I had some broccoli crowns in the fridge, some carrots and purple cabbage so decided to make it all into a salad. It turned out really nicely. The key, Murray says, is to cut the broccoli up into small pieces. The dressing is a slightly sweet with the addition of maple syrup. I have changed the type of vinegar in the dressing from the original recipe which I got from a friend. Served this with some salmon patties last night, but of course it will pair as a side with anything.
Here is the recipe
Chopped Broccoli Salad
serves 4 as a side dish
2 1/2 cups chopped broccoli, cut into small pieces
1 cup purple cabbage, sliced thinly than diced
1 carrot, finely grated
1/2 cup dried cranberries *** this is also good with currants
1/2 – 1 cup of toasted sunflower seeds
1 tbsp Dijon mustard
1/4 cup maple syrup
1/4 cup white wine vinegar *** original recipe called for rice vinegar I just did not have any so used the white wine vinegar and it was good
1/2 olive oil
1 small shallot, finely chopped
juice of 1 lemon
salt and pepper
1 .Combine the shopped broccoli, purple cabbage, grated carrot and dried cranberries together in a medium size bowl
2. In an ungreased skillet, gently toast the sunflower seeds. shake the skillet often to make sure they toast evenly. Cool slightly then add to the broccoli mixture.
3. Mix the dressing ingredients together. I like to mix my salad dressings in a jar and shake to combine.
This dressing recipe makes more than you need for this amount of salad so use any amount to suit your taste.