Marinated Broccoli Salad
|Marinated broccoli salad is a lovely and delicious alternative to leafy salads.|
With all of our big family potlucks it’s great to have a stash of salad recipes that venture from the lettuce sort. In fact, a group of friends and I were joking the other night about a potluck I hosted where everyone, everyone, brought a salad. Fortunately they weren’t all leafy green salads. You can make a great summer meal of salads when there’s a good variety of vegetables and textures involved. (Not so much when everyone brings meatballs, which happed at a potluck my sister once attended).
This marinated broccoli salad recipe from my sister-in-law Jane adds great variety to a potluck and is a welcome change from basic steamed broccoli. It tastes especially good when it has had a chance to sit for a few hours to mellow the texture and flavour of the raw broccoli. What’s better, it can last in the fridge for a few days and maintains its crunch.
Some people may find a big bowl of raw broccoli daunting. There is a lot of chewing involved with uncooked vegetables but I assure you this salad is worth it.
Be sure to use the broccoli stalks too. Just peel them with a vegetable peeler then cut into a fine dice.
Jane’s Marinated Broccoli Salad
- 1 large head of broccoli, chopped into bite-sized pieces
- 1 small red onion, diced
- 1 tomato, diced
- 1 red pepper, diced
- ½ cup toasted sunflower seeds or slivered almonds
- 2 Tbsp. molasses
- 2 Tbsp maple syrup or honey
- ¼ cup cider vinegar
- 1 Tbsp. Dijon mustard
- ½ cup olive oil
- Salt & pepper to taste
- Place all dressing ingredients, except oil, in a jar with a lid and give it a good shake, taking care to incorporate the mustard well. Add the oil and give it another good shake until it’s well blended. Season with salt and pepper.
- Place vegetables in a big bowl and toss with the dressing (you may not need all of it.) Best if made a few hours ahead. Sprinkle with sunflower seeds before serving.
- Note: The original recipe called for ½ cup of sugar in the dressing but I prefer a more savoury sweet so have substituted sweeteners with more substance and flavour.