Broccoli Salad

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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, mayo, maple syrup, 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
Stored in a covered container in the refrigerator,
leftover Broccoli Salad will keep for up to 3 days.

Find the recipe for Better than Mayo HERE

Recipe Source: Adapted from The Cancer Survivor’s Guide by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.,


2 medium broccoli crowns with stalks
1/2 cup grated carrots
1/2 cup golden raisins
2 to 3 green onions,thinly sliced
1/4 cup dried cranberries
1/4 cup seasoned rice vinegar
3 tablespoons of Mayo (see the recipe of Mayo)
1 tablespoon maple syrup
1/4 teaspoon ground black pepper
1/2 to 1 cup broccoli sprouts(optional)
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