To prepare this salad, there is no need to boil or blanch broccoli. Enjoy all the tastes, benefits and the juiciness of this cabbage in its raw form. Rich in fermented milk brown and yogurt-based dressing sugar, apple cider vinegar, mustard, dill and nutmeg will fill broccoli with a whole gamut of interesting contrasting tastes. BUT roasted peanuts and dried cherries will turn the salad into a restaurant dish level. Serve broccoli salad as an appetizer before the main a dish or as a vegetable side dish for meat. Share with друзьями: 
Time: 20min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large head of broccoli, cut into small inflorescences; peel and cut the stems lengthwise into 4 parts and thinly chop
- 1 tbsp. yogurt or kefir
- 3/4 Art. plain greek yogurt
- 1/4 Art. cider vinegar
- 2 tbsp. l brown sugar
- 1 tbsp. l brown mustard
- 1/4 tsp grated nutmeg (preferably fresh)
- 0.5 tbsp. chopped fresh dill
- 1 tbsp. roasted salted peanuts
- 1 tbsp. dried cherries
- 1 tbsp. thinly chopped green onions
Recipes with similar ingredients: broccoli, dried cherries, nutmeg, peanuts, dill
Recipe preparation:
- In a large bowl, mix yogurt, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Salt and pepper over to taste. Add broccoli, peanuts, cherries and chives.
- Taste and salt and pepper if necessary. Serve immediately or refrigerate. Can be stored in during the day.
