For the salad:

1 head broccoli, chopped

1/2 red onion, diced

1 cup carrots, shredded

1/2 small head red cabbage, shredded/chopped

1/3 cup sunflower seeds, toasted


For the dressing:

1/4 cup mayonnaise

1/4 cup Pompeian Robust Extra Virgin Olive Oil

2 Tablespoons Dijon mustard

2 Tablespoons honey

1 teaspoon white wine vinegar

1/2 teaspoon garlic powder

Sea salt & pepper to taste


  1. Start by toasting your sunflower seeds by adding them to a small pan over medium heat. Stir often until they’re toasted golden and fragrant.
  2. Chop all the veggies and add to a large bowl. Add in the sunflower seeds.
  3. Whisk together the dressing ingredients until smooth.
  4. Pour over the dressing and give everything a good toss.
  5. Store leftovers in an air-tight container.