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
Sunflower 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 & sugar until well combined. Pour mayo/vinegar mixture over broccoli & mix well until each broccoli piece is coated.
- Chop pickled red onions into small bits (about 1/2 cup). Mix pickled red onions into the salad and allow to chill for 2 hours before serving.
- Garnish with sunflower seeds before serving.