This is our take on a Waldorf salad, which usually has fruit, nuts, and a heavy hand of mayo. Instead, this version employs what is seasonally available, using radishes instead of apples for the crunch, toasted sunflower seeds, and a lighter hand of mayo or vegenaise. It’s refreshing and keeps well in the fridge a day or so in advance of serving.
1 bunch of broccolini
⅓ cup golden raisins
½ cup radishes, shaved or sliced as thin as possible*
1 Tbsp sugar (or other sweetener honey, agave, maple syrup)
¼ red onion thinly sliced
⅓ cup sunflower seeds toasted (if raw, toast in 300 F oven for 10 minutes)
⅓ cup mayo or vegenaise
2 Tbsp apple cider vinegar
⅓ cup chopped herbs (basil or mix of herbs works great)
Trim the tough ends off the bottom of the broccolini and roughly chop broccolini into 1 inch pieces. Add to medium bowl. Add golden raisins, radishes, sugar, red onion, sunflower seeds, mayo, and apple cider vinegar. Chill for about an hour.
Toss with chopped herbs right before eating.
*Use a mandolin to shave the radishes if you have one. If not, cut as thin as possible and cut into half moons or matchsticks, this will help distribute the radish more evenly through without big chunks.