Shaved Broccoli Salad (2024)

April 3, 2013 By Caroline 19 Comments

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Let’s start off with the name of this salad. Shaved? Ugh…I’ll admit, I hesitated over using that word. Seriously though, it was the word that just kept repeating in my head as I wondered how this would all work if I “shaved” the broccoli. I imagined, instead of hunks of stalky, unyielding crowns, this salad would have crisp, crunchy slivers of broccoli, surrounded by a light and creamy dressing and flecked with sweet cranberries, tart apple slices and nutty almonds. I used my best chef’s knife to slice through each crown, as you would julienne any other vegetable. You could used your mandoline or slicer blade on your food processor, but I enjoy the process of chopping. It’s therapeutic. I will warn you…it is a bit messy. The broccoli heads break up and get all over your hands, but you’ll want to tough it out. This salad is so worth it!

Shaved Broccoli Salad

3 – 4 small broccoli heads, stems cut to about 2″ and julienned
1 small red apple, cut into slices about the same size as the broccoli
1/2 cup dried cranberries
1/2 small red onion, sliced
1/2 cup sliced almonds

Dressing
1/4 cup mayonnaise or vegenaise
1/4 cup non-fat plain Greek yogurt
2 tablespoons apple cider vinegar (I use Bragg’s)
2 teaspoons honey or maple syrup
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all of the salad ingredients, up to the onion, in a large bowl. Combine the dressing in a small bowl and whisk until smooth. Pour the dressing over the broccoli and toss to combine and get it all covered. Add the almond slices and toss a bit more. If you can stand it, refrigerate for an hour before serving…but I bet you eat half of it before it makes it to the fridge!

Notes:

When cutting the broccoli crowns, put the tip of your knife on the board and rocking back and forth, run it across, keeping the knife tip on the board to cut easily and evenly through the crown.

I used only the crown and about two inches or so of the stalk. You could most certainly cut the stalk up into two inch lengths and julienne or coarsely grate them.

When purchasing broccoli, look for the florets that are the most compact. The ones that are more open are not as fresh.

When I bring the broccoli home, I like to trim the end of the stalk and store them with the stalk in a bit of water in a bowl or dish until I’m ready to use them.

This salad packs up easily for school or work lunches or even for a picnic!

Broccoli can help with weight loss! Read this recent article from Shape Magazine.

If you like this salad, you may also like Curried Chicken Waldorf Salad.

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Reader Interactions

Comments

Alicia
January 9, 2016 at 5:57 pm
I made this salad for my women’s ministry potluck and everyone loved it. What I like the most is that bacon is not necessary, I did cut it in julienne . Thanks so much for your sharing, Carol!
Reply
- Caroline Hurley
  January 10, 2016 at 11:05 am
  Alicia, I’m so happy to hear that you all enjoyed this salad! Yes, a julienne cut works great too. I just love those small, crunchy bites. Thanks for putting a huge smile on my face today!
  Reply
Robin
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September 2, 2014 at 1:02 pm
This is delicious!
Reply
- Caroline Hurley
  September 2, 2014 at 2:01 pm
  Thanks so much, Robin! I’m so happy you liked it!
  Reply
graham faulks
May 3, 2014 at 12:45 am
This is not shaving broccoli and it is most certainly not julienning as you are not cutting into batons.
Reply
- Caroline
  May 3, 2014 at 10:25 am
  Thanks for your input, Graham. You are correct in that this cut is not julienne. I use that term loosely to reinforce that the cuts be made very thin and small. That said, this is shaving broccoli. The culinary definition of shaving is to cut into wide and paper thin slices using a knife or mandoline, as I suggest. I hope that clarifies my description.
  Reply
Nick
February 4, 2014 at 1:01 pm
Thank you so much for this!
Also, for the non-vegetarians out there, I have tried making this salad with beef and also with king prawns and both work really well!
Reply
- Caroline
  February 4, 2014 at 4:45 pm
  You are most welcome Nick! I love your idea of adding some protein with beef and prawns! Sounds delicious and makes a complete meal! Thanks so much for sharing!
  Reply
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George
July 19, 2013 at 12:25 am
I want to try your recipe here but I am a bacon lover and would have to add that. I never shaved Broccoli before but I do love to cook, so I will try it.
Reply
- Caroline
  July 19, 2013 at 10:22 am
  Bacon sounds delicious, George! Let me know how it turns out! Thanks so much for taking the time to comment!
  Reply
Kerry Wells
July 14, 2013 at 4:59 am
I made this salad during a cookery lesson that I gave my daughter this afternoon, she and her boyfriend are building a house together and will be moving in next year. She is has reached her twenties unable to cook and is out to impress him. She is vegetarian but he is not so she is learning to cook meat dishes and he is learning to appreciate vegetarian dishes. This salad is sure to win him over.
Reply
- Caroline
  July 14, 2013 at 1:32 pm
  I’m so glad you and your daughter liked this salad, Kerry! It’s one of my favorites! I hope her boyfriend agrees! I love that you and your daughter spend time in the kitchen cooking together…those are the best moments we always remember! Thanks for sharing your story with me…you made my day.
  Reply
Blair
June 11, 2013 at 11:42 am
Caroline,
Thanks so much for sharing this! Made it Sunday morning after church when I threw a pork roast in the crock pot for dinner. I’m still eating this shaved broccoli salad (also stuck in a roasted broccoli rut) and cannot stop telling everyone how delicious this came out! Sharing it now with my soon to be MIL!
Best!
Reply
- Caroline
  June 11, 2013 at 11:51 am
  Awww, Blair…your message means so much to me! I love hearing when my recipes have been tested and loved so much! What a great pairing with a pork roast…I’ve got to keep that one in mind! I love it roasted too…but this salad is nice in the summer! Thanks so much for taking the time to let me know and for sharing it with everyone! AND…congratulations and best wishes on your future wedding!
  Reply
DB-The Foodie Stuntman
April 6, 2013 at 7:17 pm
Hi Caroline! Thanks for following me on G+. Nice to make your acquaintance. You know, the fact that shaving broccoli had humorous undertones never occurred to me until you noted it but Mrs. Stuntman would say I’m a little dense. I would have thought to use my mandolin to do so at first too, but I could also see the crowns being quite messy in doing so. Either way, it looks delicious!
Reply
Eva | Adventures in Cooking
April 4, 2013 at 9:53 pm
Mmmm, I love me some shredded veggies. I have been eating a ton of pan-seared broccoli lately and have been looking to mix it up in broccoli-land, I also have a giant tub of Greek yogurt in my fridge, so I am definitely going to be giving this a try!
Reply
- Caroline
  April 4, 2013 at 10:00 pm
  Eva, you are so funny! I love them too! Let me know how you like it! :)
  Reply
  - Carol
    December 9, 2013 at 5:01 pm
    How many people does this salad serve. I’d like to take it to a pot luck.
    Reply
    - Caroline
      December 10, 2013 at 12:52 am
      Hi Carol! If you use the 3 to 4 broccoli heads, this salad can serve about 6 to 8 portions. I’m so glad you’ll be taking it to your potluck! Hope everyone loves it!
      Reply

