I love to make raw food versions of traditional recipes. One of my favorite salads from the “old” days was broccoli, raisin salad.It is a favorite that appears everywhere. You will find it at salad bars, and potlucks. The original is filled with bacon, mayo and sugar. That no longer fits into my needs for healthy, raw food. I still find myself craving this salad so I decided to make a raw food recipe version. The bacon has been eliminated and the sugar and fat laden dressing is replaced by a healthy cashew based dressing. I am pleased with the results and hope you will be too. No one will ever guess this is raw!
Broccoli Raisin Sunflower Seed Salad
Dressing:
- 1 C Cashews, soaked at least 2 hours
- Juice from 1 1/2 lemons
- 2 T Oil
- 1/4 C Water
- 1 shallot (2 T chopped)
- 1 clove garlic
- 2 T Agave
- 1/2 T Mustard Powder
- Pinch Celtic Sea Salt
Combine all ingredients in vitamix. Mix until silky smooth.
Salad:
- 6 C Chopped Broccoli
- 1/2 Red Onion, medium, chopped
- 1 C Raisins
- 1 C Sunflower Seeds
- Dressing
Mix together broccoli, raisins, onion, raisins, and sunflower seeds. Top with dressing and combine until well coated.
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That looks really good!
I agree, that looks tasty! Will have to give it a try next time I get some broccoli.
Susan! This looks great! I remember trying some a while back and really like it, BUT hated the processed mayo. I’ve been trying to come up with a way to imitate the salad, but a healthier version… you got that down! Thanks so much for sharing!!
Oh, wow… this is so my cuppa yum! Looks great, and I just love these flavor combos together! Way to go, Susan!
I love that you cook with fresh, raw food. This sounds like a great combination. Can’t wait to try it out!
I grew up in Minnetonka and my mom used to make this ALL THE TIME for Easter, Xmas, graduations, I swear, it’s an MN thing. When I told my husband I loved brock salad he was like huh??!! I love your raw vegan version and if you can tolerate soy and/or non-raw status, Veganaise dressing + a little agave + ACV makes a really nice dressing/glaze to mix everything together with. And the other seasonings of course, just if you wanna quick way without the cashews.
Anyway what a MN memory, thank you!!!!!!!!!!
This is excellent, thanks!
This looks awesome, i am definitely making it
great recipe!
wooooow!!!
Absolutely trying this one tomorrow. You just have one idea after another! Thank you!
Made your sweet potatoes last week. With the chipotle mayo. Awesome! Then tried your corn chip recipe with some guac and salsa. Wonderful! Even my non raw food family loved it. Bye the bye took some of my left over fries and cooked them up for the nonraw kiddos. They gobbled them up and begged for more. I tasted them and the flavor the marinade gave them made them out of this world. Looking forward to more classes:)
Looking forward to doing some soaking too!
Forgot to mention- FINALLY sucess with the dehydrator. Thanks!
Wow, this looks fantastic! I’m going to try this out, though perhaps with olive oil based mayo since I don’t have a bunch of cashews.
Yea!!!
Just wanted to say I made this for Christmas dinner today and everyone loved it. I knew that all broccoli might be a digestive problem for a few of us, so I “thinned it out” with some other sturdy vegetables, namely celery and jicama. I ran out of enough raisins, so I threw in some currants, and being short a lemon, added a dash of vinegar, I think it was balsalmic – not raw, but I’m not a purist. Next time I think I might cut down on the agave because for my palette it was just a touch too sweet, but I think for all the other guests it was spot-on, and so much like the “traditional” mayo-laden broccoli salad without the ill feeling afterward.
Oh – and here’s a good tip for a bacon flavor substitute with the sunflower seeds – we have this great raw cafe and food co-op in the basement of the Detroit Zen Center monestary, and on my last visit I picked up a bag of their sprouted, dehydrated, spiced sunflower seeds, so I used those instead of plain raw. I’m not sure what the spice mix was, but it was a good stand-in for bacon because some of that saltier, heartier flavor stood up in the dish, vs. being more just texture.
I’ll definitely make this one again. Thanks for the recipe!!