Are you familiar with that broccoli salad you find at so many pot luck dinners? It’s sweet and tangy and rich and crunchy and everything you could ever want in a broccoli salad. Plus, there’s bacon, which means I might call it lunch.
But when I finally got my hands on the recipe it called for gobs of soy oil mayo and tons of sugar. I’m not anti-sweetener, but it seems like a crime against humanity to do that to broccoli… and bacon.
So, I came up with something different… something, I think, better. It’s sweet and tangy and rich and crunchy, but it’s also made more simply, with ingredients that won’t necessarily offend the delicate sensibility of that green vegetable called broccoli.
And there’s still bacon, but you could call that optional.
This recipe is best when made at least 30 minutes ahead of time, but keeps well if you’d like more lead time. The most important part of this recipe, in my opinion, is chopping the broccoli. If it’s too big, then eating it is a workout. If it’s too small, you’ve basically got broccoli slaw. Somewhere in between is where perfection lies.
- 2 large bunches of broccoli
- 1/2 white onion
- 1 cup roasted or sprouted almonds, chopped roughly (where to buy sprouted almonds)
- 3 Tablespoons raw honey (where to buy raw honey)
- 2 Tablespoons apple cider vinegar
- 1/4 cup olive oil (where to buy olive oil; yours is probably fake)
- 4 strips of bacon, cooked, cooled, and crumbled (optional) (where to find nitrate-free bacon from foraged hogs; if they’re back-ordered, I use these guys)
- salt to taste
- Prepare bacon, if using.
- Remove the largest part of the broccoli stem and compost or throw to your chickens. Cut the remaining broccoli – florets and small stems – into very small pieces and add to a medium bowl. Dice onion and add to broccoli along with roughly chopped almonds.
- In a pint-sized jar combine raw honey, apple cider vinegar, and olive oil. Cover tightly, shake, and pour over salad ingredients. Toss well, sprinkle with sea salt to taste, and allow to marinate in the refrigerator at least 30 minutes before serving. This may also keep in the refrigerator overnight.
- Double recipe if bringing to your next potluck!
For recipes and practical instructions for eating this way (dairy-free and grain-free), I highly recommend the Paleo Eats Cookbook.
It’s the simplest way to get started, and at the moment, the hardback version of this cookbook is 100% free to Food Renegade readers.
AS ALWAYS, ENJOY!