June 29, 2008 | Filed under Appetizers & Salads, Features, On the Side, Vegetarian

Ever have a taste for something familiar and want something different at once? This was the case with me this afternoon. I was craving something cole slaw-esque for a snack as I watched my beloved Wimbledon, but wasn’t in the mood for the traditional cabbage and carrot variety. I wanted flavours similar to cole slaw, but not exactly. Know what I mean? Now, I do have a head of cabbage on hand, but I’m planning to use it to make fried cabbage for this evening’s dinner. Then I remembered that I had several other ingredients on hand that would make a nice salad or slaw of some type. Next thing I knew, I was putting together my own divalicious veggie medley — Broccoli-Carrot Salad.

As most of my regular readers already know, I LOVE veggies. Admittedly, I rarely prepare broccoli dishes (this is my first posted broccoli recipe), but this jolly green veggie happens to be another of my favourites. How ironic is that? I do eat steamed broccoli pretty regularly, though, but I would image many people would find it pretty run-of-the-mill. I mean, seriously, who would want to read about steamed broccoli, right?

Believe it or not, I almost didn’t post this recipe. As I was making it I kept thinking, “Most people I know don’t even like broccoli, so why blog about it?” Well, after just one spoonful I immediately realised that there is nothing run-of-the-mill about it. Trust! Fully loaded with healthy, fresh veggies, this mix of broccoli, carrots, red bell pepper, onions, raisins, cheddar cheese, bacon* and sunflower seeds definitely delights my palate.

I’m loving this!

Broccoli-Carrot Salad Recipe

Source: Own creation
Serves: 6 to 8 | Vegetarian

Note: This dish can be made vegetarian by substituting vegetarian bacon or omitting the bacon altogether.

2 cups broccoli stalks, grated
1 cup broccoli flowerettes, sliced
1 cup raisins
1 cup carrots, grated
1/2 cup yellow onion, minced
1/2 cup red bell pepper, minced
1/2 cup sunflower seeds
1 cup cheddar cheese, finely shredded
1 cup bacon, crumbled*
3/4 cup mayonaise
1/4 cup brown sugar
1/3 cup apple cider vinegar
salt and pepper, to taste

Fry bacon until crisp, drain on paper towels and set aside to cool. Once cooled, crumble into small pieces.

Wash and dry broccoli, red pepper and carrots. Peel outer layer of carrots (using a vegetable peeler) and coarsely grate. Cut broccoli tops from stems. Peel outer layer of stems and coarsely grate. Slice flowerettes into bite-size pieces. Chop onion and red pepper into a fine mince. In a large bowl, mix bacon crumbles with cheese, broccoli, carrots, onions, red pepper, raisins and sunflower seeds.

Combine mayo, brown sugar, vinegar, salt and pepper in a jar. Add dressing mixture to vegetables and mix until well combined. Refrigerate until well chilled, at least two hours.

*Turkey bacon can be used, if preferred.