by Chef Kendall Huff
Native Foods Cafe
So today marks the beginning of the weekend of Summer Picnic Cooking Demo Recipes! I created these recipes for our Summer Picnic Cooking Demos in June... and they turned out fantastic! They are nice alternatives to the traditional picnic menu... so you can jazz it up a bit! This Cheddar Broccoli Salad is a nice replacement for cole slaw, as it is a little bit sweet, a little tangy and a bit smoky with the tofu bacon.
Cheddar Broccoli Salad
Makes: 3 cups
1 lb broccoli crowns, with stems
1 cup vegan cheddar cubes, ¼ “ (Try Daiya or Teese)
1 cup raisins or currants
½ cup red onions, diced
½ cup carrots, shredded
1 lb. tofu bacon, diced
¾ cup Vegenaise
2 TBSP olive oil
3 TBSP apple cider vinegar
2 TBSP organic brown sugar
salt and pepper, to taste
green onions, chopped
1. Whisk all dressing ingredients together and set aside.
2. Clean all broccoli crowns from the stem and julienne stems ¼ inch in size.
3. Mix cheese, broccoli, raisins and carrots together. Toss in the dressing and chill for at least 30 minutes before serving.
4. Garnish with green onions and a crunch… like chopped almonds!
Native Foods Cafe, vegan, vegan food, vegan recipe, cheddar broccoli salad