No-Mayo Broccoli Salad
A mayo-free broccoli salad that rivals the classic recipe is possible thanks to this light but incredibly flavorful vinaigrette.
Ingredients
For the vinaigrette:
- ¼ cup (56 ml) extra virgin olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (20 grams) honey
- 1 tablespoon (15 grams) Dijon mustard
- ¼ teaspoon kosher salt and a few turns of the pepper mill
For the salad:
- 4-5 cups small broccoli florets* (from about 1¼ pounds broccoli)
- ⅓ cup (55g) raisins (golden are nice) or dried cranberries (could use dried cherries**)
- ¼ cup minced red onion (may adjust to taste based on preference and pungency of onion)
- ½-¾ cup (2-3oz) shredded sharp cheddar cheese
- ⅓ cup (~47g) almonds, peanuts, walnuts, pecans, or sunflower seeds (or a mix; my personal favorite combo is chopped Smokehouse almonds + roasted sunflower seeds)
- Optional: 4-6 slices bacon, cooked and crumbled***
Instructions
- Add the vinaigrette ingredients to a small bowl or jar and whisk (or screw on the lids and shake) until thoroughly blended and emulsified. Make-ahead tip: The vinaigrette may be prepared in advance and stored at room temperature for several hours or refrigerated.
- In a large bowl, toss together the broccoli, dried fruit, and onion. Pour the vinaigrette over the broccoli mixture and toss to evenly coat. If time allows, cover and chill the salad in the refrigerator for at least 2 hours before serving.
- Prior to serving, add the cheese and nuts (roughly chopped if using whole almonds, walnuts, etc.) and optional bacon. Toss to thoroughly incorporate. Store any leftovers, covered, in the refrigerator. They will keep well for 4-5 days.
Video
Notes
*Optionally, you may make this salad with 14-16 ounces of broccoli slaw mix. In this case, if desired, adding a handful of small florets will add visual appeal. I’ve also used bagged coleslaw and rainbow slaw mixes as well as random combinations of cabbage, carrots, cauliflower, kale, and broccoli from my fridge.
When using broccoli with stems (instead of just the crowns), I coarsely shred the stems with a mandolin or box grater and mix them with the florets. The shreds combine with the florets to create a softer/less cruciferous texture and better "mouthfeel."
A large head of broccoli (or approximately 1 to 1¼ pounds) will yield 4-5 cups of florets. If you like a more heavily dressed salad, opt for the lesser amount of broccoli; use 5 or so cups if you prefer a lighter coating of dressing. Note that after the salad rests for an hour or two the dressing will seem more plentiful.
**Fruit options: Dried cherries may be used instead of raisins or dried cranberries. As yet another option, you could use a rounded ½ cup or so of halved fresh grapes or even some diced apple.
***No bacon but like its flavor? On occasion, I’ve added 3-4 ounces of ham, roughly chopped, as a well-liked alternative to bacon. That said, I most often make this salad without either, as it's delicious as is.
Make it a meal: This salad takes well to various grain and protein additions, like quinoa, wild rice, white beans, shredded chicken, salmon, and some tinned fish (salmon and mackerel being my favorites). See post above for additional details.
Helpful hint: If you plan to add more than a cup or so of grains and/or protein to the salad, I recommend making extra vinaigrette. The dressing is versatile, so if you end up with any leftovers, you can easily use it throughout the week on other cruciferous slaws or green salads.
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