A New (Healthier!) Twist on Broccoli Salad

I love broccoli salad…you know, the kind with broccoli, cauliflower, bacon, parm, and mayo…Well…for some reason, I do not like to cook bacon. at all. It’s messy, it splatters, it’s greasy and smells up the house for hours. So, as much as I love to eat bacon, I rarely buy it. So, I was trying to come up with a salad that I could make ahead and decided on broccoli salad. However, I realized I had no bacon in the house. Since I try not to make extra trips to the grocery store (it is really a discipline and it forces me to come up with creative solutions)…I decided to find a bacon substitute that would add crunch and flavor. Voila! enter the red radish….thinly sliced and mixed in with the rest. I added a tiny bit more salt and kept everything else about the same, although I skimped on the mayo. I have to say I like it very much. Have tried using sliced water chestnuts as well and while they add crunch, they do not add as much flavor nor are they as pretty as the radishes! Plus, I’m sure fresh radishes are healthier than canned water chestnuts. And both must be better than bacon.

so, here’s the recipe:

  • 1-2 large crowns of broccoli
  • 1 small head cauliflower
  • 1 cup of sliced red radishes
  • 1 cup chopped red onion
  • 2/3 cup mayo
  • 1/3 cup grated parm
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 hulled, roasted pumpkin seeds

Break up or chop the broccoli and cauliflower. Thinly slice the radishes and chop the onion. Mix the mayo, parmesan cheese, salt and sugar together. Mix into the chopped veggies in a serving bowl. Cover and chill at least a couple of hours. Enjoy!


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