This is a salad I love to have hanging around in the fridge all summer long. The tangy dressing is free of the overload of white sugar so many recipes for broccoli salad call for. I choose honey or agave syrup instead, a moderate amount, and balance it with apple cider vinegar which boasts many wholesome properties. And if you add celery seed, it becomes a mighty fine coleslaw dressing.
Serves a small crowd
8 cups broccoli chopped small
4 cups shredded red cabbage
½ cup red onion, shredded
1 cup unsalted sunflower seeds, lightly roasted
1 cup dried cranberries or raisins
1 cup cooked, chopped bacon
1 ¼ cup mayonnaise
1/3 cup honey or agave nectar, more or less to taste
4 Tb apple cider vinegar, more or less to taste
¼- ½ tsp salt
In a large bowl, combine the broccoli, red cabbage, red onion, sunflower seeds, cranberries and bacon. Mix the dressing in a separate bowl. Adjust the seasonings if desired and pour almost all of it over the salad. If needed, add the rest of the dressing, otherwise store the left over dressing in a bottle for another use.