(Raw Broccoli Salad is a light, yet satisfying meal for summer)Do I love broccoli because it was developed in Italy and is one of the major cancer-fighting foods? Yes and yes, but besides all the good-for-you nutrition that can be found in broccoli, it simply tastes divine, either cooked in myriad ways or raw.
(Broccoli heads are ready for harvest in mid-June)And after recently picking three lovely heads of broccoli from the garden, I decided to try a raw broccoli salad, somewhat like a slaw, I noticed on that crazy Sicilian's blog, Jen, over at Morta Di Fame, which translates to "Dying of Hunger." She's self-proclaimed "half-crazy and loves to cook," but definitely in a good way, and I doubt she and her family ever go hungry, especially with Paulie Gee's pizza joint in the family. I enjoy reading her blog, which often has delicious vegetarian recipes, but I really get a kick out of reading about her family and life in Brooklyn. Check out her blog with its colorful photos and her recent posting about canning, which is very informative.
But back to that raw broccoli salad.
This is one delightful recipe that is perfect for summer. It can be assembled quickly and tastes better after it sits a while in the refrigerator. If you're not growing your own broccoli, do patronize your local farmers market, where you will find plenty of beautiful broccoli heads this time of year. They are bursting with flavor, nutrients, protein and vitamins. And with the addition of sunflower seeds and pecans, this salad is darn near a perfect meal. Double the recipe if you want a party-size salad.
Raw Broccoli Salad
(Adapted from Erik's famous Broccoli Salad from Morta Di Fame)
- 1 medium head broccoli, washed, drained and cut into bite-size pieces, including the stems
- 1 small red onion, diced
- 1 sweet red bell pepper, diced
- 1/2 cup toasted pecans, chopped
- 1/2 cup toasted sunflower seeds
- 2 1/2 tablespoons Vegenaise (soy "mayo")
- 2 tablespoons organic apple cider vinegar (I love Bragg)
- 2 tablespoons olive oil
- 1 tablespoon Tamari
- 1 teaspoon sugar
- Salt, freshly ground black pepper, to taste
- Fresh parsley, chives and basil (about 1/2 cup total), chopped
The flavors develop after sitting in the refrigerator for several hours.
Talk about fresh!! How nice.
ReplyDeleteOh seeds! Tamari - I am hooked. Broccoli slaw is such a grand alternative to cabbage (I seem to have enough cabbage in the winter!) I actually prefer my broccoli raw!
ReplyDeleteI don't think I have ever eaten broccoli raw.
ReplyDeleteI still am a little funny with broccoli. I prefer the stalks to the heads, which yours by the way are magnificent.
What a wonderful summer salad. So healthy too.
ReplyDeleteFull of life energy it tis, Hannah.
ReplyDeleteIt is a nice alternative to cabbage, Claudia. I'm hooked. And everything is better with a dash of Tamari. (And sunflower seeds!)
Thanks, Mango. This is a good way to enjoy broccoli raw. The weather cooperated nicely to keep those cabbage loopers at bay, thankfully.
Love summer salads, Eliana!
I am not usually a fan of raw broccoli, but this salad looks good and I especially love the nuts and seeds.
ReplyDeleteThe pecans and sunflower seeds really take it over the top, Michele. I love the crunch of them in salads.
ReplyDeleteI would be in heaven if I had a garden full of beautiful broccoli! I've had a basic mayo/cider vinegar broccoli salad, but this sounds extra-delicious.
ReplyDeleteHi Jill!
ReplyDeleteThanks for that. Fresh broccoli season is fleeting, but I try to take advantage of it. This is a tasty recipe I would make year round. I love the cider vinegar/nayo combo for the dressing, and the sunflower seeds and toasted pecans just take it over the top.