Picnic Broccoli Salad — LUKAS VOLGER

A vegan, mayo-free spin on the classic “Southern” or Amish Broccoli Salad that’s perfect for summer picnics and barbecues.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Serves 4 to 6

Step 2

Separate the broccoli stems from the crowns, then trim the crowns into small florets and pieces. They don’t need to all be perfect little florets; small pieces of the stems (where its skin is tender) are also fine. Discard about a half inch of the dry, cut-end of the stalk, and then use a sharp chef’s knife to thickly peel the fibrous outer skin off. Then cut it into small pieces, about the same size as the florets.

Step 3

Bring a pot of water to boil. Add the broccoli and blanch for only 30 seconds, which won’t even be enough time for the water to return to boil – the goal is to retain plenty of crunch, and you only need to take the raw edge off. Drain in a colander and rinse under cold water. Then dry very thoroughly by blotting with a clean towel or running through the salad spinner several times.

Step 4

Place the onion in a large mixing bowl with the sugar and salt, and use your fingers to mix them together. Set aside while you prepare the dressing.

Step 5

Use a handheld or small blender (or a whisk and a small bowl) to combine the oil, vinegar, miso, mustard, and honey into a thick, glossy dressing.

Step 6

Add the dry broccoli, dates, and dressing to the onions and stir to combine. If you have time, chill the salad for a few hours in the refrigerator. Just before serving, add the cashews, and crumble the potato chips over the top.