Spicy Broccoli Salad
Our friend Satomi is a little famous around the Austin potluck scene for her broccoli salad which includes bacon, raisins and mayonnaise. Sounds weird as hell but it’s really tasty. I wanted to come up with a slightly spicy, slightly less sweet version of hers that would work well as a side dish for tacos or enchiladas. Hence, “Spicy broccoli salad”.
Mine omits bacon and uses smoked almonds instead. Yours could totally include bacon if you want! A half a pound, cooked and crumbled, should be good for this amount of broccoli salad.
To save calories, you can use light sour cream or Greek yogurt instead of the mayo. It’s almost as good, but it does tend to get a little watery as it sits so you may want to serve it with a slotted spoon if you go that route.
Either way, I can tell you, we’ll be keeping a bowl of this in the fridge every week!
Broccoli Salad
- Yield: 6 servings 1x
Ingredients
- 1 head broccoli (about 3/4 pound)
- 1 pint cherry tomatoes, halved
- 1/2 cup Craisins
- 1/4 cup diced red onion
- 1/4 cup smoked or roasted almonds, plus more for garnish
- 1/4 cup chopped cilantro, plus more for garnish
Dressing:
- 1/3 cup mayonnaise
- 1 clove garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon honey
- 3/4 teaspoon salt
- 2 teaspoons minced chipotle en adobo
Garnish: additional smoked almonds, chopped cilantro
Instructions
Cut the whole broccoli into bite-size pieces, no bigger than 1 inch cubes but better if closer to 1/2″ size
Put dressing ingredients into a bowl and whisk to mix.
Toss broccoli with the rest of the salad ingredients and dressing until coated.
Let marinate at least 2 hours. It keeps well in the fridge for 3 days. Garnish with more almonds and cilantro at serving time.
Nutrition
- Calories: 165
- Fat: 9
- Carbohydrates: 17
- Protein: 4
5 Comments
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Yes! Thank you.Tex-Mex needs more light side dishes. I realized that my days of gluttony are over a couple of weeks ago. I decided that on your birthday I’d celebrate by cooking several of your recipes, watch a marathon of Hilah Cooking videos and drink Palomas. It wasn’t very imaginative, but I went with Crispy Beef Tacos, Fluffy Mexican Restaurant Style Rice, Refried Beans and Cheese Enchiladas with Red Sauce (collectively known around here as the Fonda de Hilah Deluxe Combination Plate). Years ago, I’d have had no problem downing all that food, but nowadays I eat a lot less and getting through all that was a real chore. And when I “downsized” a couple of days later by reheating only a couple of the dishes that I’d stashed in the freezer, three tacos and refried beans was a bit on the heavy side.
As a side dish, I’ll probably leave out the bacon, but as a main course, I think the bacon would be really nice. I’d never heard of Craisons before (or they just never registered on me), so I’m excited to try them.
Man, I know what you mean, Randy! I feel like just in the last year, I’ve become very in-tune with what foods (and amounts) make me just feel bad now. ?
Hopefully that just inspires me to come up with more vegetable dishes like this!
I don’t see the recipe. I can see the pictures, but not the recipe. Such a tease! Am I missing something?
Sorry Kait! We redid the site and some of the recipes got lost but they are back now!
Late to find this, but glad I did. We are definitely savory/spicy food people. I was looking for something new in the veggie salad area and found this recipe. WOW, we loved it! I added a half a fresh jalapeno to your recipe for some of the heat my hubby loves. We will make this again and again and again! Trying your Lentil Tabouli tomorrow…sounds awesome!