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
- 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
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.