This easy cold broccoli salad recipe is a wonderful, healthy, keto alternative to the ubiquitous broccoli-raisin-bacon salad.
I never liked the popular broccoli salad. You know – the one made with bacon and raisins (or cranberries) and dressed with a mayonnaise based dressing.
I much prefer the taste of this very fresh, very light broccoli salad made with no mayo, no bacon and certainly no fruit.
The dressing for this cold broccoli salad is made with extra virgin olive oil and white wine vinegar. Even though I don’t cook the broccoli at all, it’s not truly raw – much like ceviche, the broccoli is marinated in the acidic dressing and gets slightly “cooked.” So if you’re not a fan of eating raw broccoli, rest assured, this broccoli salad will not feel like eating raw broccoli at all.
The broccoli pieces WILL be crunchy, but I think that’s a good thing.
In order for this “cooking” method to work, it’s important to cut the broccoli into truly small florets or pieces, and to allow it to marinate for the full two hours.
This fresh broccoli salad is one of my favorite summertime side dishes (this tomato asparagus salad is another good one). It’s easy, tasty and healthy!
Watch the video:
- 1/3 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon minced garlic
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1 lb. small fresh broccoli florets
- In a large bowl, whisk together the olive oil, vinegar, mustard, garlic, salt, black pepper and red pepper flakes.
- Add the broccoli and toss to coat.
Cover and refrigerate the broccoli salad for 2 hours. Remove from fridge 15 minutes before serving and toss again.