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Categories:
broccoli carrots red onion raisins sunflower seeds dressing freshly squeezed orange juice orange zest mayonnaise raspberry vinegar sugar salt white pepper
Viewed: 41 - Published at: 6 years agoIngredients
- 1 lb broccoli
- 2 medium carrots, peeled and grated
- 1 small red onion, finely diced
- 1/2 cup raisins
- 1/3 cup roasted sunflower seeds or 1/3 cup slivered almonds, toasted
- Dressing
- 5 tablespoons freshly squeezed orange juice
- 1/2 teaspoon orange zest, finely minced
- 5 5 tablespoons tofu mayonnaise or 5 tablespoons sour cream
- 1 teaspoon raspberry vinegar (optional)
- 2 teaspoons sugar, to taste
- 1/4 teaspoon salt
- white pepper
Method
- Toast the sunflower seeds. Let cool.
- Trim bottom 2 inches off the end of the broccoli stalks.
- In large pot of boiling water, lighlty blanch the broccoli for about 3-4 minutes. Immediately rinse with cold water and drain. Set aside.
- In small non-reactive bowl combine all the dressing ingredients except for the vinegar and blend well with hand-held immersion blender. Taste and adjust dressing. If too sweet start by adding 1/4 teaspoon but up to 1 teaspoon of the raspberry vinegar. Season with salt and pepper.
- Once cool enough to handle, dice the broccoli stems and chop up the florets into bite-size pieces. Place the cut up broccoli into a large salad bowl with the carrots, onion, raisins, and sunflower seeds.
- Keep salad refrigerated until time to serve. Serve chilled.
