Broccoli Salad Recipe (2024)

FAQs

What does broccoli salad contain? ›

This post may contain affiliate links. Please read our disclosure policy. Broccoli Salad is a quick salad full of fresh crisp broccoli, dried cranberries, sunflower seeds, and bacon bits. It's all tossed in a really easy creamy homemade dressing.

Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds.

Extra water on the broccoli can make for a runny mixture. The same goes for rinsing your broccoli! Make sure you give your broccoli adequate time to dry after rinsing. You get enough moisture from the dressing mixture that any extra water will make your salad too watery.

The short cooking time brings out the natural colors in the fruit or vegetable before they can turn a displeasing color (because no one wants to eat ugly broccoli!). By stopping the cooking process, the color-changing enzymes are deactivated and the vegetable maintains its vibrant color.

Fresh broccoli lasts between 3 to 5 days in the fridge when properly stored. “For cut-up broccoli, I would say no more than 4 days for optimal use,” Amidor says. “But it's best to cut from the whole head right before cooking or eating to maintain nutrients.”

Broccoli is an excellent source of vitamins C, K, and A. It also contains several important minerals, such as potassium, calcium, and iron. Broccoli contains several antioxidants, including vitamins C and E, β-carotene, and various flavonoids [12,13].

Cruciferous Vegetables

Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas. Try some of these vegetables to see if they are easier to digest: carrots, spinach, sweet potatoes, zucchini, green beans, celery and squash.

Introducing broccoli into your daily dietary routine can yield various health benefits. Its fibre, vitamins, minerals, and antioxidants contribute to improved digestion, bone health, and a reduced risk of chronic diseases.

Some people are allergic to broccoli because it contains proteins that are similar to those in a kind of pollen that they're allergic to. This is called pollen-fruit allergy syndrome (or oral allergy syndrome).

The natural nooks and crevices in broccoli and cauliflower are the perfect hiding spot for dirt, germs and even little bugs. Get your cruciferous veggies squeaky clean by filling a sink with cold water and then soaking them for a few minutes.

Does broccoli salad go bad? ›

In an airtight container, broccoli salad is happy to hang out in the fridge for days. Aim to use it up within three. If eating that much broccoli salad sounds daunting, you could make a smaller batch, starting with one head instead.

A quick soak in ice water for 5 to 10 minutes is often enough to reinvigorate wilted veggies. Bendy carrots will straighten right up, lettuce will crisp, and limp broccoli will find its strength again.

To blanch the broccoli, bring a pan of water to the boil. Have a bowl of iced water ready, along with a tray lined with kitchen paper. Cook the broccoli in the boiling water for 2-3 mins. Remove the broccoli with a slotted spoon and plunge into the bowl of iced water, then leave for another 2-3 mins.

You may find that frozen broccoli that hasn't been blanched doesn't have as good of a taste or texture in recipes. However, it's usually fine in soups and stews, especially blended soups where it's not as crucial to have florets with a specific texture.

Yes, dogs can eat broccoli. Dogs can eat the vegetable both cooked and raw, as long as there are no seasonings or oils added. However, this vegetable should always be given in very small quantities, especially because the florets contain isothiocyanates, which can cause gastric irritation in dogs.

Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium.

Nutrition. Raw broccoli is 89% water, 7% carbohydrates, 3% protein, and contains negligible fat (table).

Salad may be combination of vegetables or may be in combination with pulses, greens, dry fruits, nuts etc. It may be either seasoned with oil or fat, or with some other dressing. They can also be accompanied by fish, meat, poultry and many other ingredients.

Vegetable salads may be marinated or sauced mixtures of raw or cooked vegetables. They are commonly based on tomatoes, green beans, cucumbers, beets, and mushrooms. Cole slaw (from the Dutch kool, “cabbage”) is made of shredded or chopped cabbage with a mayonnaise or vinegar-based dressing.