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FAQs

How do you shave broccoli? ›

Cut the stalks in half. Remove the tough outer skin using a sharp vegetable peeler. Discard. Run the peeler along the cut side of the stalks and thinly shave.

Can broccoli be eaten raw as in a salad? ›

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.

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Why does my broccoli salad get watery? ›

Extra water on the broccoli can make for a runny mixture. The same goes for rinsing your broccoli! Make sure you give your broccoli adequate time to dry after rinsing. You get enough moisture from the dressing mixture that any extra water will make your salad too watery.

Find Out More ›

What is the best way to shave vegetables? ›

While a mandoline can be useful, you don't need one—or any other special equipment. With just a sharp vegetable peeler, you can turn zucchini into long, silky ribbons that retain their delicate texture and fresh flavor. Slicing Brussels sprouts very thinly by hand causes them to have a softer chew.

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Do you wash broccoli before or after cutting? ›

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.

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Why does my stomach hurt so bad after eating broccoli? ›

Cruciferous Vegetables

Vegetables like broccoli, Brussels sprouts, cabbage and cauliflower are high in sulfur and can cause bloating and gas. Try some of these vegetables to see if they are easier to digest: carrots, spinach, sweet potatoes, zucchini, green beans, celery and squash.

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Is it okay to eat broccoli every day? ›

Regularly incorporating broccoli into your daily diet can contribute to stronger bones and potentially lower the risk of conditions such as osteoporosis. Broccoli can be a beneficial inclusion in the diet of those seeking to manage their weight.

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Why can't I eat broccoli anymore? ›

Some people are allergic to broccoli because it contains proteins that are similar to those in a kind of pollen that they're allergic to. This is called pollen-fruit allergy syndrome (or oral allergy syndrome).

Keep Reading ›

Can dogs eat broccoli? ›

Yes, dogs can eat broccoli. Dogs can eat the vegetable both cooked and raw, as long as there are no seasonings or oils added. However, this vegetable should always be given in very small quantities, especially because the florets contain isothiocyanates, which can cause gastric irritation in dogs.

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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.

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How long does broccoli last in the fridge? ›

How Long Does Broccoli Last? Both raw and cooked broccoli will last for 3 to 5 days in the refrigerator when stored properly. Blanched broccoli will last between 10 and 12 months in the freezer.

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Why do you soak broccoli in water? ›

The natural nooks and crevices in broccoli and cauliflower are the perfect hiding spot for dirt, germs and even little bugs. Get your cruciferous veggies squeaky clean by filling a sink with cold water and then soaking them for a few minutes.

How to stop salad from going soggy? ›

Store it properly. One way you can guarantee a crunchy, fresh tasting salad is by storing the components correctly. Whether it is lettuce leaves or cucumbers, once the packaging has been opened, make sure to put a sheet of kitchen towel in with them to absorb moisture and stop those leaves from going slimy.

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How do you perk up broccoli? ›

You can soak the broccoli in a bowl of ice water for 30 minutes or more to help it regain its firmness. Another method is to slice off a portion of the stem and place the remaining stem and crown in a pot with a cup of water. Store it in the fridge overnight, and the broccoli will be crisp and fresh in the morning.

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How to clean and cook fresh broccoli? ›

Trim and slice the stem: The main stem of the broccoli is entirely edible. Trim off any leaves or blemishes. You can remove the tougher top layer of skin with a peeler if you would like, but it's not necessary. Slice off the bottom inch of the stem and discard (it's usually too dry to be very tasty).

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