A South African friend gave me this recipe some years ago, and we love it! After we moved from South Africa to Australia I made it for a potluck, and it has become a firm favorite here. It makes a crunchy, refreshing addition to any meal.

Ingredients

• 1 to 2 heads (500g) broccoli
• 1 brown onion, chopped
• 1 cup (250ml) sunflower seeds
• 1 cup (250ml) raisins or sultanas (adjust to your preference)

Dressing

• ½ cup (125ml) white wine vinegar
• 1 cup (250ml) olive oil
• 1 tsp (5ml) rapadura sugar (or coconut sugar)
• 1 tsp (5ml) mustard powder
• 1 tsp (5ml) celery salt (do not substitute this)

Instructions

• Chop the broccoli into small chunks and place in a bowl. Add the chopped onion, sunflower seeds and raisins/sultanas.
• Combine all the ingredients for the dressing in a separate bowl (or a blender if you have one) and blend well. Pour the dressing over the broccoli mixture and mix well.
• Chill for 2-3 hours for best results or even overnight.
• Gently stir the salad just before serving.

I had this salad many times when Avril makes it, and it is DELICIOUS!

—Hinid Romanos (Australia)

I love the freshness and the taste of this salad. I look forward to it every potluck during the holy days.

—Donna King (Australia)

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