Ever since I have treated myself to the cookbooks of The Green Kitchen, I love them more and more every single say. The flavour combinations are great, the colours beautiful and the taste, well, more than delicious of you ask me. Today I made myself a nice raw broccoli salad, from their first book “The Green Kitchen”
I love the combination of the firm broccoli with the juicy onion, sweet raisins and pomegranate seeds and to make it complete the crunch of sunflower seeds. I could not have thought of a better combination myself. Packed with raw ingredients, this salad is a true nutrient bomb, in the good sense of the word.
Broccoli really fits in a healthy lifestyle, but besides adding it to a green smoothie is not eater raw so often. Which is actually a pity, because I think that it tastes better than the cooked, steamed or stir fried version.
Broccoli is an perfect source of vitamin K, vitamin C, chromium and folate. And it is a good source of dietary fiber, pantothenic acid, vitamin B6, vitamin E, manganese, phosphorus, choline, vitamin B1, vitamin A, potassium and copper.
raw broccoli salad with red onion, raisins, pomegranate seeds and sunflower seeds
- 350 gr broccoli
- 75 gr red onion
- 75 gr raisins sultana
- 50 gr sunflower seeds
- 70 gr pomegranate seeds 1/2 a pomegranate
- 150 ml yoghurt
- 1 tbsp vegan mayonnaise optional
cut the broccoli in small florets. Cut the stem in half and thinly slice
clean the onion and cut in half rings
mix the yoghurt with the mayonnaise, if you use mayonnaise
put all ingredients in a large bowl and mix well
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