raw broccoli salad

Recipe video above. This is a wildly popular raw Broccoli Salad by Melissa Clark of the New York Times. The red wine vinegar lightly &quot;cooks&quot; the broccoli so it&#039;s not as hard as plain raw broccoli, then it&#039;s marinated in an intensely flavoured cumin, garlic and sesame infused olive oil. It is unexpectedly good, it&#039;s unique, and I keep making it so I wanted to share the recipe.Not a fan of raw broccoli? This probably isn&#039;t the dish to convert you, I&#039;ll admit. Try instead just lightly steaming the broccoli - it&#039;s really worth making just for the dressing!

New York Times Famous Broccoli Salad - with Cumin, Garlic and Sesame

broccoli

tbsp red wine vinegar

tsp salt, cooking/kosher

tsp black pepper

extra virgin olive oil

garlic

tsp cumin seeds ((whole, not powder))

tsp sesame oil (, roasted (Note 1))

tsp red pepper flakes / chilli fakes ((optional))

&quot;Cook&quot; raw broccoli: Toss broccoli in red wine vinegar, salt and pepper. Set aside 10 minutes - it will lightly pickle, almost &quot;ceviche&quot; the broccoli.

Garlic, spice and oil mix: Heat olive oil in a small skillet over medium heat. Add garlic, cumin seeds and red pepper flakes. Cook, stirring, until garlic is light golden. Stir in sesame oil.

Toss broccoli: Immediately pour oil mix over broccoli. Toss very well using a rubber spatula to scrape up all the oil from the side of the bowl.

Marinate: Leave on the counter for at least 1 hour to marinate, or refrigerate for up to 48 hrs (it gets better with time).

Serve at room temp, not cold, for best flavour!

Creamy broccoli slaw salad is healthy, delicious, and flavourful. It's packed with crunchy vegetables, salty feta, sweet raisins, and a creamy dressing.

Creamy Broccoli Slaw Salad

broccoli florets (about 2 small heads), chopped into small pieces

purple cabbage, thinly sliced or shredded

feta cheese, crumbled

raisins

pine nuts, toasted

scallions, thinly sliced

mayonnaise (or sour cream

dijon mustard

white wine vinegar

lemon juice,

shallot,

salt

black pepper

Cut the bottoms off the heads of broccoli so you’re left with small sized florets. Then, trim the bottoms so they’re not longer than 1-inch, and roughly chop.

In a large mixing bowl or serving bowl, combine broccoli, cabbage, feta, raisins, pine nuts, and scallions. 

In a small mixing bowl, add mayonnaise, dijon mustard, white wine vinegar, lemon juice, shallot, salt, and pepper. Stir to combine. Slowly drizzle in olive oil and whisk until all ingredients are incorporated. You can add additional 1-2 tablespoons of olive oil if you prefer a thinner dressing.

Add dressing to the slaw, and toss all ingredients together. Let the slaw sit for 30 minutes, or up to overnight in the refrigerator. Serve cold or at room temperature.

This recipe was delicious!! I used 0% Fage Fat free greek yogurt and Fat free feta cheese.  Made it for Christmas to go along with Filet Mignon and everyone commented how fresh and delicious it was.  Healthy and bursting with flavor!

This crunchy broccoli salad is dairy-free, vegan, and oil-free! Perfect for a picnic, potluck, or warm weather side. 

Crunchy Broccoli Salad Recipe | Dairy-Free + 7 Ingredients!

broccoli florets (about 2-3 heads)

carrot, grated

red onion, diced

Easy Vegan Mayo (or store-bought)

apple cider vinegar

sunflower seeds

cranberries*

Salt and black pepper,

Wash and chop the broccoli, carrot, and red onion. Separate the broccoli florets from the stems. Chop the heads into small, bite-sized pieces, then peel the stems and finely dice them.

Add the vegan mayo and apple cider vinegar to the base of a large bowl, then mix well. Toss in the broccoli, carrots, and red onion, then mix until all pieces are evenly coated in the dressing. Fold in the sunflower seeds and dried cranberries, then add any additional salt and black pepper to taste.

Let sit for at least 10 minutes before serving to allow the flavors to combine. Refrigerate any leftovers in an airtight container for up to 5 days.

Really enjoyed this salad. I’m eating vegan raw and this checked all the boxes and was delicious.

This is SO Delicious!  And so easy to make.  I use a quick mayo dressing from cashews which adds more delicious nutrition.  Adults &amp; kids alike love this recipe.  Thank you!

Love it. It is now a regular recipe for us.

Excellent! I made with storebought mayo this time because I didn't have ingredients to make the homemade mayo, but I plan to try that next time--happy to heave the healthier alternative. Also used ready-shredded coleslaw mix bc I didn't have fresh carrots, and it turned out great! I can't wait for a potluck to take this to. :)

This is something I make on the regular now as a salad on the side, or I bulk it up for a complete lunch by adding chickpeas and extra veggies. I think it would also be amazing bulked up with baked tofu or tempeh (trying this next!). I've already reviewed this salad, but I love it so much I had to come back and review it again. :)

This easy vegan broccoli salad is the perfect side dish for any summer party or just any warm summer evening. It has a little sweetness and a lot of crunch, it’s completely customizable to your taste, and it is so easy to make: you don’t even need to turn on your stove!

Plant Based Broccoli Salad

vegan-friendly bacon bits

onion

carrots

vegan cheddar

cranberries

mayonnaise

Tbsp rice wine vinegar

Tbsp lemon juice (½ lemon)

Tbsp sugar

onion powder

tsp mustard

tsp smoked paprika

tsp salt

celery salt

Chop all your broccoli, place in a large...

Chop all your broccoli, place in a large mixing bowl, and set aside.

In a small bowl, whisk together the dressing...

In a small bowl, whisk together the dressing ingredients.

Add the rest of the salad ingredients to...

Add the rest of the salad ingredients to the chopped broccoli and stir.

Drizzle half the dressing over salad and mix...

Drizzle half the dressing over salad and mix well, folding the dressing in with a rubber spatula. Add the other half of the dressing and mix again to fully coat.

Allow salad to sit in the fridge -...

Allow salad to sit in the fridge - covered - for at least an hour or overnight for optimal flavor. 

Salad will stay good, refrigerated in a sealed...

Salad will stay good, refrigerated in a sealed container, for 3-4 days.

https://mediavine-res.cloudinary.com/video/upload/buoofjsdjvtfktq2mv2a.mp4

This delicious vegan broccoli salad is the perfect side dish for any summer party or just any warm summer evening. It has a little sweetness and a lot of crunch, it’s completely customizable to your taste, and it is so easy to make. You don’t even need to turn on your stove because this healthy broccoli salad recipe is entirely no-cook.

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