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Fresh Broccoli Salad

VegetarianGluten-FreeStove-Top

Time: 75 minutes

Yield: 6 servings

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About

Nothing beats a crisp, Fresh Broccoli Salad on a summer day. Nothing at all, because nothing is quite so refreshing! The broccoli is crunchy and floral, the red onion is spicy, and the raisins are sweet, but it's the topping that will truly have you amazed. Toasted sunflower seeds in a sweet-and-sticky sauce will beat any crouton you can find. Fresh Broccoli Salad is a fresh take on what the salad course can really do!

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Ingredients

  • For the broccoli salad:
  • 1 1/2 pounds broccoli, on the stalk
  • 1 cup red onion, sliced
  • 1 carrot, julienned or grated
  • 1/2 cup raisins
  • 1/2 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon sugar or maple syrup
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • For the toasted sunflower seeds:
  • 1/4 cup sunflower seeds
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or sugar
  • 1 teaspoon smoked paprika
  • kosher salt, to taste

Directions

Step 1 -Chop the broccoli into very small florets.

Step 2 -Combine the broccoli, the carrot, and the red onion with the raisins.

Step 3 -In a small bowl, whisk together the mayonnaise, the apple cider vinegar, the sugar, the Dijon mustard, and 1 teaspoon of the salt.

Step 4 -Add the mayonnaise mixture to the vegetables and mix to combine.

Step 5 -Refrigerate for 1 hour.

Step 6 -Meanwhile, in a skillet, place the sunflower seeds, the soy sauce, the maple syrup, the smoked paprika, and the remaining salt.

Step 7 -Heat the seeds over medium-low heat and sauté until they are sticky and most of the liquid has evaporated, about 5-6 minutes.

Step 8 -When the seeds are sticky and darkened in color, transfer them from the heat and spread them onto parchment paper in a single layer.

Step 9 -Allow the sunflower seeds to dry for about 10 minutes.

Step 10 -Add the seeds over top of the broccoli salad.

Step 11 -Serve.

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