La Cebolla Roja Broccoli Salad

  1. One raw broccoli head

  2. 1 cup mayo (we used Vegenaise)

  3. 1/2 cup red wine vinegar.

  4. 1 tablespoon sugar or stevia.

  5. La Cebolla Roja’s Pickled Red Onions.

  6. 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.