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(adapted from Jennifer Trennum's version)

2 heads broccoli, stems cut off and cut into 1 inch florets
1/2 small head cauliflower, core cut out and broken by hand into florets
2 large carrots, peeled and sliced in 1/4" rings
3/4 - 1 cup chopped parsley
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
3/4 to 1 1/4 cups dried currants
1/4 -3/8 cup freshly squeezed lemon juice
1/4 teaspoons sea salt, or to taste
1/4 teaspoon black pepper, or to taste

Make the salad:
        In the bowl of a food processor, working in batches if necessary, place the broccoli florets and pulse until finely chopped. Empty it out into a large bowl. Repeat with the cauliflower florets and the carrots. Stir together all of the veggies, until well combined.         Add the parsley, sunflower seeds, pumpkin seeds and currants. Add the lemon juice, salt and pepper. Combine well. Taste for seasoning, adding extra lemon juice, salt and pepper, if desired.
        Store in the fridge for up to 4 days.

. Makes about 8 cups.      YUM!

LESSONS Learned:
1. Fresh and organic is always best, if you can find it. Walk away from cauliflower with little black patches on the florets or wilted green leaves.
2. I'm using lemon juice, but apple cider vinegar would be delicious too. I like Braggs.
3. Try other raw veggies to make it your own, maybe Brussels sprouts, cabbage, radishes, dried cranberries, or sliced almonds.