Easy Broccoli Salad Recipe

Most of us marinate meat, but not veggies, leaving our veggie side dishes flavorless. Due to a tangy vegetable dressing that doubles as a marinade, recipe creator and health coach Miriam Hahn's quick broccoli salad dish is full of flavor.

Ingredient

– 1 cup raw almonds, unsalted – 1 tablespoon soy sauce – 2 tablespoons maple syrup, divided – ¼ teaspoon smoked paprika – ¼ cup olive oil – 3 tablespoons mayonnaise – 3 tablespoons apple cider vinegar – 2 teaspoons Dijon mustard – 1 garlic clove, minced – ½ teaspoon salt – 16 ounces broccoli, chopped – ¼ cup red onions, sliced – 1 cup purple cabbage, chopped – ½ cup shredded carrot – ½ cup dried cranberrie

Direction

The oven should be preheated at 350 degrees Fahrenheit.

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Mix soy sauce, 1 tablespoon maple syrup, and smoked paprika with almonds in a small bowl.

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Bake the almonds for 12 minutes on a parchment-lined sheet. After baking, let cool.

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Mix olive oil, mayonnaise, apple cider vinegar, Dijon, garlic, salt, and remaining maple syrup in a small bowl.

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Mix broccoli, red onions, cabbage, carrots, dried cranberries, and almonds in a large bowl.

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When ready to serve, toss the salad with the dressing.

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also see

also see

Classic Fresh Pico De Gallo Recipe