Molasses Marinated Broccoli Salad Recipe
It’s always great to have a stash of salad recipes that venture from the lettuce sort.
You can make a great summer meal of salads when there’s a good variety of vegetables and textures involved.
This marinated broccoli salad recipe adds great variety to a potluck and is a welcome change from basic steamed broccoli.
It tastes especially good when it has had a chance to sit for a few hours to mellow the texture and flavour of the raw broccoli. What’s better, it can last in the fridge for a few days and maintains its crunch.
Some people may find a big bowl of raw broccoli daunting. There is a lot of chewing involved with uncooked vegetables but we assure you this salad is worth it.
Be sure to use the broccoli stalks too. Just peel them with a vegetable peeler then cut into a fine dice.Print
Molasses Marinated Broccoli Salad recipe
Marinated broccoli salad recipe is a welcome change from leafy salads. The molasses marinade is delicious and the vinegar softens the texture of the broccoli.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8–10 serving(s) 1x
- Category: Entrees and sides
- 1 large head of broccoli, chopped into bite-sized pieces
- 1 small red onion, diced
- 1 tomato, diced
- 1 red pepper, diced
- ½ cup toasted sunflower seeds or slivered almonds
- Dressing: 3 Tbsp. Crosby’s Fancy Molasses
- 2 Tbsp maple syrup or honey
- ¼ cup cider vinegar
- 1 Tbsp. Dijon mustard
- ½ cup olive oil
- Salt & pepper to taste
- Place all dressing ingredients, except oil, in a jar with a lid and give it a good shake, taking care to incorporate the mustard well. Add the oil and give it another good shake until it’s well blended. Season with salt and pepper.
- Place vegetables in a big bowl and toss with the dressing (you may not need all of it.) Best if made a few hours ahead. Sprinkle with sunflower seeds before serving.