chinese broccoli salad

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There’s something about the contrast of a super crunchy salad with a sandwich at lunch time. I used to eat a pile of chips with my sandwich, and still do on occasion, but lately I’ve been making super crunchy salads that either feature broccoli or cauliflower. A much healthier choice to be sure.

This salad features broccoli, walnuts, red bell pepper, celery, and green onion in a savory, delicious Asian-style dressing. I use cashew cream to add a creaminess to the salad and a tiny bit of mayonnaise. You could use all mayo if you like, but cashew cream is a whole food that includes healthy fat and not just oil. I keep a jar in the refrigerator at all times.

I keep the dressing and salad separate until just before serving. This way everything stays crunchy and fresh.

To toast walnuts: Place walnut halves in a skillet for a few minutes, stirring frequently so they don’t burn. Remove from heat once they’re slightly golden and fragrant.

for the salad:

2 lb. small broccoli florets

1 and 1/2 cups toasted walnuts, coarse chopped

1 medium red bell pepper, chopped small

6 green onions + tops, sliced

2 celery ribs + some of the leafy tops, chopped small

for the salad dressing:

3/4 cup cashew cream

1/4 cup mayonnaise

1 Tablespoon minced garlic

1 teaspoon olive oil

1 Tablespoon dark sesame oil

2 Tablespoons fresh lemon juice OR rice vinegar

2 Tablespoons soy sauce OR coconut aminos

3 Tablespoons pure maple syrup OR agave syrup

1 Tablespoon minced fresh ginger

1/2 teaspoon Chinese Five Spice

freshly ground black pepper, to taste

sesame seeds (garnish)

Brown the minced garlic in the olive oil. Set aside to cool.

Mix all salad ingredients in a large bowl and cover.

Mix all dressing ingredients in a small bowl using a wire whisk. Add the cooled garlic. Cover.

Refrigerate everything until ready to serve. Pour dressing over salad. Mix well. Garnish with more green onion tops and sesame seeds.

I like this with a drizzle of Sriracha.



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