Cut the broccoli into small florets and rinse them thoroughly under running water. Place the florets in a large mixing bowl.
Add the diced red onion, raisins, and sliced almonds to the mixing bowl.
In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, agave nectar, salt, and pepper until well combined.
Pour the dressing over the broccoli mixture and toss well to coat.
Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
This is called ‘Christmas Salad’ and it tastes better than any other salad I’ve had!
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My daughter didn’t talk to me for a week. I decided to give her a harsh reality check
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Whenever I make this, my husband is over the moon; it’s his weakness.
