This is the best broccoli salad I’ve ever come across.
2 small broccoli crowns
1/2 head green cabbage
1/2 c. raisins
1/2 c. dried cranberries
1/2 c. sweet onions, preferably purple, minced
6-10 slices bacon fried crisp and crumbled
1 c. mayonnaise
1/4 c. balsamic or champagne vinegar
1/3 c. sugar or good sugar substitute (not bitter)
Floret crowns to bite sized pieces, chop cabbage in fine strips, mix in large, festive bowl, refrigerate.
Make dressing: mix mayo with vinegar and sugar in jar with lid, put in fridge to marinate and chill.
When ready to serve, add remaining ingredients, mix and pour dressing over, toss and serve.
You can try leaving off some of the bacon but the salty/sweet/tangy combination of flavors here is what makes it so good and unusual.
Happy holidays everyone, Colleen Shannon