This is light broccoli salad is easy to make and delicious. The chopping, shredding, and slicing give it a nice variety of textures. Not the typical broccoli salad, sorry. No raisins!
Ingredients
- heads broccoli with long stems: 3 piece
- medium carrots: 3 piece
- medium sweet onion: 0.5 piece (minced)
- mayonnaise: 0.5 cup
- olive oil: 0.5 cup
- white wine vinegar: 0.5 cup
- medium lemon: 1 piece (juiced)
- salted roasted sunflower seeds: 0.5 cup
- salt: (to taste)
Metric Conversion
Stages of cooking
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Remove broccoli stems and set aside. Chop broccoli into small florets.
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Attach the shredder blade to a food processor. Shred 1/2 of the broccoli stems and 1/2 of the carrots. Switch to the slicer blade and slice remaining broccoli stems and carrots. Dump contents of the food processor bowl into a large bowl with broccoli florets and onion.
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Whisk together mayonnaise, olive oil, vinegar, and lemon juice in a small bowl. Pour in with the veggies and toss to coat. Marinate in the refrigerator for at least 1 hour.
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Taste and season with salt. Add sunflower seeds just before serving.
