Broccoli salad is a classic summer cookout dish, but the traditional recipe is loaded up with sugar, ample mayo, bacon, and cheese. Our recipe is a fresher, healthier version – we nix the sugar, meat, and cheese altogether – and the result is a crisp, refreshing, tangy dish that’ll be the star of your cookouts all summer long!
# Cut your broccoli small. Because the broccoli stays raw for this dish, you want to make sure the pieces are small enough to become fully coated and soften in the dressing. Also, when the broccoli pieces are a similar size to the other ingredients in the salad, you can get a little of everything in each bite.
# Let it marinate. This salad is good right after it’s made, but it’s even better after a few hours (or even days) in the fridge. The broccoli softens and absorbs the flavors of the dressing – my family loved it on day three!
# Save some nuts for the last minute. Sure, I like to make this salad ahead so that the flavors can develop, but the key to making it great is the super crispy, smoky nuts & seeds on top. If you add them too early, they’ll lose their crunch, so save some to sprinkle on right before serving!
Iranian Salads: Cabbage Salad
