Crunchy Broccoli Salad, Cool Solution to a Hot Summer
I’ve been making raw broccoli slaw salad ever since Deb Perlman of Smitten Kitchen taught me how to do it in 2009. This one is just as easy but maybe a touch more healthy with less mayo, more yogurt and no sour cream. But it’s just as addictive and I can still eat the whole bowl if I’m not careful!
Ingredients
Instructions
Preheat the oven to 400 degrees. Roast the almonds for 15 minutes, then cool and roughly chop.
In a large bowl, combine the sliced broccoli, diced red onion, dried cherries, and half of the minced shallots.
In a separate bowl, whisk together the yogurt, mayo, honey, cider vinegar, remaining minced shallots, spicy French mustard, salt, and pepper to make the dressing. Adjust the seasonings to taste.
Pour the dressing over the broccoli mixture and toss gently to combine.
Refrigerate the salad for a few hours to allow the flavors to meld and the broccoli to become crisp.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
