Non-mayo-based broccoli salad recipe
This one gets featured at my mom's church fundraiser Spring Salad luncheon
Broccoli Cauliflower Salad With Dill Dressing
1 bunch Broccoli, cut into bite sized pieces
1 bunch of cauliflower, cut into bite sized pieces
1 container of button mushrooms, sliced
2 pkgs. of green onions, cut in small pieces (slices)
box of small cherry tomatoes, optional
Dressing: 1 cup clear vinegar
1 cup canola oil
4 tsp. dill weed
1 tsp. garlic powder
4 tsp. sugar
1 tsp. black pepper
Combine above. Pour dressing over the vegetables.
Stir before serving to be sure all is coated well.
6 cups broccoli florets
1 tablespoon soy sauce
1 tablespoon Korean rice vinegar
1 tablespoon pure roasted sesame oil
1 tablespoon honey
2 ounces fresh ginger
4 each cloves fresh garlic
2 tablespoons sesame seeds
1 teaspoon coarse ground red chili pepper (chili flakes)
Heat water in stove top or electric steamer (or a large lidded pot with a colander, sieve, or strainer that can sit above water level).
Wash brocoli florets in cold water then place into steamer. Steam until tender crisp (3 to 5 minutes).
Check for and discard stones and broken kernals (Usually only found in bulk product).
Heat a dry skillet/pan over medium high heat, add sesame seeds, and toast until golden browned, stirring often. Remove from heat and let cool.
Garlic and Ginger
Thin slice the garlic, then sliver each slice.
Peel ginger and finely grate.
Whisk soy sauce, vinegar, oil and honey together in a large bowl until until well mixed.
Add ginger, garlic, and 1/2 the sesame seeds and mix well.
Let stand at room temperature for at least 15 minutes to let the flavor develop.
Add brocoli to dressing and toss. Let stand at room temperature for up to two hours, tossing every so often.
Move brocoli to serving dish and pour the dressing from the bowl over it. Sprinkle with remaining sesame seed and chili flakes if desired.