Crunch Time

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by Hannah (BitterSweet)
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“Mmm, raw broccoli, my favorite!” …said no one, ever.

Despite being well aware of this and sharing the general sentiment myself, still I set forth mowing down a crown of fresh, green, utterly uncooked broccoli with aplomb. Sometimes you’ve gotta go with your gut, and mine was telling me to embrace the grassier, fresher side of this ubiquitous staple. Something about the crunch, the more herbaceous, slightly pungent bite was calling to me.

Pairing that assertive flavor with an equally bold, punchy dressing was necessary. Hot, peppery mustard, bearing a subtle burn right in the back of the throat, kicking the sinuses like a good dose of horseradish, would do just the trick. Taming the flame with the sweet contrast of maple syrup and chewy morsels of dates brought everything back into satisfying harmony.

Fold in some crisp pieces of smoky meatless bacon, nutty toasted pepitas, and a little extra pepper for good measure, and you’ll start craving the raw cruciferous vegetable too.

Yield: Makes 2 - 4 Servings

Sweet and Spicy Broccoli Crunch Salad

Sweet and Spicy Broccoli Crunch Salad

Crunchy, spicy, bold, and a bit brash, this raw broccoli salad is not for the meek! The contrast of sweet dates and maple syrup tames the flame for a satisfying balance of flavors and textures.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 Small Crown Broccoli, Roughly Chopped (About 4 Cups)
  • 5 Deglet Noor Dates, Chopped
  • 1/4 Cup Pepitas, Toasted (Hulled Pumpkin Seeds)
  • 4 Strips Vegan Bacon, Cooked and Chopped, or About 1/4 Cup Vegan Bacon Bits
  • 2 Scallions, Thinly Sliced
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Sharp English Mustard
  • 1 Tablespoon Lemon Juice
  • 2 Teaspoons Maple Syrup
  • 1/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Crushed Red Pepper
  • 1/4 Teaspoon Salt

Instructions

    1. Simply prep all ingredients and toss together in a large bowl until well combined and thoroughly coated in dressing and spices. Serve chilled or at room temperature.

Notes

The salad can be prepared up to 2 days in advance. Store in an airtight container in the fridge, and leave the bacon out until just prior to serving to keep it crisp.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 241Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 11mgSodium: 510mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 10g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: American / Category: Salads and Sides
 

 

 

13 thoughts on “Crunch Time”

      1. One of his friends at school asked him what he wanted and he told her broccoli, so her mother put a huge piece of broccoli on his present. LOLOL He loved it.

  3. I just bought the coconut bacon! I’ve never tried it before, and it looks amazing. What a perfect addition to a salad! I’m not entirely sold on the raw broccoli, but this does sound like a beautiful combination.

    1. You’re in for such a treat… It’s awesome! The problem that I’ve found is that the containers are so small, you should really consider it just a single serving. ;)

  6. LOL Hannah….I don’t like broccoli anymore but you make it sound yummy. Well…I guess I’ll give it a try now since you’re so convincing. Nice read and thanks for sharing!

    1. Whew, that feels like quite an accomplishment! If you want to try it with training wheels, you could totally steam the broccoli first, to take out some of that bite… Obviously it won’t be as crunchy, but a bit milder in flavor.

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