Anti Inflammatory Vegan Broccoli Salad

Total time45 min

Prep time15 min

Cook time0 min

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Ingredients

6 servings

For the salad

1 ½ lb broccoli (about 2 medium heads), cut into small florets
marketside BROCCOLI FLORETS Campos Borquez Broccoli
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⅓ cup red onion, finely diced
½ cup dried cranberries
⅓ cup raw sunflower seeds

For the dressing

½ cup vegan mayonnaise
2 tbsp apple cider vinegar
1 tbsp maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
1 tsp dijon mustard
¼ tsp salt
¼ tsp black pepper

Instructions

1
In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper until smooth and uniform.
2
In a large mixing bowl, combine the broccoli florets, red onion, dried cranberries, and sunflower seeds.

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