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!Print
- Yield: 6 servings 1x
- 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
- 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
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.
- Calories: 165
- Fat: 9
- Carbohydrates: 17
- Protein: 4