Favorite recipes - Broccoli Crunch Salad
Every time I serve this to friends, they ask for the recipe; it never fails.I first bought broccoli salad a few times at grocery store deli counters and then tried copying it, I think I figured our how to improve it. You can change and expriment with the recipe as much as you want.
Soy sauce and crispy noodles give this broccoli salad an Asian flavour. It is so good.
What really makes this salad is the crunchy broccoli texture. The stocks are the best part and you should cut off the very fiberous and tough skin of the lower part of the stalks. You want the broccoli chopped fine but not too fine. I once tried using a food processor but it was chopped too fine and ended up being broccoli mush. I recommend chopping the broccoli with a knife and a cutting board.
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broccoli chopped into small pieces(the stocks are the best)
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fine steam fried noodles (or ramen) - add the noodles just before serving so they aren't too soft
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fine chopped onion
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sunflower seeds
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Bacon bits
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currants or raisins
Asian Dressing: (home made or store bought)
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1 cup mayonnaise
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1/4 cup white sugar
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1/2 cup olive oil
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2 tablespoons soy sauce
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2 tablespoons rice ot white wine vinegar
Put everything except the noodles into a salad bowl. Mix the salad ingredients with the asian dressing and let it sit until 5 or 10 minutes before serving. Stir in the noodles, get the noodles well coated with the dressing. When it is served, the noodles should take on the flavour of the salad dressing but still be crunchy.
