Try this Broccoli Salad Recipe
- Carbohydrate 74.9155145568975 g
- Cholesterol 385.735994075505 mg
- Fat 187.106947470918 g
- Fiber 13.4029011498519 g
- Protein 119.448354860445 g
- Saturated Fat 70.4034723300943 g
- Serving Size 1 1 recipe (1174g)
- Sodium 12056.0598049519 mg
- Sugar 61.5126134070455 g
- Trans Fat 44.8972450821569 g
- Calories 2418 calories
Step-by-step
- Place broccoli in a large dish
- Combine the sugar and hot water and mix until dissolved.
- Pour this over the broccoli.
- Add the remaining ingredients and stir to combine.
- chill for a several hours before serving.
Mayonnaise acts as the structural anchor for this cold vegetable dish, binding disparate components into a cohesive whole through emulsified oil and egg yolk. Raw brassica salads emerged as mid-century American picnic mainstays, evolving from traditional slews into modern produce-forward variations when commercially processed florets became widely available in supermarkets during the 1970s and 1980s. Dissolving sugar in warm water prior to mixing prevents undissolved granules from creating an unpleasant, gritty texture in the finished dressing. Mincing the red onion finely distributes its sulfur compounds, ensuring pungent allium notes do not overwhelm the milder taste of the brassica.
Acid and Fat Interaction
Apple cider vinegar introduces acetic acid, which cuts through the heavy lipids present in the mayonnaise and shredded cheddar cheese by lowering the overall pH of the mixture. This chemical balancing act prevents the palate from becoming fatigued by richness. Allowing the assembled mixture to chill for at least two hours gives the dense cell walls of the florets time to soften slightly while absorbing the surrounding flavors.
- If the dressing tastes overly sharp, add a pinch of sugar to restore balance.
- Keep leftovers refrigerated in an airtight container for up to two days to maintain texture.
- Toast sunflower kernels in a dry skillet over medium heat for three minutes to enhance their nutty aroma before adding them.
