Let’s start off with the name of this salad. Shaved? Ugh…I’ll admit, I hesitated over using that word. Seriously though, it was the word that just kept repeating in my head as I wondered how this would all work if I “shaved” the broccoli. I imagined, instead of hunks of stalky, unyielding crowns, this salad would have crisp, crunchy slivers of broccoli, surrounded by a light and creamy dressing and flecked with sweet cranberries, tart apple slices and nutty almonds. I used my best chef’s knife to slice through each crown, as you would julienne any other vegetable. You could used your mandoline or slicer blade on your food processor, but I enjoy the process of chopping. It’s therapeutic. I will warn you…it is a bit messy. The broccoli heads break up and get all over your hands, but you’ll want to tough it out. This salad is so worth it!

Shaved Broccoli Salad - you'll love these crisp slivers of broccoli with sweet apple, cranberries, red onion and toasted almonds with a lightened up tasty dressing! This is a reader favorite! | @tasteLUVnourish on TasteLoveAndNourish.com

Shaved Broccoli Salad

3 – 4 small broccoli heads, stems cut to about 2″ and julienned
1 small red apple, cut into slices about the same size as the broccoli
1/2 cup dried cranberries
1/2 small red onion, sliced
1/2 cup sliced almonds

Dressing
1/4 cup mayonnaise or vegenaise
1/4 cup non-fat plain Greek yogurt
2 tablespoons apple cider vinegar (I use Bragg’s)
2 teaspoons honey or maple syrup
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all of the salad ingredients, up to the onion, in a large bowl. Combine the dressing in a small bowl and whisk until smooth. Pour the dressing over the broccoli and toss to combine and get it all covered. Add the almond slices and toss a bit more. If you can stand it, refrigerate for an hour before serving…but I bet you eat half of it before it makes it to the fridge!

 

Notes:

  • When cutting the broccoli crowns, put the tip of your knife on the board and rocking back and forth, run it across, keeping the knife tip on the board to cut easily and evenly through the crown.
  • I used only the crown and about two inches or so of the stalk. You could most certainly cut the stalk up into two inch lengths and julienne or coarsely grate them.
  • When purchasing broccoli, look for the florets that are the most compact. The ones that are more open are not as fresh.
  • When I bring the broccoli home, I like to trim the end of the stalk and store them with the stalk in a bit of water in a bowl or dish until I’m ready to use them.
  • This salad packs up easily for school or work lunches or even for a picnic!
  • Broccoli can help with weight loss! Read this recent article from Shape Magazine.
  • If you like this salad, you may also like Curried Chicken Waldorf Salad.
  • Shaved Broccoli Salad - you'll love these crisp slivers of broccoli with sweet apple, cranberries, red onion and toasted almonds with a lightened up tasty dressing! This is a reader favorite! | @tasteLUVnourish on TasteLoveAndNourish.com