My friend, Chris, brought this salad to work one day. It must have been a potluck occasion. She was kind enough to share the recipe. I served it tonight and had multiple requests for the recipe – always a good sign. In fact, I’ve never served this to guests or at a potluck party without at least one person asking for the recipe. It’s that reliable!
You’ll often see this salad in the deli case at your supermarket. It takes just a few minutes to put together, so you might as well save some money making your own.
The broccoli isn’t cooked, per se, but the vinegar in the dressing does soften it a bit, so it’s just right – crunchier than cooked but a little softer than raw. This also makes it important that you do allow the salad to sit for at least four hours.
I can also make this vegan by using a vegan mayonnaise, such as Veganaise. It’s an easy adaptation, making it perfect for everyone.
My favorite version of this uses dried cranberries (I find myself using cranberries rather than raisins in almost everything) and peanuts. The light, tart dressing reminds me of so many side salads I tried in Poland, although those usually involved thinly shredded white cabbage, although, I wouldn’t call them coleslaw. It’s a recipe I’m still trying to master.
A wonderful salad for warm weather, it’s cool, it’s crunchy, it’s creamy, it’s sweet-and-sour — love it! 🙂
A lightly crunchy salad with a sweet and sour dressing
- 1 head broccoli, chopped into 1/2 inch pieces
- 3/4 c. raisins or dried cranberries
- 3/4 c. dry-roasted peanuts or pecans (I used peanuts)
- 1/4 c. finely chopped onion
- 1 c. mayo
- 1/4 sugar
- 2 T. vinegar (I used rice vinegar)
- Coarsely chop nuts
- Combine first four ingredients
- Whisk together remaining ingredients for the dressing
- Pour over the salad
- Stir until everything is lightly coated in dressing
- Refrigerate for 4 hours or overnight