This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing
Rainbow Broccoli Salad is loaded with flavor and color! This is the perfect potluck salad or side for any barbecue with a colorful helping of veggies, a quick easy homemade dressing and a sprinkle of bacon and cheddar!