Summer Broccoli Salad

5 from 1 vote

4-5 cups of chopped broccoli florets
¼ head of cabbage sliced into strips
1 large carrot shredded
¼ red onion sliced into strips (or diced if you like smaller pieces)
½ cup manchego cheese Or whatever cheese you have on hand. You can leave this out if you are dairy free!

3-4 tbsp raw honey
3 tbsp olive oil
3 tbsp Dijon mustard
1 - 2 tbsp apple cider vinegar I liked more bite of vinegar, but my younger girls ate this happier with 1 tbsp
½ tsp garlic powder
¼ tsp sea salt to taste
Pepper to taste

Put all of the broccoli salad ingredients in a medium mixing bowl.
Put all of the dressing ingredients into a jar with a lid and shake vigorously to combine. You could use an immersion blender if you wish. Pour the dressing over the salad and toss. Start with ½ of the dressing and add more to your liking. It really depends on how much dressing you like on your salad. I use the whole jar most of the time. Any leftovers taste great on any salad you make and will keep in the fridge for weeks.
This broccoli salad will keep in the fridge for about 5 days. Make some on the weekend and use it as your weekday lunch veggie each day!