Broccoli and Cauliflower Salad

Broccoli and Cauliflower Salad


2 heads broccoli (1 bunch), stems removed

1 head cauliflower stems removed

2½ cups shredded carrots

1/2 cup sunflower seeds

1/2 cup finely chopped fresh parsley

1/2 cup dried cranberries

4-6 tbsp fresh lemon juice, to taste

Salt and pepper to taste

Pure maple syrup, to drizzle on before serving


In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into a large bowl. Now process the cauliflower (no stems) until fine and add into the bowl. Do the same with the carrots. Stir in the sunflower seeds, cranberries and parsley. Add lemon juice and seasonings to taste. Drizzle with maple syrup to taste. Note: You can save the stems for a stir-fry later on in the week. Makes approximately 10 cups. 

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