Super Chop Broccoli Salad

Super Chop Salads • Episode 1

One thing about me is that I love broccoli. I eat roasted broccoli at least once a week… and I like broccoli salad. I do. But I am not always in the mood for massive chunks of broccoli that require the jaw strength of a Labrador to get through. You know the ones… broccoli wood.

So for the first Super Chop Salad, we’re not cooking the broccoli… we’re just chopping the hell out of it.

We’re using the food processor to pulse the broccoli into teeny tiny crunchy pieces… and yes you can do this by hand but why would you? The lovely little broccoli bits are then tossed with edamame, red onion, banana peppers, peanuts, cilantro, sesame seeds and a super delish creamy miso ginger dressing.

The Stem Trick: don’t throw away the broccoli stems! Just peel away the tough outer layer before adding them to the food processor. They add extra crunch, are actually quite yummy and also help to reduce food waste which is important because I paid for the whole broccoli and I intend to use the whole broccoli dammit. You know how expensive groceries are these days.

The Pulse Rule: aim for tiny pieces, not broccoli paste. About 8–10 quick pulses gives you the perfect texture.

The Dressing Shortcut: an immersion blender makes the dressing silky smooth in seconds, but a vigorous whisk works just as well if your almond butter is nice and runny.

The Greens Swap: no broccoli? You can use cauliflower, or a mix of both. A little kale or cabbage mixed in is also great if you have some hanging around.

The Nutty Upgrade: add in toasted almonds, pecans, or pumpkin seeds. Whatever gives you that good little crunch.

The Fruit Factor: dried cranberries add a nice sweet-tart bite, but chopped apples, raisins, or even grapes would be delicious too.

The Bacon Move: i really like this one… add crispy cooked bacon just before eating if you’re feeling sassy. Highly encouraged.

The Lunch (aka My Way): spoon this salad into a bowl and call it lunch. Add some leftover grilled chicken or rotisserie chicken if you have any lying around and if you don’t, just eat an extra scoop.

The BBQ Situation: this is made for grilled food. Serve it alongside burgers, grilled chicken, steak, sausages, or whatever else you’re throwing on the BBQ. You really can’t go wrong here.

The Potluck: this salad travels beautifully, which makes it perfect for BBQs, potlucks, picnics, and family dinners. Make a big bowl and prepare yourself for people asking for the recipe… whether you share it or not is up to you… I won’t tell if you want to take full credit.

To Store: keep leftover broccoli salad covered in the refrigerator for up to 3 days. The vegetables will soften slightly as they sit, but the flavour gets even better after everything has had a chance to mingle.

Make-Ahead: it’s a perfect make-ahead meal. See the previous point for details.

The Crunch Factor: If you’ve already dressed the salad and it’s been sitting for a while, give it a good stir before serving. If you want to add in a little fresh crunch, add in a few extra nuts or seeds or top with some crispy fried onions or crunchy edamame.

If you love big, crunchy salads that taste like foods you actually want to eat be sure to try my Kale & Chickpea Salad, Quinoa Arugula Salad, or Lemony Chickpea Crunch Jars. They’re all packed with flavour, texture, and enough personality to make you want to eat them all the time.

Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.