Ingredients
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1 lb broccoli
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2 medium carrots, peeled and grated
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1 small red onion, finely diced
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1/2 cup raisins
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1/3 cup roasted sunflower seeds or 1/3 cup slivered almonds, toasted
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5 tablespoons freshly squeezed orange juice
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1/2 teaspoon orange zest, finely minced
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5 tablespoons tofu mayonnaise or 5 tablespoons sour cream
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1 teaspoon raspberry vinegar
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2 teaspoons sugar, to taste
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1/4 teaspoon salt
Instructions
- 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.