Biltong Broccoli Salad

 

Broccoli salad somehow always ends up at the table and nobody eats it. Usually it's because the dressing is sad and there's nothing interesting going on. 

This one has Biltong in it, which changes things. The dressing is mayo and vinegar with sharp cheddar mixed through, and the Biltong adds something the salad actually needs, a little chew, a little salt, a flavor that doesn't disappear when you take a bite. It's keto if that matters to you. If it doesn't, it's still just a good salad.
Ingredients:

• 1-2 oz Traditional Biltong (diced - optional)
• 4 cups broccoli - blanched
• 1/4 yellow onion - diced
• 3/4 cup mayo
• 4 tbsp vinegar
• 1 cup shredded cheddar cheese
• 1 tbsp butter (omit if leaving onions raw)
• 1 clove garlic
• salt and pepper

Recipe:

1. Caramelize 1/4 yellow onion (diced) in the 1 tbsp butter in a pan (or leave onions raw if you prefer)
2. Blanch 4 cups of broccoli - set aside to cool (how to blanch)
3. In a bowl, mix mayo, vinegar and salt/pepper together
4. Add mayo mixture to cooled broccoli (can also leave raw if preferred)
5. Add in onion, shredded cheese, and Biltong 
6. Enjoy!

FAQs Biltong Broccoli Salad

Does the broccoli have to be blanched?

Not really. Raw works fine if you want more crunch. Blanching softens it and helps the dressing actually coat the florets instead of sliding off. If you're eating it right away, go raw. If it's sitting in the fridge for a few hours before anyone touches it, blanch it — raw broccoli in mayo dressing overnight is not great.

What kind of Biltong should I use?

Traditional. Cut it into small pieces yourself rather than using pre-sliced — you want it scattered through the salad, not sitting on top. Spicy Biltong can work but it fights with the dressing a little. Traditional just sits in there and does its job.

Can I prep this the night before?

Most of it, yeah. Mix everything and leave it in the fridge. Just don't add the Biltong until right before you serve it or it softens up and loses the texture that makes it worth adding in the first place.

Is it actually keto?

For the most part. The main thing people miss is the mayo — some brands sneak sugar in. Check the label. The onion adds a few carbs too, not a lot, but if you're strict about it just leave it out or use less. Everything else is fine.

What if I don't want to use mayo?

Greek yogurt is the easiest swap and it's actually pretty good — tangier, a little lighter. Some people do half yogurt half mayo and land somewhere in the middle. Just don't try a vinaigrette. It won't hold together and the salad ends up watery and flat, which is the whole problem we were trying to avoid in the first place.