Description
Fresh broccoli and crunchy seeds mingle with tangy apple cider vinegar and sweet maple syrup in a creamy vegan mayo dressing, creating a lively salad that crackles with flavor and color in every forkful.
Ingredients
- 2 cups broccoli florets
- 1/2 cup red bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup shredded carrots
- 1/3 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- In a small bowl whisk vegan mayonnaise apple cider vinegar maple syrup Dijon mustard sea salt and black pepper until creamy
- In a large bowl combine broccoli florets red bell pepper red onion shredded carrots dried cranberries and sunflower seeds
- Pour dressing over salad and toss until everything is evenly coated
- Refrigerate salad for at least 30 minutes before serving to allow flavors to meld
- Serve chilled and enjoy the zesty crunchy texture
Notes
- For extra crunch swap sunflower seeds with chopped almonds or walnuts
- Prep salad up to 4 hours ahead and keep chilled for best texture
- Store any leftovers in an airtight container for up to 2 days
- Adjust apple cider vinegar and maple syrup to taste for desired sweetness and tang