Not Your Average Broccoli and Raisin Salad

Total Time
Prep 10 mins
Cook 5 mins

You know the one I am referring to... the broccoli salad with eight slices of bacon... it's not that one. If you don't want to stray too far from tradition, add a couple slices of chopped crisply cooked bacon or tempeh bacon. This version is not as syrupy sweet either. I've substituted broccolini and broccoflower in this recipe, too. From All-American Vegetarian cookbook.

Ingredients Nutrition


  1. Toast the sunflower seeds. Let cool.
  2. Trim bottom 2 inches off the end of the broccoli stalks.
  3. In large pot of boiling water, lighlty blanch the broccoli for about 3-4 minutes. Immediately rinse with cold water and drain. Set aside.
  4. In small non-reactive bowl combine all the dressing ingredients except for the vinegar and blend well with hand-held immersion blender. Taste and adjust dressing. If too sweet start by adding 1/4 teaspoon but up to 1 teaspoon of the raspberry vinegar. Season with salt and pepper.
  5. Once cool enough to handle, dice the broccoli stems and chop up the florets into bite-size pieces. Place the cut up broccoli into a large salad bowl with the carrots, onion, raisins, and sunflower seeds.
  6. Keep salad refrigerated until time to serve. Serve chilled.
Most Helpful

5 5

I love broccoli salads and this is a new version for me. The carrots add a pretty color and go great with the raisins and sunflower seeds. The blanched broccoli is a nice change, but sure your broccoli is patted dry to avoid a soggy salad. I used the raspberry vinegar and I think vinegar in general adds a lot to a broccoli salad. I think a white wine vinegar would be good, too. Thanks Cookgirl for answering my post in the forums re. broccoli salads! Roxygirl

5 5

Definitely not the traditional broccoli salad but quite good nonetheless. Much lighter dressing that allows the flavor of the other ingredients to shine through. Really colorful and attractive. Would be a great side for any meal. I used low-fat mayo and would probably cut down the red onion a bit next time or sub green onions, only because I'm not a huge fan of onion in salads. Thanks for sharing the recipe!

5 5

I enjoyed this salad, a little different from the usual. After letting it sit in the fridge for several hours, the flavors really came together! Thank you Cookgirl!