Ingredients:
- 1 large head of broccoli, cut into small florets
- 1/2 cup red onion, finely chopped
- 1/2 cup raisins or dried cranberries
- 1/2 cup sunflower seeds or chopped almonds (optional)
- 1/2 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or agave syrup
- Salt and pepper, to taste
Instructions:
- Blanch the Broccoli:
- Bring a large pot of water to a boil. Add the broccoli florets and blanch for about 2 minutes, until bright green and slightly tender. Immediately drain and transfer to a bowl of ice water to stop the cooking process. Drain well once cooled.
- Prepare the Dressing:
- In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper until smooth and well combined.
- Assemble the Salad:
- In a large mixing bowl, combine the blanched broccoli florets, chopped red onion, raisins or dried cranberries, and sunflower seeds or chopped almonds if using.
- Add the Dressing:
- Pour the dressing over the broccoli mixture and toss gently until everything is evenly coated with the dressing.
- Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!
Notes:
- You can customize this salad by adding other ingredients like chopped celery, grated carrots, or even vegan bacon bits for extra flavor.
- Adjust the sweetness of the dressing by adding more or less maple syrup/agave syrup according to your taste preference.
- This salad can be made ahead of time and stored in the refrigerator for up to 2-3 days.
