Broccoli Salad

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Broccoli Salad

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  • Show Name

So Much Picnic Food

  • Show Name

So Much Picnic Food

  • Show Date
July 24, 2021
  • Show Date
July 24, 2021
  • Cook

Susannah Dickman

  • Cook

Susannah Dickman

Description

Recipe from Recipe from The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D., and Jennifer Reilly, R.D.

 This colorful salad, dressed with a creamy sweet-and-sour dressing, is a delicious way to eat broccoli, one of Mother Nature’s most healthful foods. Remember that consuming cruciferous vegetables daily may significantly lower breast cancer risk and increase survival.

  • Ingredients
  • ✓ 2 medium broccoli stalks
  • ✓ 2 or 3 green onions, chopped
  • ✓ 1/2 cup grated carrots
  • ✓ 1/2 cup golden raisins
  • ✓ 1/4 cup dried cranberries or sour cherries
  • ✓ 3 tablespoons dairy- and egg- free mayonnaise substitute (see recipe below)
  • ✓ 1/4 cup seasoned rice vinegar
  • ✓ 1 tablespoon raw or turbinado sugar
  • ✓ 1/4 teaspoon black pepper
  • Instructions
  1. Cut broccoli florets into bite-size pieces. Peel stems and cut into bite-size pieces.
  2. Transfer to a salad bowl and add green onions, carrots, raisins, and cranberries.
  3. In a small bowl, mix together mayonnaise substitute, vinegar, sugar, and black pepper.
  4. Pour over broccoli and toss to mix. Let stand about 30 minutes before serving to allow flavors to blend.
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