Broccoli Salad

I am always interested in ways to incorporate raw food into my diet, and this spring/fall dish has been a real hit. I am not usually a fan of raw broccoli, but this has become one of my favorite raw food recipes.

1-2 heads of fresh broccoli (about 4 cups)

1/2 cup candied pecans – Option: 1/2 cup toasted slivered almonds
1/4 cup of red onion, finely chopped
1 cup of diced carrots
1 cup of Craisins or raisins
1 teaspoon salt
1 cup mayonnaise ( Nayonnaise or Veganaise for vegans)
2 tablespoons apple cider vinegar
1/4 cup honey or maple syrup
Optional: 1 cup sliced, fresh strawberries, grapes, or Mandarin orange slices

I like to cut the broccoli and carrots into fairly small pieces, including the stems of the broccoli. This provides more surface area for the mayo dressing, subduing the flavor of the raw broccoli in a way that better suits my palate.

Mixing the mayo with the vinegar thins it down so that it is easier to thoroughly coat the ingredients.

The candied pecans blend with the dressing to present a sweet and sour flavor, while the Craisins provide a sweetness with more tang than standard raisins. In place of honey you could use a little maple syrup or brown sugar. Mix it all together, taste, adding in more dressing if you so desire. It is so good!

broccoliFresh from the garden!

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