Wednesday, July 11, 2012

Asian Broccoli Salad

Broccoli salad, among many other things, seems to be a popular trend on the food-wide web. I first tried Whole Food's version of this salad in early March. I was about three weeks postpartum with my third child, so my mother-in-law was visiting for the week -- graciously taking my seven-year-old to school and entertaining my four-year-old while I got some much needed bonding time with my little lady. Mom-in-law really appreciates organic foods and healthy living, which is great because my husband and I have definitely gone chewy (I say chewy instead of crunchy because we're only soft-core health nuts). Anyway, a couple weeks after I had Whole Food's broccoli salad, I decided to try my own. Mom-in-law had sent me a couple of links to some other blogger's recipes, so that was a good starting point, but I thought going Asian with the flavors would be great. It was! I got the recipe out last night, and I'm still happy with it. Here it is:

Note: These are all approximations.

Broccoli Salad:

6 to 8 slices bacon, cooked and crumbled

1 bunch broccoli

1 small onion, sliced and sautéed in bacon drippings

1 cup raisins

½ cup chopped pecans, toasted


(all approximations -- add more or less for desired taste)

1 cup mayo

4 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon honey

½ teaspoon siracha

1 teaspoon ginger

1 teaspoon Penzey’s spice blend: shallots, onion, garlic, lemon peel, citric acid, chives, orange peel

Salt and pepper



Fry bacon; remove from pan; sauté onions in bacon drippings. Make dressing. Combine all ingredients (including bacon fat) in a large bowl. Enjoy!