This summertime salad, created by cooking instructor and VegNews TV chef, Katherine Lawrence, is an easy way to use up leftover broccoli stalks and turn them into a healthy, delicious meal.
Makes 9 cups
What you need:
2 carrots, cut into matchsticks
6 broccoli stalks, thinly sliced
1/4 cup sunflower seeds
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup walnuts, chopped
2/3 cup vegan mayonnaise
1/4 cup agave nectar or brown rice syrup
What you do:
In a large bowl, add all ingredients. Stir and mix well. Serve immediately, or refrigerate for 1 hour to chill.
Click here to watch Katherine Lawrence prepare this healthy salad on VegNews TV.