This broccoli salad honors the flavor profile of its picnic lunch style cousin but is lightened up significantly. It's also vegan (regular mayo can be substituted if you'd prefer) and raw, making it a healthy side that even the pickiest eaters will probably enjoy. I love the bite and crunch of the broccoli, especially when contrasted with the sweet tang of a plump currant and edgy spice of the chopped shallot.
This recipe is also wonderful because most of the ingredients called for can be purchased at your local farmer's market. Nothing tastes better than market-fresh produce, especially during this special time of year when the fall bounty is upon us and the tail end of summer fruits and vegetables are still available.
Broccoli Salad with Carrots and Currants serves 4 For the dressing: 1 tablespoon Vegenaise (or regular mayonnaise if you prefer) 1 tablespoon spicy mustard 1/3 cup apple cider vinegar 1/4 cup olive oil 2 tablespoons water Salt and pepper to taste For the salad: 1 crown broccoli, chopped into small to medium sized pieces 1 large shallot, sliced thin 1 large carrot, shredded 1/4 cup currants Whisk the salad dressing ingredients together in a medium-sized bowl and set aside. Toss the prepared vegetables and currants together a large salad bowl, then toss with the dressing and chill in the fridge for about an hour before serving.Related: Broccoli Slaw (Images: Leela Cyd Ross)