My take on the classic deli favorite Broccoli crunch salad. There was a time I would eat this salad for lunch practically everyday bought from the deli bar. I loved the creamy dressing and was a bit addicted to it. I knew what went into it and had to find a better way to make the salad healthier and cleaner that was not ladened with mayonnaise.
This dressing does have mayo but I’ve used very little. The major part is made with tofu. Yes! Tofu makes an awesome mayo base. Tofu is bland and can easily take on any flavor added to it, it’s soft creamy texture mimics mayo very well. In addition the classic salad has bacon , I used toasted coconut chips that replicates bacon for that crunchy bits we love about broccoli salad. If you decide to make this salad let me know what you think.
Broccoli Crunch Salad
Serves about 4
- 5 cups Fresh broccoli chopped into small florets, about 2 heads
- 1 cup red grapes
- 1 orange peeled and segmented
- 1/4 Cup pomegranate arils
- 1/2 Cup soft tofu or plant yogurt
- 1 tablespoon v. Mayo
- 1 tablespoon olive oil or MCT oil
- Juice of 1 lemon about 3 tablespoons
- 1 tbsp maple syrup
- Kosher Salt and Black Pepper
- 1/2 cup Brittled Walnuts or pecans recipe follows
- 1/4 cup toasted coconut chips
Steam broccoli for 2 minutes, then drop them in an ice bath. Drain and lay them out on paper towels for any remaining water to be absorbed.
In a small food processor blend tofu, mayo, maple syrup, lemon juice, oil, salt and pepper.
When you’re ready to assemble it, toss broccoli, orange slices, pomegranate seeds, grapes, candied walnuts, with dressing. Taste and adjust salt and pepper if needed. Chill for at least 30 minutes to allow flavors to meld.
Sweet and spiced Brittled nuts
1 cup roasted unsalted walnuts or pecans or almonds
1 tablespoon brown sugar
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/8 tsp ground allspice
pinch cayenne
1/2 tsp kosher salt
In a large stainless-steel skillet, combine coriander, cinnamon, allspice, cayenne, sugar, a little water and coarse salt. Stir into nuts and continue cooking, stirring constantly, until sugar begins to melt and caramelize, 1-2 minutes. The nits do burn very quickly.p so stand by and be ready to get he nuts out of the pan. Spread out on a parchment-lined baking sheet and cool to room temperature before serving, about 5 minutes. Use 1/2 cup in the salad. The rest can go in another recipe or for snacking.
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