Tahini Broccoli Salad

THIS VIBRANT CRUNCHY SALAD IS HEALTHY & DELICIOUS

If you've never had broccoli salad you're in for a treat, but I'd hazard a guess that a majority of Americans, especially those raised in the South or Midwest, have had broccoli salad at one point in their lives.

Every family gathering, holiday meal, church potluck or random get together seemed to be crowned by someone bringing the broccoli salad.  It was right up there with potato salad and combined crunchy broccoli, creamy mayonnaise and some sugar to sweeten the whole lot.

I've tampered with the original to lighten up the mayonnaise by adding some tahini which is a sesame seed butter, similar in make to any nut butter but made with sesame seeds.  I've also added some chili garlic sauce for some heat, which is not present in traditional broccoli salad.  You can use chili garlic sauce, or any chili paste you have on hand, like sriracha, to your spice level comfort zone.

Lastly I nix the white sugar for natural honey.  You don't need a lot of the sweet, sticky liquid, and it lends a beautifully complex sweetness that is so much more flavorful than sugar.

I LOVE FINDING TAHINI IN A SQUEEZE TUBE. GETTING MINE FROM THRIVE MARKET. SAME FOR THE PRIMAL KITCHEN AVOCADO MAYO

I BLANCH MY BROCCOLI FOR JUST A MINUTE, BUT YOU CAN SKIP THIS STEP IF YOU PREFER YOUR CRUCIFER TOTALLY RAW

Broccoli is super good for you.  Not only is it full of fiber, it also has plenty of vitamin C and vitamin K, which is great for hormonal balance (that's a bonus for all us 50+ ladies).

IF YOU BLANCH YOUR BROCCOLI, MAKE SURE TO PLUNGE IT INTO AN ICE BATH TO STOP THE COOKING

If you have kids that don't like broccoli try this salad on them, cutting the broccoli into quite small bits and being cautious with the heat elements.  Many kids will eat a crunchy chopped type of salad because the textures are so pleasing.  

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In full disclosure, even though I love all veggies, broccoli is a veg that I don't eat or serve frequently but this salad is one way I adore eating it.
Give this a try at your next potluck, gathering, or just plain ol' Wednesday night dinner and see if it doesn't disappear.

Tahini Broccoli Salad


1 head broccoli, chopped into bite sized pieces
1/4 cup mayonnaise
2 tablespoons tahini
1 tablespoon chili garlic sauce (or sriracha)
1 tablespoon honey
1 shallot chopped, or 1/4 red onion, diced
1/4 cup dried cranberries, raisins or currants
2 tablespoons toasted, chopped pistachios
1/4 teaspoon course sea sat




You can skip this first blanching step if you want your broccoli raw.  I prefer it just blanched slightly but still retaining a nice crunch.  The blanching also gives it a vibrant green color.


Blanch broccoli by placing in boiling, salted water for 1 minute.  Remove with a slotted spoon or strainer then immediately plunge into a bowl of ice water to stop the cooking process.  Once the broccoli is cooled, strain and shake off all excess water.  Pat as dry as possible.


In a large bowl combine the mayonnaise, tahini, chili garlic sauce and honey.  Mix well.  Toss in the shallots, broccoli, cranberries, pistachios and salt and mix well.