“That” Broccoli Salad

Created by our own Joni Marie Newman

You know the one. The one everyone's Aunt invented and brings to every potluck? Well, now you can make it completely plant-based and tell everyone you invented it! (For the old-fashioned one with bacon and mayonnaise, scroll down to the bottom of this page.)

Yield: Enough for a potluck (aka a big ol’ bowl!)

Ingredients (plant-based version)

For the Cashew Nut Brittle:

1 cup raw cashews

1/2 cup tightly packed brown sugar

1/4 cup (60 ml) agave nectar

1/4 teaspoon cayenne pepper

For the Dressing:

12 ounces (336 g) extra-firm tofu, drained and pressed

1/2 cup (120) canola oil

3 tablespoons (45 ml) apple cider vinegar

2 tablespoons (30 ml) agave nectar

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Salt and pepper to taste

For the Salad:

32 ounces (2 lbs, 896 g) broccoli florets (raw or lightly steamed)

1 cup (160 g) diced red onions

1 cup (120 g) raisins or dried cranberries

1/2 cup (50 g) imitation bacon bits, storebought or homemade

Method (plant-based version)

To make the brittle, preheat oven to 450°F (230°C, or gas mark 8).

Line a baking sheet with parchment paper.

Spread the cashews in a single layer, leaving plenty of space around the edges.

Sprinkle the brown sugar, agave, and cayenne on top of the nuts.

Bake for 5-7 minutes, until sugar is bubbling. Keep a close eye on this to prevent burning. Remove from oven and place in the freezer to cool.

To make the dressing, place all ingredients in a blender and puree until smooth.

To make the salad, break the brittle into little pieces.

In a large bowl, toss together broccoli, onions, raisins, dressing, and brittle pieces.

Serve immediately, or store covered in the refrigerator until ready to serve. Tastes even better the next day!

Enjoy!

Old-Fashioned Broccoli Salad

Ingredients

For the Salad:

2 - 3 heads of broccoli, chopped into florets

1 cup shredded cheddar cheese

1 cup raisins or dried cranberries

½ cup cooked and crumbled bacon

½ cup salted sunflower seeds

1 small red onion, diced

For the Dressing:

1 cup mayonnaise

¼ cup sour cream

2 tablespoons apple cider vinegar

3 tablespoons honey or agave

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Salt and pepper to taste

Method

In a large bowl, combine broccoli, cheese, dried cranberries, bacon, sunflower seeds, and onion.

In a separate, small bowl, and mayo, sour cream, vinegar, agave, garlic powder, onion powder, salt, and pepper and whisk until smooth and well-combined.

Add dressing to broccoli and toss to combine.

Served immediately, or refrigerate for at least one hour before serving. Make sure to toss again before serving.

Keep refrigerated until ready to serve.

Enjoy!