I am re-posting this salad …. I really need something green for dinner!! We are in a snow fall warning today in Edmonton….ha so green on our plates tonight!!!
This salad is very versatile. When I made it last year I had fresh broccoli in the fridge & some purple cabbage. You could always add some fresh cauliflower as well. I have made it more then just that once…but of course I don’t blog it every time I make it 🙂 OH.. and this salad is vegan!
The dressing is a slightly sweet with the addition of maple syrup. This dressing would be good on any salad…you could jot it down & then when you need a quick salad dressing you have it handy… that’s what I do with my fav salad dressings..though I have started a category on this blog just for salad dressings…so you could look there! This salad stays well in the fridge for a few days!
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.