A sunshiney broccoli bacon slaw sounds amazing, doesn’t it? The presence of bacon elevates anything to amazing. This simple 5-ingredient salad with a classic cole slaw dressing will brighten any table. But is it holy? Well, let me tell my story about how this salad entered my life, then you can decide.
Jump to RecipeLearning about faith by working with the faithful
Back in the early 90’s, I was a dietitian at a quaint nursing home and retirement center for the Sisters of Charity order of nuns. For me, it seemed a curious place to work, virtually overflowing with women of the cloth. For a barely practicing Protestant, I was a intimidated by both their faith and my ignorance of their religion. I worked hard to understand the culture and doubly hard not to offend anyone unintenionally. I learned quickly that Sister Marion, a stern though kindly retiree and kitchen volunteer, essentially “ran” the dining hall. Anticipating her needs was the key to a happy and peaceful existence.
Over the next two years, I also learned a great deal about humility, dedication, exquisite end-of-life care, and especially about death. Death and I whad never been on great terms. I was terribly uncomfortable attending wakes, went to funerals only if pressed, and felt awkward expressing my condolences to friends who had lost a loved one. Death was a dreaded unmentionable and I was happy to sweep it all under a rug.
Finding the joy in a death
Then, Sister Joseph, a long time patient in the nursing home, passed away. Over the next few days, the sisters industriously prepared for the funeral and reception. One of them approached me to inquire how the menu was coming. Then she said, with a beatific look, “That was truly a beautiful death. I’m so happy for Sister Joseph.” I was stunned and completely confused in that moment. But, over time, I understood it. They truly believed that death was just another step in everlasting life, and so, found some joy in the sadness. It was comforting to be in a community that revered death and joyfully celebrated each life passed. It changed my own outlook on the matter forever.
Feeding nuns is no picnic
Feeding 150 nuns everyday had its challenges. They had voracious appetites for the weirdest things, like prune whip – a ghastly concoction of pureed prunes and whipped topping. To run out before everyone had their share was sure to cause an un-holy uproar. And we’d go through cases of odd condiments like horseradish and cranberry sauce, no matter what else we were serving. Yet, you couldn’t sell them on anything that sounded ethnic! We had to re-name American Chop Suey to a more palatable Beef and Macaroni Bake so they’d even consider it.
They were an opinionated bunch, for sure. While quite appreciative of our efforts, they offered generous feedback on every meal served. Our salad cook, Kate, loved the challenge of trying to please this finicky group, and constantly put new concoctions on the salad bar. Though some were definitive flops, Kate’s broccoli bacon slaw was one of the nuns’ favorites. There would be a virtual stampede of shuffling, be-habited women making their way to the tiny salad bar the minute we opened for serving.
Holy Broccoli a.k.a. Broccoli Bacon Slaw
What made them flock to the salad bar, lo, those many years ago? A simple broccoli salad that is simply delicious. Broccoli, carrots, onion, raisins and bacon combine for a savory/spicy crunch, softened just a bit by the tangy sweetness of the dressing.
It’s the perfect side dish for any grilled chicken, beef, or pork. It’s the kind of salad you can throw together in about 20 minutes while the meat’s on the grill. Then, you just serve it up alongside the main event. We’ve had it a gazillion times, but love it especially with a savory main dish like Crazy Lime Chicken.
There, now, wasn’t that worth the read? Hopefully, by sharing my story AND my recipe, I adequately paid homage to the nuns from whom I learned so much.
Who will go for a broccoli salad?
Kids who prefer their veggies raw will probably go for this, as well as folks who like cole slaw but aren’t wild about cabbage. And it goes without saying that anyone who likes prune whip and horseradish is bound to love this. Give it a try, say a little prayer, and see what happens!
Sunshiney Broccoli Bacon Slaw
This easy summer salad is a savory/sweet combo with a salty bacon kick. It goes great with anything you like to grill!
Ingredients
- 2 cups broccoli florets, bite size
- 1 large carrot, grated about 1 1/2 cups
- 3 slices bacon, cooked crisp and crumbled
- 1/2 cup raisins
- 1/3 cup diced purple onion
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon white vinegar
- 2 tablespoons sugar
- 1/4 teaspoon salt
Instructions
-
In a medium bowl, add the broccoli, carrots, bacon, raisins, and onions. Toss to combine.
-
In a small bowl, whisk together the dressing ingredients (mayonnaise, vinegar, sugar, and salt). Pour over the salad, and toss to combine.
-
Salad may be served immediately, or refrigerated until ready to serve. Leftovers will keep for 2-3 days in the refrigerator.
Combine veggies, raisins, and bacon in medium bowl. In separate bowl, whisk together mayonnaise, vinegar, sugar, and salt. Stir into veggie mixture, cover and chill for at least an hour before serving.
Enjoy!
Shannon McMahon says
I love this recipe!
Jenn flynn says
Looks delicious! Can’t wait to try it!
Julia Robarts says
You will love it!
glenette says
I used to make this salad years ago, but like many recipes, it got left behind when new things came along and was forgotten! I had a craving for it today but was not sure I was remembering how to make it. Was just afraid I might not remember every ingredient. Well, looking for a similar recipe, this came up and it is exactly like the one I used to make! Made it today and yum! How could I have let this fall through the cracks and not make it for so long!! Thanks Julia for posting it. Made my day. ( I dont know if I am imagining that I remember chedder cheese in the one I used to make. But think I do!! I am going to add a bit to the left overs and see ! Bet it would be very good, even if my old recipe and this one didnt call for it!)
Julia Robarts says
What a beautiful story! Reunited (with a long lost recipe) and it feels so good 🙂 Thank you very much for taking the time to comment. Much appreciated!
Kate says
Just made this. Will definitely be my new summer staple. Even my “meat and potatoes” man loved it!
Julia Robarts says
Awesome, Kate!! It’s a great summertime salad.
Shannon says
This is the most delicious salad ever! And I’m not just trying to lesson my time in Purgatory when I say that. Delishhhhh!!
Juggling With Julia says
I feel bad not even mentioning Broccoli Sue (she re-introduced me to it, as you know), but really what does that have to do with nuns?? 🙂
Heidi Keyho says
Sweet. 🙂 I am in the “habit” of liking this salad, too. 🙂
Juggling With Julia says
Ugh 🙂
Juggling With Julia says
Thank you so much, Helena!!
Kym Fischer says
Love this salad! I just love reading your blog….you have a such a talent for writing! Great job!
Juggling With Julia says
Kym 🙂 Appreciate hearing that so much!!