This crunchy broccoli salad is perfect to bring to your next BBQ or a make ahead weekday lunch.
Happy Monday Everyone! Are you all ready for the upcoming week? I have been trying to be organized for the week ahead with having lunches in the fridge which is where this salad inspo came from.
Back in the day, I loved a good broccoli salad with mayo dressing but, being that I have a very mayo adverse husband I needed to update the old classic. This version has the addition of crunchy purple cabbage plus an almond butter based vinaigrette so it’s cutting back on creaminess but not on flavour.
Now, have you guys seen the single serving packets of nut butter? Whoever came up with this idea is honestly brilliant. They are perfect for throwing in your bag to take with you when you just need a quick snack!
The other great thing about this salad is that it stands up very well for preparing in advance. Since both the broccoli and cabbage are hearty you can dress this in advance and you don’t need to worry about it getting soggy. So go ahead and make this for lunch this week - your tastebuds and your pocketbook will thank you!
prep time 20 minutes
cook time 10 minutes
total time 30 minutes
servings 4 - 6
6 cups broccoli florets
3 cups red cabbage
1/2 cup rasins
1/2 cup sliced almonds
4 green onions
6 strips of bacon
2 tbsp almond butter
1/4 cup olive oil
1 tbsp dijon mustard
1 tsp seasoning salt
Slice bacon strips into 1/2 inch pieces and fry in a small frying pan until crispy then drain on a paper-towel-lined plate.
On a cutting board chop broccoli into bite-sized florets and place in a large bowl. Thinly slice purple cabbage and add it to the bowl along with cooked bacon, almonds and raisins.
Add bacon, almonds and raisins and chopped green onion to the broccoli + cabbage.
In a small bowl combine almond butter, the juice of the orange, olive oil, dijon mustard and seasoning salt. Whisk to combine.
Pour vinaigrette over the salad and toss to combine.