I adore a good, raw, broccoli salad. It started in my teens when a friend's mom made me a bowl of raw broccoli crowns tossed in mayo, honey and vinegar- topped with sunflower seeds and pepper. It was that simple and my mind was blown.
Since, I have played with numerous combinations of the salad, likely eating raw broccoli in salad form a hundred times. This is one of my favorites. Minimal ingredients so the broccoli stands out as it should, all coated in a nutty, vinegar-y sweet dressing.
"I make the dressing sometimes with garlic-infused olive oil instead of regular. If you do, halve the minced garlic."
Notes: Olive oil is extra virgin. Soy sauce low-sodium.
BROCCOLI CASHEW SALAD
Ingredients: 1 medium head broccoli (3 cups broccoli crowns), 2 green onions, 1/3 cup whole roasted cashews, 1/2 tsp. red pepper flakes, 1 tsp. sesame seeds. Dressing: 1/3 cup tahini, 1/4 cup olive oil, 1 tbsp. rice vinegar, 1 scant tbsp. soy sauce, 1 tsp. minced garlic, 1/2 tsp. sesame oil, 1 tbsp. agave nectar, 1/4 tsp. pepper.
1. Make dressing: Whisk all ingredients in the bottom of a medium sized bowl until fully emulsified.
2. Cut broccoli crowns from head, drop into the bowl on top of the dressing. Slice green onions, both white and green parts, add to the bowl. Give the cashews a rough chop then tip into the bowl.
3. Fold everything together by using a spatula to bring up the dressing from the bottom. Sprinkle over red pepper flakes and sesame seeds, fold again.
4. Let the salad sit for 30 minutes at room temperature before serving. (So much better this way!)