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Broccoli Salad

Enjoy this broccoli salad made with leftover almond pulp from your Almond Cow! Featuring fresh broccoli topped with vegan cheese, red onion, raisins, and sunflower seeds- this is the perfect light, summer dish!

  • Prep time: 10 min
  • Servings: 6-9
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Instructions

Prepare the dressing by adding the almond pulp, olive oil, apple cider vinegar, maple syrup, salt, and pepper into a large mixing bowl. Whisk until well combined. Next, add the remaining ingredients and toss until thoroughly incorporated. Afterwards, cover and transfer to the fridge to marry the flavors together for a couple hours. When ready, give another toss and serve. Enjoy!

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Ingredients

1 batch almond pulp (from almond milk) 1/4 cup light olive oil 3 tbsp maple syrup (more or less to preference) 2 tbsp apple cider vinegar (more or less to preference) 1 tsp sea salt 1/2 tsp freshly cracked black pepper 4 cups broccoli florets, washed, dried and chopped into bite-sized pieces 1 cup vegan cheddar shreds (loosely packed) 3/4 cup golden raisins (regular raisins or craisins work well too!) 3/4 cup finely diced red onion (or shallots) 3/4 cup roasted, salted sunflower seeds

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