“Famous” Broccoli Salad with Nut Brittle
Recreate the famous “aunt’s broccoli salad” with a twist! Featuring a crispy nut brittle and creamy dressing, this dish is a potluck favorite.
Equipment
- Baking sheet
- blender
- Mixing bowl
- Parchment paper
- pot
- strainer
- Knife
Ingredients
For the nut brittle:
- 1 cup 138 g raw cashews
- ½ cup 110 g firmly packed brown sugar
- ¼ cup 84 g agave nectar
- ¼ teaspoon cayenne pepper
For the dressing:
- 12 ounces 340 g extra-firm tofu, drained and pressed
- ½ cup 120 ml canola oil
- 3 tablespoons 45 ml apple cider vinegar
- 2 tablespoons 42 g agave nectar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
For the salad:
- 2 pounds 910 g broccoli florets, raw or lightly steamed
- 1 cup 160 g diced red onion
- 1 cup 120 g raisins
- ½ cup 50 g imitation bacon bits
Instructions
- Preheat the oven to 450°F (230°C, or gas mark 8).
- Line a baking sheet with parchment paper.
- Spread the cashews in a single layer, leaving space around the edges.
- In a bowl, mix the brown sugar, agave nectar, and cayenne, then sprinkle over the cashews.
- Bake for 5 to 7 minutes, watching closely to prevent burning.
- Remove from the oven and place on a wire rack to cool for 10 minutes, then freeze until fully cool.
- In a blender, combine tofu, canola oil, apple cider vinegar, agave nectar, onion powder, garlic powder, cayenne, salt, and pepper.
- Purée until smooth.
- In a large bowl, combine the broccoli, red onion, raisins, and bacon bits.
- Drizzle the dressing over and toss to coat.
- Just before serving, break the nut brittle into bite-sized pieces and mix in.
- Serve immediately or refrigerate until ready.
Notes & Wine Advice
Wine advice:
Pair with a light white wine like Pinot Grigio or a dry Riesling to balance the sweetness and spice of the dish.
Pair with a light white wine like Pinot Grigio or a dry Riesling to balance the sweetness and spice of the dish.
Nutrition values
Calories: 230 kcal | koolhydraten: 20 g | Eiwitten: 6 g | Vet: 16 g | Suiker: 12 g