Broccoli Salad

This colorful salad, dressed with a creamy sweet-and-sour dressing, is a delicious way to eat broccoli, one of Mother Nature’s most healthful foods.  Broccoli, and particularly broccoli sprouts, is an excellent source of the cancer-fighting antioxidant sulforaphane.  Top this salad with the optional broccoli sprouts to pack in even more powerful cancer-fighting ingredients.


2 medium broccoli crowns with stalks

1/2 cup grated carrots

1/2 cup golden raisins

2 – 3 green onions, thinly sliced

1/4 cup dried cranberries

1/4 cup seasoned rice vinegar

3 tablespoons fat-free or low-fat vegan mayonnaise

1 tablespoon sugar

1/4 teaspoon ground black pepper

1/2 to 1 cup broccoli sprouts (optional)

  1.  Cut the broccoli crowns into bite-size florets.  Peel the broccoli stems and cut them into bite-size pieces.  Transfer to a salad bowl and add the carrots, raisins, green onions, and cranberries.  Toss gently.
  2. Combine the vinegar, mayonnaise, sugar, and pepper in a small bowl.  Pour over the broccoli mixture and toss until evenly distributed.  Let stand for about 30 minutes before serving to allow the flavors to blend.
  3. Top each serving with one-quarter of the broccoli sprouts if desired.
  4. Stored in a covered container in the refrigerator, leftover Broccoli Salad will keep for up to 3 days.

Edited from

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