I first made this salad from a recipe developed by Angela Liddon of Oh She Glows fame. Props to our famous Canadian vegan cook! It was her version of a salad that she had purchased at Whole Foods. I made Angela's recipe the first time but then made some minor adaptations of my own. My version uses more sunflower seeds & fewer currants because I found the salad too sweet & I like to have an extra boost of protein. I also halved it & renamed it. It's an adaptable recipe, so try it out & add your own twist.
1/2 head cauliflower
1&1/4 cups shredded carrots
1/2 cup sunflower seeds
1/4 cup currants
1/4 cups raisins
1/4 cup parsley
3 tablespoons lemon juice
1/4 teaspoon salt
black pepper
I use my 7 cup Cuisinart food processor for this recipe.
Using the grater attachment, shred a large carrot & place in a large bowl.
Remove the flowers from a head of broccoli & place in the food processor, fitted with chopping blade. Chop until fine & place in the bowl with the carrots.
Remove the flowers from 1/4 head of cauliflower. Process until fine. Place them in the bowl with the other veggies. Repeat for the remaining 1/4 head.
Remove the leaves from a small bunch of parsley. Process until fine. Add to bowl.
Add the sunflower seeds, currants, raisins, lemon juice, salt & pepper.
Stir until everything is well mixed. Salad will keep, in the fridge for several days.
I love having this salad on hand. It goes with everything & is delicious on it's own for a quick snack.
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