Crunchy Broccoli Salad

Crunchy Broccoli Salad

It’s said that people who particularly enjoy eating crunchy foods may have anger issues, but I don’t entirely subscribe to that theory! Sometimes nothing satisfies like a kettle fried chip or in this case, an extra crunchy broccoli salad.

This salad hits a lot of flavor centers with the smoky flavor of bacon, the nutty essence of sunflower seeds, the sweet hint of sun-dried raisins, and the creamy tangy dressing that ties it all together. However, the real star of the show is the crisp snap of broccoli and my favorite secret weapon of crunch…jicama!
Jicama is coveted in many international dishes, but it is not traditionally used for this backyard potluck salad. I like to use it as its taste is mild and noninvasive in this already packed full of flavor recipe. The crunch is what is most needed to accompany the broccoli and it delivers!

So, the next time you are looking to get your crunch on with the magic of vegetables, try out this recipe. It can be made ahead because it’s great the next day too!

Crunchy Broccoli Salad Recipe

Salad
2 large heads of broccoli with stems
1 lb. bacon
1/2 c. diced red onion
1/3 c. sliced green onion
3/4 c. diced jicama
1/2 c. sunflower seeds
1 c. raisins

Dressing
1 c. mayonnaise
1/3 c. sugar or 3 T. melted honey
3 T. lemon juice
2 T. apple cider or coconut vinegar
1/4 tsp. garlic powder
2 tsp. salt

Get bacon frying in a pan and while it’s sizzling, whisk your dressing ingredients together in a bowl. When the bacon is done, let it cool and crumble it. It’s ok to save yourself a piece because you’re going to earn it chopping up the broccoli and stems!
Cut broccoli florets into small bite-sized pieces and add to a larger mixing bowl. Peel the stems and julienne into thin one-inch long pieces. Add them along with the rest of the salad ingredients. Pour the dressing over the top and mix well. Best to refrigerate an hour or so before serving.

Enjoy!

In Crunch We Trust,

Tracey Bartel
Agent and Crunch n’ Muncher