If you are in need of a dish to bring to a BBQ or pool party, this one is sure to delight. This recipe is completely versatile and can be made into a Vegan dish by simply swapping one ingredient. This dish is healthy, tangy and taste like summer.
- One raw broccoli head
- 1 cup mayo (we used Vegenaise)
- 1/2 cup red wine vinegar.
- 1 tablespoon sugar or stevia.
- La Cebolla Roja's Pickled Red Onions.
- Sun flower seeds to garnish.
Start by chopping broccoli into bite sized pieces. Place broccoli in a large mixing bowl. In a separate bowl; mix together the mayo, red wine vinegar and sugar until well combined. Pour mayo/vinegar mixture over broccoli and mix well until each broccoli piece is coated. Next, chop pickled red onions into small bits (about 1/2 cup). Mix pickled red onions into salad and allow to chill for 2 hours before serving. Garnish with sun flower seeds before serving.