Broccoli Salad with Raisins and Sunflower Seeds Recipe | Vegetarian Times Skip to main content

Broccoli Salad with Raisins and Sunflower Seeds

Lightly steaming broccoli brightens its color and helps it keep its crunch—even when it’s coated in a creamy dressing, as in this recipe.



Ingredient Line: 
2 small heads broccoli (12 oz.)
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⅓ cup vegan mayonnaise
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2 tsp. agave nectar or sugar
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1 tsp. apple cider vinegar or rice vinegar
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¾ tsp. Dijon mustard
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¼ cup chopped red onion
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¼ cup raisins
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2 Tbs. roasted, salted sunflower seeds


1. Cut broccoli into small florets. Trim and peel stalks, then slice into matchsticks. Place matchstick pieces in steamer basket over simmering water; steam 2 minutes. Add florets; steam 1 to 2 minutes more, or until crisp-tender. Plunge broccoli in large bowl of cold water to stop cooking; drain well.
2. Whisk together mayonnaise, agave nectar, vinegar, and mustard in bowl. Combine broccoli, onion, and raisins in large bowl; toss with mayonnaise mixture. Season with salt and pepper, if desired, and
sprinkle with sunflower seeds.

Nutrition Information: 

4 g
Total Fat: 
6 g
Saturated Fat: 
1 g
13 g
0 mg
148 mg
3 g
8 g
Serves 6

Comments on this Recipe

Easy and tasty - I blanched the broccoli because I do not have a steamer in my college kitchen. It is crunchy and gets a lovely hint of sweetness from the raisins. I divided it into 4 portions to pack for lunch along with some raw veggies and 1/2 cup of cottage cheese. Yum!

My mother makes this recipe except she uses 1/4 each of red and green grapes, and uses almonds slivers instead of sunflower seeds. Very tasty as a summer dish!

I rediscovered this salad when it came out in VT Times in 2010. Thankyou so much for it. We love this simple salad. And it keeps so well for a couple of days.

salad recipe

We enjoy the broccoli salad a lot