Categories: Salad

Ingredients

• 3 cups cauliflower florets
• 3 cups broccoli florets
• 2 medium carrots, peeled and cut into a few big pieces
• 1 garlic clove, peeled
• 2/3 cup lightly packed fresh cilantro leaves
• 1/3 cup lightly packed fresh parsley leaves
• 1/2 cup olive oil
• 1/3 cup golden raisins
• 1/3 cup toasted pumpkin seeds
• 1/4 cup plus 1 tbsp. apple cider vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper

Directions

1. Pulse cauliflower in a food processor until finely chopped, about 15-20 pulses. Scrape into a large bowl. Pulse broccoli until finely chopped, about 15-20 pulses. Scrape into bowl. Process carrots until finely chopped, about 10 seconds. Scrape into bowl.

2. With food processor running, drop garlic through feed tub to chop. Scrape down sides. Add cilantro and parsley and pulse until finely chopped. Scrape mixture into bowl with vegetables. Add oil, raisins, pumpkin seeds, vinegar, salt and pepper to bowl and stir until well combined. Let stand 10 minutes.

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