Weekend Summer Picnic Recipe #1: Cheddar Broccoli Salad

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.  

Native Foods Cafe, vegan, vegan food, vegan recipe, cheddar broccoli salad

 

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                                               

 

Dressing:

¾ cup Vegenaise                                                           

2 TBSP olive oil                                                           

3 TBSP apple cider vinegar                                               

2 TBSP organic brown sugar                                   

salt and pepper, to taste                                               

 

Garnish:

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