How to make a really easy broccoli salad that will suck your fingers

when we think about American foodthe one about burgers and ribs, and when asked about a classic side dish, the answer is always quick: coleslaw. the legendary Cabbage It has managed to create a place on the palate of many and there are villages that adore it for good reason because it is fresh, easy to make and the taste is absolutely delicious. In fact, it is one of the easiest ways to eat cabbage or cabbage and almost without realizing it because by going raw you don’t have to suffer from that smell that enters the whole house when it is cooked.

The classic one usually goes with mayonnaise, a little mustard and other spices, but you can also opt for an Asian coleslaw seasoned without mayonnaise and with sesame, peanuts and fresh ginger, among other things. Of course, you could change the cabbage or cabbage for red cabbage, more colorful cabbage but in salads like red cabbage, plum and kota salad is wonderful.

It’s funny, but broccoli is one of the vegetables that young children love. Cooking broccoli in a way that everyone likes it is very simple and the most important thing is never to overcook, but then many of the vitamins in this vegetable that are so good for health are lost and it starts to take on a taste. unpleasantly old-fashioned. It happens a bit like cauliflower but without being so dramatic.

Broccoli custard can be eaten both raw and then fried at a high temperature and seasoned, it will remind us a little of the texture of rice and hide what you are eating. You can put shrimps, pieces of ham, fried eggs on top or even a can of tuna. Raw, like today’s recipe, it’s wonderful mixed with noodlescarrot and a touch of dried fruit.

If what you want is to incorporate it into a dish, the essential option is the fried pasta with broccoli and shrimps, which can also be made in a few minutes and is always a success, and for a snack it is always great to make a broccoli paté with macadamias and blue cheese and dip crudités in it or spread some toast. For the most reserved, it would be ideal to start with broccoli and chorizo ​​buns, where the vegetables will hardly be noticed and they will enjoy two cheeks.

Broccoli salad

Broccoli salad

Clara Villalon

Raw material

  • Broccoli, 1 unit

  • Carrot, 2 units

  • fresh parsley, a handful

  • Egg noodles, 100 g

  • Mayonnaise, 3 tablespoons

  • Rice vinegar, 1 tablespoon

  • Honey, 1 teaspoon

  • Sesame oil, a few drops

  • Extra virgin olive oil, 3 tablespoons

  • Salt, without

  • lime zest, to taste

  • Ground black pepper, enough

  • Mixed nuts to taste (edamame, pumpkin seeds…), 50 g

Step 1

Remove all the bark from the stem and chop it. Also chop all the broccoli florets so that they get a suitable size to crush well in the machine.

Step 2

Put the broccoli in the food processor or in a blender jar and blend on high speed with short intervals; enough to keep it in grain but not make a paste in any case. If we don’t have a machine, it can be torn down.

Step 3

boil them noodles in plenty of salt water for a few minutes. Strain and refresh with cold water to stop the cooking. Chop the parsley and cut the carrot into thin sticks.

Step 4

Prepare the dressing by mixing mayonnaise with rice vinegar, honey, sesame oil, salt, black pepper, olive oil and dried fruit in a bowl. Add noodles and chop with the help of scissors, to make them very small.

step 5

Add the carrot sticks, parsley and also the broccoli and mix well. Season with salt and simmer for about 30 minutes before serving.

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