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Does your family have an ongoing raw broccoli versus steamed broccoli battle like ours does?
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.
BROCCOLI SALAD DAIRY FREE
INGREDIENTS
2 heads of broccoli
4 green onions sliced
1/2 pound of bacon
1/2 cup raisins (optional)
1 cup mayonnaise or vegan mayo
1/2 cup sugar
2 Tbs vinegar
HOW TO MAKE BROCCOLI SALAD
Cut up broccoli into bite-size pieces.
Wash the broccoli well and let dry.
Wash and slice onions.
Cook bacon until crispy.
Combine first four ingredients in a large bowl.
For dressing, whisk together the mayo, sugar, and vinegar.
Let dressing chill in the refrigerator until you’re ready to serve the salad.
Pour dressing over salad and toss right before serving.
We hope you enjoy this crunchy, tasty, dairy-free broccoli salad as much as we do!
