2 medium broccoli crowns with stalks
1/2 cup grated carrots
1/2 cup raisins
2-3 green onions, thinly sliced
1/4 cup dried cranberries
1/4 cup seasoned rice vinegar
3 T fat-free or low-fat vegan mayonnaise*
1/4 tsp ground black pepper (optional)
1/2-1 cup broccoli sprouts (optional)
Combine the vinegar, mayonnaise, sugar, and pepper in a small bowl. Pour over the broccoli mixture and toss until evenly distributed. Let stand for about 30 minutes before serving to allow the flavors to blend.
Top each serving with one-quarter of the broccoli sprouts if desired.
Stored in a covered container in the refrigerator, leftover Broccoli Salad will keep for up to 3 days.
PER SERVING: 172 calories; 3.1 g fat; 0.4 g saturated fat; 16.4% calories from fat; 0 mg cholesterol; 3.5 g protein; 36.1 g carbohydrate; 26.5 g sugar; 3.7 g fiber; 361 mg sodium; 62 mg calcium; 1.3 mg iron; 70 mg vitamin C; 1457 mcg beta-carotene; 2 mg vitamin E
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