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Broccoli Salad with Raisins and Sunflower Seeds

A crunchy broccoli salad in a tangy vegan mayonnaise dressing, studded with raisins and red onion and finished with salted sunflower seeds. Briefly steaming the broccoli keeps it crisp while brightening its color.

Serves 6 | 30 minutes or fewer · 30 min · salad · American · vegan

Ingredients

  • 2 head broccoli, small, 12 ounces total
  • ⅓ cup vegan mayonnaise
  • 2 teaspoon agave nectar, or sugar
  • 1 teaspoon apple cider vinegar, or rice vinegar
  • ¾ teaspoon Dijon mustard
  • ¼ cup red onion, chopped
  • ¾ cup raisins
  • 2 tablespoon sunflower seeds, roasted, salted
  • salt and pepper, to taste (optional)

Method

  1. Cut broccoli into small florets. Trim and peel stalks, then slice into matchsticks. Place matchstick pieces in steamer basket over simmering water; steam 2 minutes. Add florets; steam 1 to 2 minutes more, or until crisp-tender. Plunge broccoli in large bowl of cold water to stop cooking; drain well.
  2. Whisk together mayonnaise, agave nectar, vinegar, and mustard in bowl. Combine broccoli, onion, and raisins in large bowl; toss with mayonnaise mixture. Season with salt and pepper, if desired, and sprinkle with sunflower seeds.

Notes

Page headnote advises not to throw away the broccoli stalks: trim off the tough ends, then peel and slice the stalks for a sweet, crunchy addition to broccoli dishes. Nutrition as printed: per 1-cup serving 112 cal; 4 g prot; 6 g total fat (<1 g sat fat); 13 g carb; 0 mg chol; 148 mg sod; 3 g fiber; 8 g sugars. Marked vegan and gluten-free.