Broccoli Salad Recipe with Honey-Toasted Walnuts (2024)

FAQs

Why do you blanch broccoli for salad? ›

The short cooking time brings out the natural colors in the fruit or vegetable before they can turn a displeasing color (because no one wants to eat ugly broccoli!). By stopping the cooking process, the color-changing enzymes are deactivated and the vegetable maintains its vibrant color.

There are 330 calories in 1 cup of Broccoli Salad. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

If you don't blanch your broccoli, it will turn color and acquire a bitter taste. You can either stick it in boiling water for three minutes to blanch, or steam it for five minutes, whichever you choose.

Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds. Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds.

Whisk together mayonnaise, cider vinegar and honey. Toss salad ingredients with dressing: Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well.

Like all the other brassicas, broccoli was developed from the wild cabbage (Brassica oleracea var. oleracea), also called colewort or field cabbage.

If you're looking for vegetables that are rich in vitamins, minerals and even have anti-cancer properties, look no further than the group known as cruciferous vegetables. This group of leafy greens, cabbages and mustard-like veggies pack a nutritional punch and some seriously versatile flavors.

Rinse Broccoli Under Running Water

Edwards says the best way to clean broccoli is to run it under cold water after the stem has been trimmed and the head has been cut into florets. This can be done easily by placing florets into a colander.

Once you have separated the broccoli into florets and peeled and chopped the stems, drop the broccoli pieces into the pot of rapidly boiling water. Let them cook for 2 minutes. Alternatively, steam the broccoli for 2 minutes in a vegetable steamer rather than boiling it. Drain the broccoli in a colander.

Do you cut broccoli before or after boiling? ›

broccoli should be chopped after it's boiled.

100 calories of broccoli is 300 grams. Which is 4.25 cups.

Summary. Broccoli is a low calorie food, primarily containing carbs and protein with little fat. It is high in nutrients including vitamin C, folate, vitamin K, and vitamin A.

Why do you blanch broccoli before cooking? Blanching is a cooking process that removes the harsh, bitter taste of raw broccoli while setting its bright green color. It also ensures that the broccoli won't be overcooked as it can just be tossed with a finished recipe at the end.

Blanching makes colors pop. It creates bright verdant beans and flashing orange carrots, and produces a crisp crudite bite. Now, more challenging veggies aren't raw at one extreme or limp on the other, but perfecto. Blanching expands your repertoire.

It is so easy and delicious because it preserves SO much flavor and settles the raw, bitter taste. Blanching broccoli ensures that your broccoli is nicely cooked but also still has a nice crunch to it.

So, do make sure you blanch it to preserve its colour, flavour and nutrients. Discover the health benefits of broccoli and our favourite broccoli recipes, from sumptuous side dishes to soups and salads.