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Raw Broccoli Marinade With Curry Dip

Broccoli Marinade

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Do you want to eat your broccoli raw?  

O.k. I’ll give you raw broccoli dipped in ranch or in my pasta salad are quite delicious but how about a marinade that “cooks” the broccoli without cooking away all the vitamins.  

Heard of ceviche?  Ceviche is a South American dish of marinated raw fish in lemon or lime juice.  The acids in the lemons or limes “cook” the fish and it is traditionally served as an appetizer.

Take the same concept and substitute the fish for broccoli and the lemon juice for vinegar.

 What do you get?

 Yumminess.    

 Check out the recipe below.  So tasty!     

You will need broccoli, garlic, olive oil, dillweed, white wine vinegar and sugar
For the marinade you will need: 2 heads of broccoli, 3 large cloves of garlic, 3/4 Cup olive oil, 3 Tablespoons dillweed, 1/4 cup white wine vinegar and 1 Tablespoon sugar.
For the Curry Dip you will need: mayonnaise (or yogurt), katchup, Worcestershire sauce and curry.
For the Curry Dip you will need: mayonnaise (or yogurt), katchup, Worcestershire sauce and curry.

 

 

 

 

 

 

Chop the broccoli into bite size pieces.
Chop the broccoli into bite size pieces.

 

 

 

 

 

 

 

Peel and split the garlic.
Peel and split the garlic.

 

 

 

 

 

 

 

Put the olive oil, white wine vinegar, sugar, dill, garlic and broccoli into a plastic gallon ziplock bag and marinate overnight.
Put the olive oil, white wine vinegar, sugar, dill, garlic and broccoli into a plastic gallon ziplock bag and marinate overnight.

 

 

 

 

 

 

 

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Serve with the curry dip and enjoy!

Thanks for reading!  

Happy Blogging!    

 

Broccoli Marinade With Curry Dip

Ingredients

    For the Marinade
  • 2 heads of Broccoli
  • 1/4 Cup White Wine Vinegar
  • 3/4 Cup Olive Oil
  • 1 Tablespoon Sugar
  • 2-3 Tablespoons of Dillweed
  • 3 Large Cloves Garlic, split
  • For the Curry Dip
  • 1/2 Cup Mayonnaise ( you can sub plain yogurt if you prefer)
  • 1 Tablespoon Ketchup
  • 1 teaspoon Worcestershire Sauce
  • 1 1/2 Tablespoons Curry Powder

Instructions

    For the Marinade
  • Cut the broccoli into individual florets. (Should be bite sized)
  • In a gallon sized storage bag add White vinegar, olive oil, sugar, dillweed and garlic.
  • Shake bag until broccoli is evenly coated.
  • Allow to marinade overnight in the refrigerator.
  • For the Curry Dip
  • The dip can be made ahead of time or just before serving.
  • In a medium size bowl mix together mayonnaise (or yogurt) katchup, Worcestershire Sauce and curry powder.
  • Transfer to serving bowl when ready to eat.

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