Carrot Broccoli Crunch Salad
A sweet, tangy, crunchy, refreshing salad of julienne carrots and broccoli with cranraisins, sunflower seeds, and green beans sprinkled in with a tangy dressing.
Servings: 4 - 1 cup servings
Equipment
- Large Mixing Bowl
Ingredients
- 3 carrots (washed and peeled)
- 1/2 head of broccoli (washed)
- 1 cup frozen peas (thawed)
- 2 green onion stalks
- 1/2 cup cranraisins
- 1/4 cup sunflower seeds (shelled)
- 1/4 cup white sugar
- 1/4 cup apple cider vinegar
- 2 TBS light mayonnaise
- 1 TBS water
- 1 TBS olive oil
- 1 TBS Dijon mustard
- 1/2 tsp Frank's hot sauce (or hot sauce of your choice)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium bowl add the sugar, apple cider vinegar, mayonnaise, water, olive oil, Dijon mustard, hot sauce, salt and pepper.
- Whisk all the ingredients until sugar is dissolved. You will need to whisk together again just before pouring onto the vegetables.
- Cut the carrots into thirds lengthwise and then julienne.
- Toss into a large bowl.
- Cut the florets off the broccoli head and toss in with the carrots.
- Julienne the rest of the broccoli.
- Toss in with the carrots and florets.
- Chopped the green onion stalks into 1/4 inch pieces, toss in with the other vegetables.
- Add the green peas, cranraisins, and sunflowers seed with the other vegetables.
- Toss together to mix in.
- Whisk dressing again and then pour over the vegetables.
- Cover and place in refrigerator for a few hours.