Raw Broccoli Crunch Salad

I can successfully say that I will never again wonder what it’s like to ride 50 miles on a bicycle in one day.  This summer it’s been great to get back on my bike and I’ve been pushing myself to do more long rides out of my comfort zone.  Yesterday some friends and I rode the Lake Washington loop and my legs still feel like jelly.

I’ve decided to sign up for the Cycle the WAVE (Women Against Violence Everywhere) ride in September.  It’s a non-competitive women’s ride meant to inspire awareness and hope for domestic violence victims.  This year’s proceeds will support the Eastside Domestic Violence Program, DAWN, and New Beginnings.  Before I discovered my passions for food and food justice, I used to do anti-violence awareness and recovery work with women.  This ride feels like a great way to support a cause I feel deeply about and keep myself motived on my bike.

When I was on the trail yesterday and began feeling defeated by a big hill I would picture myself in my apartment sitting on the couch and eating this salad.  That’s been the majority of my day today and I’m not ashamed to admit it.  You certainly don’t have to go on a long bike ride to enjoy this salad.  It’s super healthy, quick and easy to make, and the leftovers make a wonderful lunch.  In fact, I think this tastes even better the next day after the vinegar has had a chance to soften the broccoli a bit.

If broccoli isn’t a favorite vegetable of yours, this salad might just change your mind.  I love using broccoli stems because they have a milder flavor than the head, but you could also use broccoli heads if you wish.  This salad is crunchy, tangy, and sweet and is the perfect reward after a long hard day on the trail.

Raw Broccoli Crunch Salad
4 servings

1/4 cup extra virgin olive oil
1 Tablespoon raw agave syrup
2 Tablespoons apple cider vinegar

3 cups broccoli stems, shredded

1.5 cups carrots, shredded
3 green onions, chopped
1/3 cup dried cranberries
1/4 cup cashews
Freshly-ground black pepper to taste

Mix the olive oil, agave, and apple cider vinegar together in a small bowl and set aside.  Toss the broccoli and carrots together in a medium bowl and top with the dressing.  Work the dressing in with your hands.  Mix in the green onions, cranberries, and cashews and serve.  Top with some freshly-ground black pepper to taste.

If this salad will not be eaten right away, leave the cashews out until just before serving to keep them from getting mushy. 

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