photograph by Matt Hulsman

Yield: 8 servings.

4 cups fresh broccoli florets
2 cups fresh cauliflower florets
1 cup raisins
3 green onions, sliced
1 cup Duke’s mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons sugar
½ teaspoon salt
1 cup salted sunflower seeds, hulled

In a large bowl, combine the broccoli, cauliflower, raisins, and onions. In a small bowl, whisk together the mayonnaise, vinegar, sugar, and salt, until the sugar has dissolved. Pour the dressing over the broccoli-cauliflower mixture; toss to coat. Refrigerate for at least 2 hours. Toss in sunflower seeds before serving.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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