. This saves well for a couple of days in the refrigerator as it doesn’t get soggy, so it is a great make-ahead dish.
2 broccoli crowns
1/4 – 1/2 red onion
2 handfuls cranberries
1 handful roasted pecans (or any other)
1/2 cup Vegenaise (or any vegan mayo)
2-4 teaspoons apple cider vinegar
1 teaspoon sugar or maple syrup,
1 teaspoon mustard
Cut broccoli into bite size pieces, add to bowl. Dice red onion and add to bowl. Roast nuts. To roast nuts, use heavy cast iron pan. Place over flame and get hot enough that a drop of water dissipates. Do not let the pan smoke. Add nuts and stir constantly until you can smell the nuts and they are browned slightly. Watch closely as they go from just right to burnt quickly. When done, turn out onto a plate and cool.
To make dressing, in a small bowl add vegan mayo, whisk in apple cider vinegar, sugar and mustard. Salt and pepper to taste and adjust ingredients to your taste.
Substitute raisins for cranberries
Use green onions instead of red onions
Try a variety of nuts such as walnuts, almonds or cashews