Crunchy Brokkoli-Salat mit Cranberries
To be honest, I've never been a huge fan of broccoli– at the most, I tolerated it fried in bread crumbs, like my family cooked it way back when.
But I think the previously boring broccoli has shed its dusty image at this point – probably owing to the green smoothie hype as well as the little-known fact that this vegetable isn't just pretty but can also taste amazing.
Yes, you can eat broccoli raw. Whenever I tell people about my crunchy broccoli salad, using raw florets, I earn skeptical and sometimes horrified looks. Broccoli? Raw?
Of course this question does not come from the raw foodie community – they're partially responsible for the broccoli's current popular revival.
What makes the broccoli a superfood? Its green colour stems from its high magnesium content, which supports our metabolism, muscle development and heart function. Broccoli also contains numerous secondary plant metabolites like flavonoids and glucosinolates, which can have a cancer-inhibiting effect, as well as a high level of digestion-promoting fibre.
Broccoli is a great anti-stress veg, protecting our mucous membranes in the winter, containing a ton of vitamin C and preventing colds - ideal for the freezing season.
It is rich in potassium, which reduces water retention and lowers blood pressure, as well as calcium, phosphorus, iron, zinc and sodium, and of course vitamins B1, B2, B6, E and carotene (provitamin A).
By the way, it's not just the delicate florets that are edible, but also the stem, albeit cooked or very finely sliced.
In this particular recipe, the cranberries don't just make this salad look good, but also provide many nutrients. Cranberries come from the US and, in their raw form, have a very sour taste. Once dried or cooked, they release their yummy sweet and tangy flavour.
Cranberries contain a lot of vitamin C and iron and are therefore great for a strong immune system.
Great tip for us ladies: they are ideal for the prevention and treatment of urinary tract infections and also pack many antioxidants, minerals, vitamins and fibre.
Combined with my broccoli salad and some cashew nuts, I think they're absolutely heavenly.
This salad is featured in my superfood series, a collaboration with photographer (c) Julia Stix. Food styling and recipe creation: Eva Fischer
Crunchy Broccoli Salad
- 2 heads of broccoli
- 4 TBSP cashew nuts
- 1 red onion
- 100g dried cranberries
- 260ml vegan mayonnaise
- 4 TBSP white balsamic vinegar
- 2 TBSP cane sugar
- salt and pepper
- Wash the broccoli, separate the florets and add to a salad bowl. Peel and finely chop the onion.
- Add the onion, cranberries and cashew nuts to the broccoli. Make a dressing from sugar, vinegar, mayonnaise, salt and pepper.
- Marinate the salad with the dressing, season with salt and pepper and serve.