You can make this slaw not vegan, if you like. Simply use regular mayonnaise and Worcestershire sauce, and top it with 1/2 cup grated parmesan cheese. Note that this salad needs to sit for an hour before serving to allow the flavors to blend.
Servings4
AuthorTurnip the Oven
Ingredients
For the croutons
2cupsstale bread cubes
1tablespoonextra virgin olive oil
Kosher salt and freshly ground black pepper
Pinch of granulated garlicoptional
For the salad
2bunches broccoli4 stalks
For the dressing
1/4cupextra virgin olive oil
2tablespoonsvegan mayonnaiseor regular mayonnaise
2tablespoonfreshly squeezed lemon juice
2teaspoonsWorcestershire sauceAnnie's is vegan
1/2teaspoonDijon mustard
2teaspoonscapers
2tablespoonsminced fresh parsley
1small clove garlicminced
Instructions
To make the croutons, preheat the oven to 350°. Toss the bread cubes with the olive oil and a big pinch of salt and pepper. Sprinkle with a little bit of granulated garlic (if using). Spread the bread cubes on a baking sheet and bake until crisp and toasted, about 5 minutes.
To make the salad, cut the heads from the broccoli stalks and set aside. Fit a food processor with the grating disc (the one with the little holes) and shred the broccoli stalks. Transfer to a large bowl. Coarsely chop 2 cups of broccoli florets and add them to the bowl with the shredded stalks. (Reserve remaining broccoli florets for another use.) Wipe out the food processor and fit it with the regular blade.
To make the dressing, combine the olive oil, mayonnaise, lemon juice, Worcestershire sauce, mustard, capers, parsley, and garlic in the food processor and process until smooth.
Pour the dressing over the salad and toss to coat evenly. Transfer to the refrigerator and chill for at least 1 hour to allow the flavors to blend. Top with the croutons just before serving.