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

 

Directions:

  1. Start by chopping broccoli into bite-sized pieces. Place broccoli in a large mixing bowl.
  2. 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.
  3. 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.
  4. Garnish with sunflower seeds before serving.

 

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