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Broccoli Salad with Raisins and Sunflower Seeds

Broccoli Salad


2 small heads broccoli (12 oz.)
⅓ cup vegannaise (yes, that is vegan mayonnaise)
2 tsp. xylitol (or sweetener of choice) *If using xylitol, grind after measuring to help it dissolve
1 tsp. apple cider vinegar
¾ tsp. Dijon mustard
¼ cup chopped red onion
¼ cup raisins (or dried cranberries)
2 Tbs. sunflower seeds, plus more for serving

Cut the broccoli into small florets. Steam the florets for 1 to 2 minutes, or until crisp-tender. Transfer the broccoli to an ice bath to stop the cooking and then drain well. Whisk together vegannaise, sweetener, vinegar, and mustard in bowl. Combine the broccoli, onion, and raisins in large bowl; toss with mayonnaise mixture. Season with salt and pepper, if desired, and sprinkle with sunflower seeds. Let sit in the fridge for at least 1 hour before serving. Top with additional sunflower seeds when served.

(For even more flavor and creamy goodness, crumble a little feta on top before serving)

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