Quick Raw Broccoli Salad Recipes

FRESH BROCCOLI SALAD

Steps:

• Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
• Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
• To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

EASY BROCCOLI SALAD

Steps:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

EASY CREAMY BROCCOLI SALAD WITH BACON

Steps:

• Cook the bacon until crisp (see note below). Chop into small pieces.
• Add onion to a small bowl and cover with warm water. Leave for 10 minutes, then drain. This tones the raw onion flavor a little.
• Meanwhile, separate the broccoli crowns from their thick stem. Remove the woodiest part of the stem - usually 1/2-inch from the bottom - and discard (or save for stock). Chop the remaining portion of the stem into bite-size chunks. (If the stem is hardy, use a vegetable peeler to remove the outer layer and then chop-see our video to watch us do this.). Next, snap the florets from the broccoli crown and pull them apart so that they are bite-size. Rinse broccoli, and then pat or spin dry.
• Drain the red onion and toss with the broccoli, bacon, and cranberries in a large bowl.
• In a separate bowl, stir the mayonnaise, cider vinegar, mustard, 1/4 teaspoon of fine sea salt, and a few grinds of pepper together. Taste for seasoning, then adjust.
• Pour two-thirds of the dressing over the broccoli and onion and mix well. If the salad seems dry, add a little more of the dressing. Let stand at least 15 minutes before serving or keep refrigerated (it should last two to three days, but we have never been able to keep our hands off it for that long).

RAW BROCCOLI SALAD

Steps:

• Whisk together the dressing ingredients well and set aside.
• Toss everything else together and pour dressing over salad.
• Cool in fridge for an hour.
• Note. I use a 9x13 glass dish for this recipe.

BEST RAW-BROCCOLI SALAD

Steps:

• Prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly.
• Place in a large bowl and add crumbled bacon, onion and cheese; stir.
• In a small bowl or measuring cup, combine mayo, vinegar and sugar.
• Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavours blend.
• Just before serving, add the halved cherry tomatoes and stir again.

BROCCOLI SALAD

Steps:

• To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
• Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
• Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.

QUICK RAW BROCCOLI SALAD

Steps:

• Chop the broccoli and tomato and put in the bowl. Don't worry about the broccoli fragmenting into lots of tiny bits and bits of stalk, it will all mix in fine.
• Add the salt, pepper, and lemon juice directly on top.
• Dollop the mayonnaise on top and add the chives, rosemary, and mint so they mix with the mayonnaise first.
• Stir all together.
• Pour over the oil and vinegar (stir together first if making more than 1 portion of this recipe).