Color & Crunch: Broccoli Salad

It’s almost summer and there is an abundance of fresh veggies so why settle for the traditional green romaine salad. We all eat with our eyes first and this Broccoli Salad is full of color and crunch! Great to serve with grilled fish as we did, or take as a side to a picnic.

I mixed in broccoli, red cabbage, carrots and a little onion, white because I didn’t have red onion on hand. Get creative with what you have on hand. You could add in bell pepper, green cabbage or cauliflower.

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Then I mixed in Craisins and pumpkin seeds, but you could use raisins, sun flower seeds, chia seeds, slivered almonds, fresh chopped grapes – get creative!

For dressing I mixed my homemade mayo, honey, apple cider vinegar, lemon juice, poppy seeds, salt and pepper. But you could also use a bottled slaw dressing.

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Broccoli Salad

Feeds 6, generous servings. Prep < 10 min.

  • 1 head (~2 lbs) chopped broccoli or prepared broccoli slaw
  • 2 c red cabbage, thinly sliced
  • 1 c carrots, julienned
  • 1/2 c onion, fine dice
  • Toppings: 1 c Craisins, 1 c toasted pumpkin seeds
  • Dressing: 3/4 c homemade mayo, 2 T honey, 2 T apple cider vinegar, 1 t lemon juice, 1 T poppy seeds, salt and pepper to taste.

Toss everything together. Can be made a day in advance and refrigerated. Flavor will just get better! Refrigerate left overs up to 3 days.

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