Broccoli Salad With Coleslaw Dressing: A Crunchy, Creamy Delight

My grandmother, bless her heart, was a firm believer in the power of a good potluck. Every summer, our family reunions were a tapestry of checkered blankets and overflowing picnic baskets. While I remember many dishes from those gatherings, it’s her broccoli salad that always stuck with me. Not just any broccoli salad, mind you, but one with a dressing that was both creamy and tangy, a symphony of sweet and savory that perfectly complemented the crisp broccoli florets. Now, I’ve put my own spin on it, inspired by her original recipe, with a creamy coleslaw dressing that elevates this humble salad to new heights.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes (plus 1 hour refrigeration)
• Servings: 6-8
• Yield: 1 large salad bowl
• Dietary Type: Vegetarian (adaptable to Vegan)

Ingredients

For the Salad:

• 3 heads organic broccoli (coarsely chopped)
• ½ sweet organic onion (coarsely chopped)
• ¾ cup dried cranberries
• ½ cup raw sunflower seeds
• 1 red organic bell pepper (diced)
• ½ cup plain soy milk (Silk-plain), optional
• ¾ cup coleslaw dressing (see below)
• ¾ cup turkey bacon (cut into cubes), cooked

For the Coleslaw Dressing:

• ¼ cup lime juice
• ¼ cup soy milk
• ¾ cup mayonnaise
• ¼ cup agave nectar
• ½ tablespoon stone ground mustard
• Salt and pepper to taste

Equipment Needed

• Measuring cups and spoons
• Large mixing bowl
• Small mixing bowl or measuring cup
• Whisk
• Frying pan

Instructions

1. Begin by preparing the coleslaw dressing. In a measuring cup, mix together the lime juice and soy milk. Allow this mixture to sit for about 10 minutes. This allows the soy milk to slightly curdle with the acidity of the lime juice, creating a richer base for the dressing.
2. Transfer the lime juice and soy milk mixture to a larger container. Add the mayonnaise, agave nectar, stone ground mustard, salt, and pepper.
3. Whisk all the dressing ingredients together until well combined and smooth. Taste and adjust the seasoning as needed. You may want to add a touch more agave nectar for sweetness or a pinch more salt and pepper to balance the flavors.
4. Now, prepare the turkey bacon. In a frying pan over medium heat, cook the cubed turkey bacon until it is just crispy. Be careful not to overcook it, as it will become too hard and brittle.
5. Once cooked, remove the turkey bacon from the pan and place it on a paper towel-lined plate to drain any excess grease. Then, transfer the cooked turkey bacon to the refrigerator to cool completely. This will help prevent it from softening the salad.
6. In a large bowl, combine the coarsely chopped broccoli, coarsely chopped sweet onion, dried cranberries, raw sunflower seeds, and diced red bell pepper.
7. In a separate small bowl or measuring cup, mix the optional ½ cup soy milk (if using) with the prepared coleslaw dressing. This will thin the dressing slightly, making it easier to coat the salad ingredients evenly. If you prefer a thicker dressing, you can omit the soy milk.
8. Add the dressing to the broccoli mixture, pouring it over the vegetables.
9. Gently toss the salad to ensure that all the ingredients are evenly coated with the dressing. Be careful not to overmix, as this can cause the broccoli to break down and become mushy. The goal is to have the salad slightly moist, not swimming in dressing.
10. Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld together. This also helps the broccoli to soften slightly and absorb the dressing.
11. Just before serving, sprinkle the cooled turkey bacon on top of the salad.
12. Serve chilled and enjoy!

Expert Tips & Tricks

• Massage the broccoli: For a slightly softer texture, you can massage the broccoli florets with a little olive oil and salt before adding the other ingredients. This helps to break down the cell walls and make the broccoli more tender.
• Toast the sunflower seeds: Toasting the sunflower seeds in a dry pan for a few minutes before adding them to the salad will enhance their flavor and add a pleasant crunch.
• Make it ahead: This salad can be made up to 24 hours in advance. However, it’s best to add the turkey bacon just before serving to prevent it from becoming soggy.
• Adjust the sweetness: If you prefer a less sweet salad, you can reduce the amount of agave nectar in the dressing.
• Add some zest: A little lemon or orange zest added to the dressing can brighten the flavors and add a touch of citrusy zing.

Serving & Storage Suggestions

This Broccoli Salad with Coleslaw Dressing is perfect as a side dish for potlucks, barbecues, or picnics. It also makes a delicious light lunch on its own. Serve it chilled and consider garnishing with a few extra sunflower seeds or cranberries for visual appeal.

Leftover salad should be stored in an airtight container in the refrigerator. It will keep for up to 3 days, although the broccoli may soften slightly over time. It is not recommended to freeze this salad, as the broccoli will become very mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	440.8 kcal	N/A
Calories from Fat	252 g	57%
Total Fat	28 g	43%
Saturated Fat	3.8 g	19%
Cholesterol	15.8 mg	5%
Sodium	563.6 mg	23%
Total Carbohydrate	42.7 g	14%
Dietary Fiber	10.7 g	42%
Sugars	15.4 g	61%
Protein	13.6 g	27%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan version: Substitute the mayonnaise with a vegan mayonnaise alternative and use plant-based bacon or omit the bacon altogether.
• Different nuts or seeds: Instead of sunflower seeds, try using chopped walnuts, almonds, or pecans.
• Add cheese: Crumbled feta cheese or shredded cheddar cheese can add a salty and tangy flavor.
• Spice it up: Add a pinch of red pepper flakes to the dressing for a touch of heat.
• Seasonal variations: Use different seasonal fruits, such as chopped apples or grapes, instead of cranberries.
• Different vegetables: Add other chopped vegetables, such as carrots, celery, or cauliflower.

FAQs (Frequently Asked Questions)

Q: Can I make this salad ahead of time?
A: Yes, this salad can be made up to 24 hours in advance. However, it’s best to add the turkey bacon just before serving to prevent it from becoming soggy.

Q: Can I use regular bacon instead of turkey bacon?
A: Absolutely! Regular bacon will work just as well in this salad. Just be sure to cook it until crispy and drain off any excess grease.

Q: Can I omit the agave nectar from the dressing?
A: Yes, if you prefer a less sweet salad, you can reduce or omit the agave nectar from the dressing. You may want to add a touch more salt or lime juice to balance the flavors.

Q: How long will this salad last in the refrigerator?
A: This salad will keep for up to 3 days in the refrigerator, although the broccoli may soften slightly over time.

Q: Can I freeze this salad?
A: It is not recommended to freeze this salad, as the broccoli will become very mushy upon thawing.

Final Thoughts

This Broccoli Salad with Coleslaw Dressing is a delightful combination of crunchy textures, creamy dressing, and sweet and savory flavors. It’s a versatile dish that can be enjoyed as a side dish, a light lunch, or a potluck favorite. I encourage you to try this recipe and make it your own by experimenting with different variations and substitutions. Don’t hesitate to adjust the sweetness, add some spice, or incorporate seasonal ingredients to create a salad that perfectly suits your taste. And remember, sharing good food is a great way to connect with friends and family!