Does your family have an ongoing raw broccoli versus steamed broccoli battle like ours does?
Well if so, I’ve gotta share our broccoli compromise. And I don’t mean “compromise” in a way that we all lose. I mean a collaboration in a way that we all WIN!
Because broccoli salad tossed in dressing with crispy bacon and fresh onions is something nobody around here can pass up. Finally we can all agree on broccoli when it comes to this dish.
If you can’t do mayonnaise with egg in it, definitely try this with a vegan mayo.
Overnight leftovers do get soggy so only make as much as you need the day-of. Save back some dressing and ingredients to put more salad together the next day.
DAIRY-FREE BROCCOLI SALAD
2 heads of broccoli
4 green onions sliced
1/2 pound of bacon
1/2 cup raisins
1 cup mayonnaise or vegan mayo
1/2 cup sugar
2 Tbs vinegar
Wash and cut up broccoli. Wash and slice onions. Cook bacon. Combine first four ingredients.
For dressing, whisk together the mayo, sugar, and vinegar. Best chilled in the refrigerator so make it ahead if you can.
Pour dressing over salad and toss right before serving.