Broccoli Raisin Slawlad

Printable Version (Recipe Only)

Another recipe migration to the new blog.

I thought this one a good share for the holiday potluck season. A less gloopygloppy version of that broccoli raisin salad with Bacos that so many people seem to love. 

You can certainly add crispy bacon bits if you like because I get that everyone seems to think bacon makes everything better.

But on the other hand, in a holiday menu that's likely to be full of rich stuff, why not go for some balance?

BTW, you can use Craisins instead of raisins if you prefer.

Broccoli Raisin Slawlad

Serves 3 to 4 and is easily doubled
Time: About 30 minutes
Printable Version

- 4 cups small broccoli florets (cut larger florets into halves or thirds, depending on their size)
- 1/4 yellow onion, finely chopped (about 1/4 cup)
- 1/2 teaspoon kosher salt
- 1/4 cup raisins
- 1/8 to 1/4 teaspoon black pepper
- 1 teaspoon sugar
- 3.5 Tablespoons mayo
- 2 Tablespoons distilled white vinegar
- 1 Tablespoon vegetable oil

1) In a large bowl, toss the broccoli and onions with the 1/2 teaspoon kosher salt and let stand for 10 to 15 minutes. This will give the broccoli some advance time to season and to get that slaw-ish crunch.

2) Add the rest of the ingredients into the bowl and toss thoroughly to combine.

3) Let stand for 15 minutes or so before serving to let all the flavors meld and absorb.

Enjoy! :)


P.S. I'm minorly ashamed of the Rachael Ray-ism I coined to name this dish. :P



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