A healthy salad from the Cancer Survivor's Guide, featuring broccoli, an excellent source of the cancer-fighting antioxidant, sulforaphane. I some times like to add some grated red cabbage to the salad!!!

  • 2 medium broccoli crowns with stalks
  • 1/2 cup grated carrots
  • 1/2 cup golden raisins (or regular raisins)
  • 2-3 green onions, thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup seasoned rice vinegar
  • 3 T non-dairy mayonnaise
  • 1 T sugar or maple syrup
  • 1/4 tsp black pepper
  • 1/2 to 1 cup broccoli sprouts

Cut the broccoli crowns into bite size florets. Peel the broccoli stems and cut them into bite size pieces. Transfer to a salad bowl and add the carrots, raisins, green onions, and cranberries. Toss gently.

Combine the vinegar, non-dairy mayo, sugar, and pepper in a small bowl. Pour over the broccoli mixture and toss until evenly distributed. Let stand for about 30 minutes before serving to allow all flavors to blend.

Top each serving with one-quarter of the broccoli sprouts if desired.

Stored in a covered container in the refrigerator, leftover Broccoli Salad will keep for up to 3 days.