It would seem that all we do these days is hike and eat great food! And for the most part that is true. We are counting down the days to summer, a June court date, our move to Japan and a million other things. In the mean time we are trying to take advantage of a yet to be packed kitchen and the chance to still explore this little area of North Carolina which is resulting in a food and travel heavy blog!
This salad is something I make weekly during warmer months and it’s a great way to get fresh veggies on our plates. It makes a bright display on a potluck table and packs easily on our hiking trips. The bonus is that I can offer you a vegan/plant based version too! An all around winner if you ask me!
- 4 small heads of broccoli chopped
- 1/2 of a red onion diced
- 1/2 of a small purple cabbage thinly sliced
- 1/4 cup toasted sunflower seeds
- 1/2 cup raisins or dried cranberries
- 1/2 cup mayonnaise (see below for vegan option)
- 2 Tablespoons champagne vinegar
- 1/4 cup sugar
- 1/2 to 1 teaspoon liquid smoke (the secret ingredient!)
Toss together the first 5 ingredients in a large bowl and set aside. In a smaller bowl whisk together the mayo, vinegar, sugar and liquid smoke. Taste to make sure you like the level of smokiness. Add more liquid smoke if needed. Add the sauce to the previous bowl and incorporate well. Refrigerate and serve chilled.
Omit the mayonnaise and replace with a 1/2 cup of cashew cream. See recipe below.
- 1 cup soaked cashews
- enough water added to reach a mayonnaise consistency.
In a blender add the soaked cashews and puree to a paste. Add a little water and continue to blend till you reach a creamy mayonnaise type consistency, adding more water if needed. This is a great alternative for any recipe that calls for heavy cream of mayo to be stirred in.