Broccoli’s natural sweetness paired with the nutty, rich taste of cashews and a spicy note of cilantro with a creamy dressing. This salad also makes a wonderful take-along for picnics and potluck.

4 cups very fresh broccoli florets, cut into small pieces (about 1 pound)
1 1/2 cups shredded carrot
3/4 cup chopped fresh cilantro

Dressing:
1 large clove garlic, minced
6 tablespoons low fat mayonnaise
3 tablespoons sour cream (low fat is okay)
3 tablespoons unseasoned rice wine vinegar
1 tablespoon freshly squeezed orange juice
salt and pepper to taste
1/2 cup toasted cashew nuts, very coarsely chopped

In a salad bowl, combine the broccoli, carrot, and cilantro. To prepare dressing, thoroughly combine the garlic, mayonnaise, sour cream, vinegar, and orange juice. Pour over the vegetables and toss well, adding salt and pepper to taste. Garnish with cashews just before serving.

Serves 6 to 8


Makes 4 dozen

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden