Crisp & Crunchy Broccoli Salad
Prep Time
15 minutes
Prep Notes
This salad will "ripen" in flavor if you make it ahead and let it chill thoroughly for at least 2 hours. This salad saves very well in an airtight container for up to five days in the refrigerator.
For the Elimination Diet option, you will need to find an organic, sugar-free vinaigrette to use, rather than the recipe below.
Keep in mind for the Elimination Diet, you need to remain fat free & sugar free.
Yields
Makes approximately 5 cups
Ingredients
- 4 cups broccoli florets – cut into bite size pieces
- ½ cup raw sunflower seeds (for Elimination Diet option, omit sunflower seeds, and choose chia, flax or hemp seeds for a nice crunch).
- ½ cup raisins
- ½ cup purple onions, diced
- Optional;cherry tomatoes cut in 1/2, or diced fresh tomatoes.
Dressing:
- ½ cup Vegenaise* (Vegan Organic Mayonnaise) Or, 1/2 cup organic mayonnaise
- ½ teaspoon sea salt
- 2 tablespoons rice vinegar
- 1 tablespoon Mirin
- 1 tablespoon organic agave (if you are staying away from sugar omit or add more according to your taste if you prefer a sweater taste)
- Ground black pepper to taste
* For non-vegan option use Best Foods Organic Mayonnaise.
* For ELIMINATION DIET option - you will need to find an organic, sugar free vinaigrette option for the salad dressing.
Mix all ingredients together – and taste & season to your personal preference.
Directions
- Boil 1 cup of water. Then, soak raisins in the hot water while you prepare other ingredients.
- Toast sunflower seeds in non-stick pan until they are toasty and brown. Shake often and watch carefully so they don’t burn.
- In medium mixing bowl add broccoli, chopped onions, toasted sunflower seeds.
- Drain raisins & add to broccoli mixture.
- Add dressing to broccoli salad – and enjoy!
Chill for up to two hours for a richer flavor - but this is not necessary.