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
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
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!