Asian Broccoli Apple Salad
I have so many different versions of this fucking salad, it’s hilarious. Sometimes, I add cauliflower or shredded purple cabbage but I keep broccoli center-stage so that I don’t have to change the name of the recipe. For this particular recipe, I had a “Waldorf feel” idea in my mind (hence the Vegannaise) but, I just couldn’t help turning it towards an Asian direction. You can certainly play around with this recipe as well by adding a little miso paste to kick up the salt factor, switch out the cranberries with dried blueberries or chopped dates, or add walnuts….just turn on this week’s playlist, get in the kitchen and go in hard!
1 bunch fresh broccoli, broken into small florets, and stem, roughly chopped (yes, you can eat the stem)
1/2 red onion, finely chopped
1 honey crisp apple, cored and chopped
1/2 cup dried cranberries
1 cup frozen edamame
3 carrots, shaved or cut and sliced into thin sticks (or pre-shredded variety from grocery store)
2 tbsp Vegannaise
1/4 cup soy sauce
1/4 cup rice wine vinegar
sprinkle with sesame seeds (optional)
grated nutmeg (optional)
kosher salt and fresh cracked pepper to taste
*Meat Eaters: accompany with grilled shrimp or salmon. Use real mayonnaise (NOT Miracle Whip…just no) instead of Vegannaise.
Combine broccoli and the next five ingredients in a medium salad bowl. In a separate smaller bowl, whisk together the Vegannaise, soy sauce, and rice wine vinegar. Add half of the dressing to vegetables, stir until combined, then check for taste. Add more dressing if necessary. Sprinkle with sesame seeds and nutmeg, if desired, and serve.