Broccoli Salad

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:

1. 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.
2. 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.
3. 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.
4. Add the Dressing:
   • Pour the dressing over the broccoli mixture and toss gently until everything is evenly coated with the dressing.
5. 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.