Roxy’s Broccoli Salad

When you spend a week in the desert with limited refrigeration options, salads aren’t usually on the menu. The freshest thing I had with me at AfrikaBurn was some avos. Most of my friends were on the same level, except my friend Roxy. Roxy leveled up. She pre-made the most delicious broccoli salad which she froze, and then defrosted at mealtimes for an instant crunch of freshness that made you feel healthy just by being in the same vicinity.

Roxy is on her own journey towards becoming veggie, and she made this salad for Burn so I could try it and use the recipe on my blog if I liked it. I didn’t just like it – it was a taste sensation. The most surprising part was that it froze and unfroze beautifully, with no loss of texture or change in flavour.

It’s also obviously jam packed with goodness: broccoli is an underrated powerhouse in nutrition. Packed with vitamins (including sky high quantities of vitamin C), minerals and phytochemicals, it protects against cell damage, balances glucose levels and strengthens your immune system. There’s a reason your mom made you finish all the broccoli on your plate. Almonds pack a 1-2 punch in protein and fibre and contain the second highest quantity of vitamin E after sunflower seeds. Apple cider vinegar is as popular in folk remedies as it has recently become in scientific studies, and all the results are good. Most notably, it reduces blood sugar by improving insulin function and is frequently used for people suffering from Type 2 diabetes.

Salads are traditionally summer dishes, but the cooked broccoli and tangy mayo dressing make this a viable dinner option in winter as well.

Roxy’s Broccoli Salad

Ingredients:

• 2 heads of broccoli
• 1 cup mayonnaise (I used vegan)
• 2 tbsp applecider vinegar
• 2 tbsp honey / coconut sugar as a vegan option
• Handful of raw unsalted almond nuts
• 1 red onion
• Fresh Coriander

Instructions: 

1. Cut broccoli into small florets.
2. Finely chop red onion.
3. Mix together 1cup mayo with 2 tbsp Apple Cider vinegar and 2 tbsp honey/coconut sugar (mixture will be thick). Note: if using coconut sugar, use a whisk or magic stick to ensure the sugar is dissolved.
4. Boil almonds in water until it bubbles (just a few minutes), then remove from heat. The skin should easily pop off the almond (use two fingers with a clicking motion to pop off the skin). Take a sharp knife and split the almond through the middle to create 2 halves. Note: you can buy skinless almonds instead, but the taste isn’t exactly the same.
5. Roast split almonds in a pan (add spice as preferred), set aside to dry (they will become hard and crunchy).
6. Fry onion as preferred.
7. Blanch broccoli in a pot with boiling water for 1-2 minutes (depending how crunchy you like it).
8. Pour out water do and place ice over broccoli to stop it from cooking
9. Remove ice and pour the mayo mixture over broccoli and mix together. Mix in onions and almonds (or put in later before serving)
10. Place broccoli salad in the fridge over night or for a few hours until chilled. Mayo mixture will turn into a lovely thin white sauce. Add finely chopped coriander before serving.