Broccoli with Raisins and Cashews

Broccoli Salad, with Cashews and Raisins
Broccoli Salad, with Cashews and Raisins

This recipe comes from Simply Organic by Jesse Ziff Cool.  It is an easy salad, and a different way to serve broccoli.

1 large bunch broccoli
⅓ cup mayonnaise
3 Tablespoons red wine vinegar
2 Tablespoons brown sugar
½ medium onion, very thinly sliced
½ cup cashews
¼ cup raisins
Freshly ground black pepper


  1. Cut the broccoli top into florets.  Peel away the fibrous skin from the thick stems, and thinly slice.  Place a large bowl of ice water on the counter near the stove.  Place a large pot of water over high heat and bring to a boil.  Add the broccoli and blanch for about 3 to 5 minutes, or until bright green and tender crisp.  Meanwhile, in a large mixing bowl, mix together the mayonnaise, vinegar, sugar, and red onion.
  2. When the broccoli feels tender when tested with the tip of a knife, drain and plunge into the ice water.  Drain again and transfer to the bowl with the dressing.  Add the cashews and raisins.  Mix well and season with salt and pepper.

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