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Broccoli Salad with Tempeh Bacon

A crunchy chopped broccoli salad bound in a tangy mayonnaise-and-sour-cream dressing, with water chestnuts for snap and dried cranberries for sweetness. It stirs together in about twenty minutes and holds well in the fridge for a day.

Makes 6 servings, 1 scant cup each. · 20 min · salad · American · vegetarian

Ingredients

  • 1 clove garlic, minced
  • ¼ cup low-fat mayonnaise
  • ¼ cup reduced-fat sour cream
  • 2 teaspoon cider vinegar
  • 1 teaspoon sugar
  • 4 cup broccoli crowns, finely chopped
  • 1 can sliced water chestnuts, 8-ounce can, rinsed and chopped
  • 3–4 slice tempeh bacon strips, pan-fried in a little oil until crisp at the edges, cooled and crumbled
  • 3 tablespoon dried cranberries
  • black pepper, freshly ground, to taste

Method

  1. Cook the tempeh bacon in a lightly oiled skillet over medium heat, about 2 minutes per side, until crisp at the edges; drain on a paper towel and let cool, then crumble. Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.
  2. Add broccoli, water chestnuts, crumbled tempeh bacon, cranberries and pepper; stir to coat with the dressing.

Notes

To make ahead: Cover and refrigerate for up to 1 day. Tip: Most supermarkets sell broccoli crowns, which are the tops of the bunches with the stalks cut off. Although crowns [are] more expensive than entire bunches, th[ey] are convenient and there is considerabl[y] less waste.

Tempeh bacon crisps in about 4 minutes total and softens faster than pork bacon once dressed, so crumble it in just before serving if you want it to stay crunchy; expect a slightly nuttier, less fatty smoke.