The Wedge Organic Broccoli Cashew Salad

GOLDEN VALLEY, Minn--One of the country's largest member owned food cooperatives is growing. The Wedge Community Co-op is building a second location on Minneapolis Eat Street. The new market and cafe is scheduled to open later this year. Today we got a preview and a taste of some of the new grab and go options.

Wedge Community Co-op

Organic Broccoli Cashew Salad
Makes 2.5 pounds

Step 1 – Making the Dressing

· 3 tablespoons organic Extra Virgin Olive Oil

· 2 tablespoons organic Tamari San-J

· 2 tablespoons organic rice vinegar

· 1 tablespoon organic sesame oil

· 1 teaspoon organic honey

· 1 teaspoon organic minced garlic

· ½ teaspoon black pepper, medium ground

Step 2

· 2 ¼ pound fresh, organic broccoli - cut into bit size pieces

· 1 gallon of filtered water

· 2 tablespoon sea salt

Step 3

· ¼ pound organic julienned red bell peppers

· 6 ounces organic julienned red onions

· 6 tablespoons whole organic roasted cashews – lightly toasted

Combine Step 1 ingredients in measuring cup.

Trim broccoli and peel stalks. Cut into bite size pieces. Blanch broccoli by dropping into boiling, heavily salted water for 1 minute, then drain immediately, rinse with cold water, and shock with an ice bath. Rinse again to melt ice, then drain thoroughly.

Lightly toast the cashews. Cool. Combine Step 2 ingredients to broccoli, and pour dressing over vegetables.


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