Coming at ya with another summer salad favorite!
Broccoli salad is a classic and the best part about making it yourself is that it doesn’t have to be filled with soybean oil-based mayo and syrupy sugar sauce.
For this recipe, I either use homemade mayo or store-bought Sir. Kensington’s brand mayo. I use honey instead of the traditionally used white sugar and apple cider vinegar (for more nutritional boost) instead of white vinegar. For a completely sugar-free version, you can sub stevia for the honey.
Ingredients:
2-pound bag of broccoli florets
2 carrots shredded (optional, I like to add this for color especially if I’m making it dairy-free and not using shredded cheese)
1/2 purple onion finely diced
1/3 cup raisins
1/2 cup shredded cheddar cheese
1 1/2 cup mayo
1/4 Apple cider vinegar
3 TBSP raw honey
Instructions:
1. Chop brocolli florets into fine chunks. Making each piece smaller than bite-size is more fun to eat and juicer than leaving each floret in larger sizes.
2. Add broccoli, onion, carrots, cheese, and raisins to a large bowl and mix together well.
3. Combine the vinegar and honey and stir well. You may need to heat your honey slightly to get it to dissolve nicely.
4. Mix mayo into the honey and vinegar. Add to your veggies and stir well.
Serve immediately or let sit in the fridge for a few hours or overnight. As the salad sits the flavors will combine and it will become more tender and creamier.
