Broccoli Salad

Enjoy this broccoli salad made with leftover almond pulp from your Almond Cow! Featuring fresh broccoli and topped with vegan cheese, red onion, raisons, and sunflower seeds- this is the perfect light, summer dish!

Total Time: 15 minutes active time, 2-3 hours waiting time
Servings: 6-9

Ingredients

1 batch almond pulp (from almond milk)
1/4 cup light olive oil
3 tablespoons maple syrup (more or less to preference)
2 tablespoons apple cider vinegar (more or less to preference)
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
4 cups broccoli florets, washed, dried and chopped into bite-sized pieces
1 cup vegan cheddar shreds (loosely packed)
3/4 cup golden raisins (regular raisins or craisins work well too!)
3/4 cup finely diced red onion (or shallots)
3/4 cup roasted, salted sunflower seeds

Directions

Prepare the dressing by adding the almond pulp, olive oil, apple cider vinegar, maple syrup, salt and pepper into a large mixing bowl. Whisk until well combined.
Next, add the remaining ingredients and toss until thoroughly incorporated. Afterwards, cover and transfer to the fridge to marry the flavors together for a couple hours.
When ready, give another toss and serve. Enjoy!