Broccoli Salad Recipe
RECIPE: https://anitacooks.com/recipe/broccoli-salad/ Hi Guys, today I’ll show you How to Make Broccoli Salad without Mayo. It’s tangy, addictive and healthy. I’m telling you this as a person who doesn’t even like Broccoli. This is one of the few dishes I will eat with broccoli in it. Since we’re not using any mayonnaise, it’s the perfect salad for an outdoor party because you don’t have to worry about keeping it cold. There’s a lot of fiber in this salad which balances out the massive amounts of meat at barbecues.
All the ingredients and measurements are in a link right below this video.
We’ll need broccoli washed, red onion, carrots, lemons. For the dressing, we’ll need olive oil, chili flakes, mustard, honey and a clove of garlic.
Slice the onion as thin as you can. Put them in a bowl. Peel the carrots. Trim the ends off. Grate them on the large holes of a box grater. Add the carrots to the bowl. Cut the broccoli into small pieces. If you want to use the stalk, peel the hard outer layer and slice thinly. All of broccoli is cut up and put in a bowl.
For the dressing, squeeze juice from fresh lemons into a measuring cup. Add mustard, honey, chili flakes, salt. Pour in olive oil and whisk to combine. Grate the garlic clove right into the dressing. Give it a mix. Taste and add more salt or honey if you need to. It really depends on the sourness of your lemons. Now, we’ll cook the broccoli. Heat up a pan and pour a little water, salt. Add the broccoli and cover for 30 seconds. Mix and cover for another 30 seconds. If there’s any water in the pan, turn the heat up so it evaporates. Total cooking time for the broccoli is less than 2 minutes because they’ve been cut into very small pieces. Broccoli should be crisp, not cooked completely. I just like to lose the raw taste. Transfer to a large bowl. Put the carrots and onions on top. Pour the dressing over the vegetables. Mix well. This can be served right away warm, at room temperature or cold. A few hours in the fridge or overnight and the salad tastes even better because the vegetables have had a chance to sit in the dressing. You can store in the fridge for up to 3 days. Give this a try and let me know how you like it. Subscribe and I’ll see you next time. Thanks for watching 🙂
Recipe Video:
