Recipe of the Month – Broccoli Salad

Broccoli Salad, serves 4-6

Recipe by Max Goldstein, RD, LD, CDM with Farm to Body Wellness

We had quite the cold snap over the past month. I am not sure how usual that is for Jacksonville, although I will say that it is good for the vegetable family, brassicaceae. This family of vegetables likes colder weather. It is not necessarily great for the plants if it gets too cold, but a light frost and covering of snow should not hurt them. In fact, what it does is bring out the sweetness in them. Sometimes these nutritious foods can get bitter when the weather is too hot, so get them while it is cool weather.

To learn more about me and some of these recipes, check out The Farm to Body Wellness Podcast. One day soon, we will delve into the world of brassicaceae! Until then, go ahead and check out this month’s recipe, where we have a fun, innovative, and traditional way to enjoy Broccoli Salad. This is a bacon free version and goes a little lighter on the sauce, but you can adapt it however you would like.!

Ingredients:

The Solids

• 300g Broccoli (little trees raw)
• 60g Red Onion (finely chopped)
• 120g Dried Cranberries 
• 80g Cashews (chopped small)

The Liquids

• 100g Mayonnaise
• 25g Apple Cider Vinegar

**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!

Instructions:

Step 1: This is a raw recipe, so no cooking is needed. I used broccoli florets, but be aware that many you buy from the farmers market are large and in charge, so you will need to weigh them after the stalk is cut off. Unless you want a lot more fiber for your diet! Put the broccoli in a larger mixing bowl.

Step 2: Finely chop the red onions, unless you like them bigger and chop the cashews, but try not to destroy them. Add both of them to the bowl with the dried cranberries. If you want to add bacon, now is the time to chop and put it in (make sure it’s cooked ahead of time). 

Step 3: For the dressing, I went light. My wife does not like a lot of dressing on the broccoli salad. Additionally some people use sugar to thicken and increase the body of the dressing. Both are options. Get yourself a second bowl and simply measure out and mix the mayonnaise and the apple cider vinegar. 

Step 4: Once your two bowls have the contents ready in them, dump the sauce on the broccoli salad and mix thoroughly. It is enjoyable the day of, but if it sits overnight in the fridge, some say it tastes better. If you need more dressing go ahead and make some more. 

Step 5: Enjoy!