Which one would you rather eat?
Cruciferous vegetables are amazing cancer-fighters, full of ITCs (Indoles & Isothiocyanates which boost your immune system), minerals, vitamins and fiber. It can be tricky to get our fill each week on these powerful veggies so I thought making something a little more interesting then plain ol' steamed broccoli would be a nice way to mix things up. Eating the broccoli and cauliflower raw also helps to maintain it's nutrients. Cruciferous vegetables include broccoli, cauliflower, brussel sprouts, cabbage, kale, mustard greens, turnips, arugula and bok choy.
Aside from the health benefits of this salad, I love that it's got that rich mayonnaise flavor without any cholesterol since we're using the vegan variety. The raisins and sun-dried tomatoes add a great chewy texture which balances out the crisp veggies. My kids loved how colorful this salad was too!
makes about 8 servings
1 large head broccoli
3/4 medium head cauliflower
1/2 C. vidalia onion, diced (or use any onion you have)
1/2 C. raisins
1/2 C. carrots, shredded
1/2 C. sun-dried tomatoes (or use cherry tomatoes, halved)
1 C. vegan mayonnaise*
2 Tb. agave nectar
2 Tb. apple cider vinegar
sea salt & ground black pepper to taste
Cut the broccoli and cauliflower heads into bite-sized florets. Rinse and pat dry with a kitchen towel.
Place those in a large bowl. Add in the onions, raisins, carrots and sun-dried tomatoes. Carefully mix everything together using a large spoon.
In a separate medium-small bowl, whisk together mayonnaise, agave nectar, apple cider vinegar, salt and pepper.
Pour the mayonnaise mixture over the vegetables and toss until completely coated.
This salad is best when it's chilled and marinated for at least one hour prior to serving.
*Vegan Mayonnaise: Trader Joe's mayonnaise is vegan, although they don't advertise it as such. You can also find Vegenaise or Earth Balance's Mindful Mayo on the market.
Get your veggie power!