Eosinophilic Esophagitis Friendly Vegan Broccoli Salad
Total time45 min
Prep time15 min
Cook time0 min
4.8(19)
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Learn more →Ingredients
6 servings
For the salad
- 1 ½ lb broccoli (about 2 medium heads), cut into small florets
- 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
- 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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