Broccoli Raisin Salad
To be honest I haven’t been dabbling around with salad recipes for quite a while. It’s not that they don’t interest me, I guess I have just been lazy. When I want a salad I just clean out the fridge and throw something together. But lately, I have been craving veggies that are adorned in a beautiful setting of multiple ingredients. Have you ever had the cooked version of the Broccoli Raisin Salad? It is delicious but if you are wanting to stay raw or just eat better, the recipe below fits the bill and satisfies the taste buds. The original cooked recipe contains dairy and bacon…you won’t find that here, but you will find flavor!
The other day I made a huge Three Green Salad and this salad. I dished both up for my sweetheart’s lunch. He ended up mixing the two and FELL IN LOVE with the combination! So, tonight I got a request to make both salads again so he could mix them together. It seems to be a huge hit. Maybe I will make a recipe post that automatically combines the two but for now you can find the Three Green Salad here.
Ingredients for the dressing:
- 1 cup raw cashews, soaked at least 2 hours
- 1/4 cup fresh lemon juice
- 2 Tbsp Cold-Press Olive Oil
- 2 Tbsp raw apple cider vinegar (opt. adds a little tang)
- 3/4 cup water
- 2 Tbsp shallot or onion
- 1 clove garlic
- 2 Tbsp agave (see below regarding raisin water)
- 1/2 Tbsp mustard powder
- 1/4 tsp sea salt
- Combine all of the ingredients in a high-powered blender. Blend till it becomes a smooth and creamy sauce. This is where soaking the cashews come into play. They blend so much better and smother when they have been soaked.
Ingredients for the salad:
- 6 cups chopped broccoli
- 1 cup red onion, chopped
- 1 cup raisins or craisins
- 1 cup raw sunflower seeds, you can substitute for your favorite nut
- In a large bowl combine; broccoli, raisins, onion, and sunflower seeds. Toss gently until well mixed.
- Pour the dressing over the salad and mix until well cooperated.
- You can soak the raisins in purified water if you want to soften and plump them up. You could then in return use that “raisin soaking water” in the dressing to sweeten it up a bit. If you use the raisin water, you might be able to cut out some of the agave. Just depends on how sweet you like things.
- Broccoli – I got a really good deal on a 2lb bag of pre-cut floret broccoli. This bag will provide 12 cups of broccoli, so if you want to double this recipe this is an easy way to have the right amount on hand. I went through the bag and cut all the stems off, leaving just the broccoli flower for this salad. Don’t throw the stems away!! They work wonderfully in flax crackers or you can just eat them. The stems actually have a lot of flavor, their just not as attractive. I love that with raw foods, that there isn’t any waste!