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)
- 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.
- 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.
- Top each serving with one-quarter of the broccoli sprouts if desired.
- Stored in a covered container in the refrigerator, leftover Broccoli Salad will keep for up to 3 days.
Edited from dontwastethecrumbs.com.