Broccoli salads are one of those classic salads for which everyone has a recipe.
Except maybe me.
The first time I encountered this salad was around 12 years ago at a potluck. It was the offering of a southern American woman from Tennessee. Wow – Was it ever good! Almost worth the flight from Bangkok. I still remember the smile those first bites put on my face. I made a point of getting the recipe immediately.
It’s weird to me that I managed to grow up and live as long as I did in the US, as an American who loves her veggies and loves to cook, and never encountered this salad before.
But I’ve been doing my best to make up for lost time.
For anyone else who may be living under a rock and not know about this salad, it features raw broccoli florets bathed in a sweet mayo dressing, dried fruit, nuts and salty, crispy bacon. It’s really an amazing combo.
Of course it’s a perfect picnic or bar-b-que side dish (not to mention potluck offering), but I can also happily put away a bowl of it for lunch, a la carte.
My current version is Plant Paradox friendly, since I’m eating that way these days. That means I’m using homemade mayo and erythritol in place of white sugar. You can do what you want. Just don’t be the last one you know to try it.
This is a Plant Paradox friendly version, which means the little bit of sweetener that is used is erythritol, and the mayo is homemade. This is a great way to get some crunchy raw broccoli into your life.
- 4 cups broccoli florets
- 3/4 cup chopped dates
- 1/2 cup dry-pan roasted pecans, chopped
- 1/2 cup 1/4 inch diced red onion
- 1/2 cup mayo preferably homemade
- 1 tbsp white vinegar
- 2 tsp erythritol or preferred sweetener
- 4 crispy bacon strips, crumbled
In a large bowl, combine the broccoli, dates, pecans and onion.
In a small bowl, combine the mayo, vinegar and erythritol. Pour over broccoli mixture; toss to coat.
Refrigerate for at least 2 hours before serving. Add bacon just before serving.