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Crunchy Broccoli Raisin Salad

  • Total Time: 20


Vegan & Soy-Free


  • Salad: 5 cups broccoli florets, raw
  • 3 cups purple cabbage, chopped small
  • 12 cups red onion, finely chopped (about 1/2 of a red onion)
  • 1/2 cup sunflower seeds
  • 1/2 cup raisins
  • Dressing: 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • freshly squeezed juice from 1/2 of an orange
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon pink himalayan sea salt
  • freshly ground black pepper, to taste


  1. In a large bowl, combine all salad ingredients: broccoli, cabbage, red onion, sunflower seeds and raisins.
  2. In a small mixing bowl, whisk together all the dressing ingredients: balsamic vinegar, olive oil, maple syrup, orange juice, dijon mustard, sea salt and pepper.
  3. Pour dressing over salad and mix with a spoon. Refrigerate for 20-30 minutes and serve.
  4. If making ahead of time, keep dressing separate and use when needed so the vegetables/seeds don’t become soggy!
  5. Enjoy!


  • Makes about 10 cups.
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