Raw Broccoli Salad

1 large head broccoli
1/2 c. mayonnaise
2 t. maple syrup or other sweetener
4 t. cider vinegar
1/4 t. salt
1/8 t. ground black pepper
1/4 c. currants or raisins
1 medium tomato, diced

Slice off the tough bottom of the broccoli and peel any tough skin from the stems. Finely chop the florets and smaller stems. Cut large stems lengthwise into halves or quarters and thinly slice. You should have about 4 c. chopped broccoli. Set aside.

In a serving bowl, whisk together the mayonnaise, maple syrup, vinegar, salt, and pepper. Fold in the broccoli, currants or raisins, and tomatoes. Set aside for the flavors to meld, at least 30 minutes, or even better, for a day or two in the refrigerator.

Variations: Can also add 2 T. sliced scallions or add 1 T. prepared white horseradish to the dressing.

Serves 4.

Adapted from Moosewood Restaurant Cooking for Health, p. 97.