So there I was, at my local Weis grocery store, waiting patiently for some sliced turkey, when through the glass I spotted an interesting looking salad. The card read "Crunchy Vegetable Salad" with ingredients including broccoli, carrots, raisins, cranberries, and sunflower seeds.
I asked the nice lady if she would serve up a small container for me to take home, and she asked if I would like to sample it before buying. Um hello, of course I would like a sample! So I ate the spoonful of salad out of the little condiment container she gave me, and it was love at first bite.
After that first deli counter encounter, I went back 2 times to buy more and tried my best to perfect the salad in my own kitchen. The ingredients are listed on the deli label, but it proved tricky to get the right proportions for the dressing. I actually asked for the recipe and the woman admitted that she too has been trying to make it at home.
Maybe someday they will cave and divulge their tasty secrets -- but until then, here's my take on it. Though not identical to the Weis version, it's pretty damn tasty.
If you're not sure what to do with the leftover broccoli stems, I suggest investing in a high quality garbage disposal like this one.
This recipe makes a huge amount, perfect for a party. If you're just making it for a few people, you'll probably want to cut the recipe in half. It does hold up well for a day or two, but if you need to prepare it farther in advance, I would suggest waiting to dress it immediately before serving.
Crunchy Vegetable Salad
Servings: 15 • Size: 1 cup
2 12oz bags broccoli slaw
3 cups broccoli florets (cut very small)
5 oz shredded carrots (or 1 cup grated)
1 cup diced red onion
3/4 cup dried cranberries
3/4 cup raisins
3/4 cup salted sunflower seed kernels
For the dressing:
1/2 cup light mayonnaise
1/3 cup red wine vinegar
2 Tbsp dijon mustard
1 Tbsp sugar
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp salt
In a large bowl, combine broccoli slaw, broccoli florets, shredded carrots, dried cranberries, raisins, sunflower seeds, and red onion.
To make the dressing, whisk together light mayonnaise, red wine vinegar, dijon mustard, sugar, turmeric, black pepper, and salt.
Pour the dressing over the slaw mixture and fold to combine.