RAW BROCCOLI SALAD is the TOTALLY TASTY, SUPER COOL SOLUTION to a SCORCHING HOT DAY.
Тәжірибелік нұсқаулар және стиль
I've been making raw broccoli slaw salad ever since Deb Perlman of Smitten Kitchen taught me how to do it in 2009. This one is just as easy but maybe a touch more healthy with less mayo, more yogurt and no sour cream. But it's just as addictive and I can still eat the whole bowl if I'm not careful!
INGREDIENTS
2 heads broccoli, very finely sliced
½-1 cup toasted almonds, chopped
½-1 cup dried cherries or cranberries
2 shallots, finely minced
½ red onion, finely chopped
⅔ cup yogurt
⅓ cup mayonnaise
1 Tbsp cider vinegar
1 tsp spicy french mustard
1 Tbsp honey
Salt and pepper to your taste
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
Пікірлер: 24
Who knew that raw broccoli could be so addicitive? And so simple to put together into a side dish that will disappear in a snap? Give it a try, I bet you’ll be as surprised as I was when I first tired it! XO Caroline
Hello from Washington I recently moved from Texas. Looks delicious I definitely will make it. 👍🌹
@mediterraneanminutes
Жыл бұрын
Hi Virginia - I hope the weather is treating you well in Washington. I used to work in Seattle so I know the summers can be gorgeous. I hope you get the chance to try this salad. I bet you’ll really like it. Caroline
Yum, going to make this
@mediterraneanminutes
Жыл бұрын
Thanks, Linda! I hope you enjoy it as much as I do. Its pretty perfect for this insanely hot weather were having. Cheers, Caroline
I love broccoli salad! I’m going to try this version.
@mediterraneanminutes
Жыл бұрын
HI Regina - If you already love broccoli salad, then I know you really love this version. The dressing is so light but flavorful that it realy makes the difference for me. Cheers, Caroline
Can’t wait to make it!
@mediterraneanminutes
9 ай бұрын
Hi Kathy - Well, don't blame me if you are tempted to eat the whole bowl in one sitting!...ha ha ha! For a super simple prep, it's pretty darn good! Cheers, Caroline
Looks good!
@mediterraneanminutes
Жыл бұрын
Hey Bluebonnet! How the heck are you? Thanks for reaching out with a comment. It’s always great to hear from longtime subcribers. I hope you are enjoying a wonderful summer and staying cool! Cheers, Caroline
🙂Thank you for this creamy salad dressing - tried it tonight and it was my delicious.
@mediterraneanminutes
Жыл бұрын
HI Suzahn - How nice of you to take the itme to send me a positive comment. So glad you enjoyed it! It really is a great dressing, isn’t it? I use it on lots of salads too. Cheers, Caroline
I envy your life in Spain.😊 P. S. I’m a born Michigander.
@mediterraneanminutes
Жыл бұрын
Hi Catherine! Thanks for your message. Spain is a great place to be and Michigan is a great palce to be from! My visit in July was just perfect to catch up on Michigan things and bring some cherries back with me! Cheers, Caroline
Yum!
@mediterraneanminutes
9 ай бұрын
You bet!
That looks so good
@mediterraneanminutes
Жыл бұрын
Hi Samantha. Hope you’re having a nice rest of summer and that you get the chance to give this one a try. It really couldn’t be easier (although a bit addictive!). Thanks for reaching out again. I always enjoy hearing everybody’s reaction. Cheers, Caroline
@samanthaoneill8628
Жыл бұрын
@@mediterraneanminutes it's winter here in Australia so I have tagged it so it's first thing I try in summer. Ps My salad shaker arrive yesterday it's so adorable. So glad I asked you. Thanks
This looks delicious, but I have trouble eating raw broccoli. Could I steam the broccoli a little first, or substitute shredded Brussel sprouts? Thanks, Caroline.
@mediterraneanminutes
Жыл бұрын
Hi Nan, great to hear form you again. And yep, steam it if you like, same benefit!…and shredded brussel sprouts would be another excellent shoice (I love to add grated brussel srpouts to my skinny omelette when I have them). Thanks for sharing these ideas, I bet there will be other people who will be interested in both of your ideas! Cheers, Caroline
Your red onion, is truly red. In America, purple onions are called red.
@mediterraneanminutes
Жыл бұрын
That’s a really interesting observation, Barbra. I never actually thought about it but you’re so right! Don’t know why but they seem to taste pretty much the same…thanks for joining in the conversation. Cheers, Caroline