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Broccoli Salad

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

Total Time: 15 minutes active time, 2-3 hours waiting time
Servings: 6-9

Broccoli salad with red onion, sunflower seeds, and raisons on a white plate.


  • 1 batch almond pulp (from almond milk)
  • 1/4 cup light olive oil
  • 3 tablespoons maple syrup (more or less to preference)
  • 2 tablespoons apple cider vinegar (more or less to preference)
  • 1 teaspoon sea salt
  • 1/2 teaspoon 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


    1. 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.
    2. 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.
    3. When ready, give another toss and serve. Enjoy!

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