How to Make the Best Broccoli Salad
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5
How to Make the Best Broccoli Salad
Description
The recipe starts by briefly blanching broccoli florets in boiling water to brighten their color and slightly soften them, then cooling them in ice water to stop cooking and retain crispness. These are combined with store-bought broccoli slaw, chopped red onion, shelled sunflower seeds, canned pineapple tidbits with reserved juice, blueberries, golden raisins, and dried cranberries, providing a varied texture and sweet-tart flavor balance.
The dressing blends the pineapple juice with mayonnaise, rice wine vinegar, sugar, salt, and black pepper, which coats the salad ingredients evenly to deliver a creamy, tangy contrast to the fresh and dried fruits and crunchy vegetables.
This salad works well chilled and can be served as a side to grilled dishes or as a light standalone salad. Letting it refrigerate after dressing allows flavors to meld.
Ingredients
- 1 pound broccoli about 5-6 cups, florets
- 12 ounces broccoli slaw about 4 cups, store-bought
- ½ red onion , chopped
- ½ cup sunflower seed shelled
- 8- ounce pineapple tidbits juice reserved (about ¼ cup, canned
- ½ cup blueberries
- ¼ cup golden raisins
- ¼ cup dried cranberries
- ½ cup mayonnaise
- ¼ cup rice wine vinegar
- 1 tablespoon sugar
- salt kosher salt; freshly ground black pepper
- black pepper kosher salt; freshly ground black pepper
Instructions
- Bring a teapot of water to a boil. Cut the broccoli florets into small crowns. Place the broccoli florets in a large bowl and pour the hot water over the broccoli and steep for 30 seconds or until the broccoli turns bright green. Drain the broccoli of the hot water plunge into cold water and top with ice cubes to stop the broccoli from cooking. Let the broccoli sit in the cold water until cool then drain. Refrigerate for about 20 minutes or spin in a salad spinner to dry the broccoli florets.
- Add the broccoli with the broccoli slaw to a large bowl. Add the red onion, sunflower seeds, pineapple tidbits, blueberries, raisins and cranberries.
- In a small bowl mix the reserved pineapple juice, mayonnaise, rice wine vinegar and sugar. Season with kosher salt and freshly ground black pepper to taste.
- Pour the dressing over the broccoli mix and gently stir to coat. Refrigerate for 30 minutes, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 121mg | 5% |
| Potassium | 458mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 547IU | 11% |
| Vitamin C | 95mg | 106% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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