Time
30 min
Serving
6 persons
Calories
0
This recipe is ideal for those who are vegan and gluten intolerant. It's a delicious and healthy broccoli salad that is perfect for lunch or as a side dish. It's packed with nutrients and flavors which definitely makes it hard to resist.
Ingredients
- broccoli head: 1 piece (cut into florets)
- red onion: 0.25 cup (chopped)
- 2 carrots: (julienned)
- raisins: 0.25 cup
- sunflower seeds: 2 Tbsp
- For the dressing: 1/4 cup vegan mayonnaise, 1 tablespoon apple cider vinegar, 1 tablespoon maple syrup, salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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In a large pot of boiling water, blanch the broccoli florets for 1-2 minutes. Then quickly remove and place in an ice bath to stop the cooking process.
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In a large salad bowl, combine the blanched broccoli, red onion, carrots, raisins, and sunflower seeds.
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For the dressing, combine vegan mayonnaise, apple cider vinegar, maple syrup in a small bowl. Whisk until smooth. Season with salt and pepper to taste.
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Pour the dressing over the salad and toss to coat evenly.
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Refrigerate for 1 hour before serving to allow flavors to meld.
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Note: For added protein, you can add chickpeas or tofu cubes.
