Broccoli Slaw

(10 servings) adapted from Brittany Mueller
Dressing:    ⅓ cup (80 ml) white wine vinegar
¼ cup (50 grams) sugar
2 tbsp (30 ml) finely chopped white or yellow onion
1 ½ tbsp (21.5 ml) Dijon mustard
1 tbsp (15 ml) *coarse sea salt, more to taste
¾ cup (175 ml) canola oil (or other neutral vegetable oil)
⅓ cup (80 ml) vegan mayo
1 tbsp (15 ml) poppy seeds

Salad:        4 cups (340 grams) broccoli florets
4 cups (1 - 340 gram bag) broccoli slaw, packed
½ cup (70 grams) dried cranberries
½ cup (70 grams) roasted, salted sunflower seeds, plus more for topping
⅓ cup (50 grams) chopped red onion, soaked in salt water and rinsed (optional)

POPPY SEED DRESSING:  In a blender, add white wine vinegar, sugar, onion, Dijon mustard, and sea salt. Blend on high for 20 seconds. Turn speed down to minimum and very slowly drizzle in the canola oil. After incorporating the canola oil, continue blending on low for another 30 seconds. Add vegan mayo and poppy seeds, and blend on minimum until mixed well. Set aside. (can also buy a vegan poppy seed dressing ~2 cups)  *If using fine sea salt, start with 2 tsp and add more to taste.

BROCCOLI CRUNCH SALAD: In a mixing bowl, add ⅓ of the poppy seed dressing to the broccoli florets. Work the dressing into the tops of the florets. Adding to the broccoli florets and dressing, mix in the broccoli slaw, sunflower seeds, red onion, and dried cranberries. Then, add enough of the remaining poppy seed dressing to coat the salad. Add more dressing to taste. Chill. After the salad has chilled, taste and adjust seasoning before serving. Top with extra sunflower seeds.

*Dress the salad just a few hours prior to serving.