The Scoop
If you are convinced broccoli is boring, this salad would like a quick word with you.
If you are convinced broccoli is boring, this salad would like a quick word with you.
Add some sweetness with raisins, a bit of crispiness with carrots and red onions, toss them with a nice dressing and seeds, and watch it disappear faster than the main dish. Don’t skip the chill time. About an hour in the fridge makes a world of difference, and it’s worth the wait. Plus, you can easily hack it and make it yours. This recipe is an opening to new horizons!
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
- Chop the broccoli into very small florets.
- Combine the broccoli, the carrot, and the red onion with the raisins.
- In a small bowl, whisk together the mayonnaise, the apple cider vinegar, the sugar, the Dijon mustard, and 1 teaspoon of the salt.
- Add the mayonnaise mixture to the vegetables and mix to combine.
- Refrigerate for 1 hour.
- Meanwhile, in a skillet, place the sunflower seeds, the soy sauce, the maple syrup, the smoked paprika, and the remaining salt.
- Heat the seeds over medium-low heat and sauté until they are sticky and most of the liquid has evaporated, about 5-6 minutes.
- When the seeds are sticky and darkened in color, transfer them from the heat and spread them onto parchment paper in a single layer.
- Allow the sunflower seeds to dry for about 10 minutes.
- Add the seeds over top of the broccoli salad.
- Serve.
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