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To Prep:

  • Broccoli 486.0 g
  • Cauliflower 500.0 g
  • Celery 180.0 g
  • Sunflower seeds 100.0 g
  • Snow peas (frozen) 150.0 g
  • Cheddar cheese 60.0 g
  • Red onion 120.0 g

To Cook:


  1. To Prep:

    • Cut the broccoli into small florets.
    • Cut the cauliflower into small florets.
    • Finely slice the celery.
    • Thaw the frozen peas.
    • Grate the cheddar cheese.
    • Finely slice the red onions.
    • Toast the sunflower seeds.
  2. To Cook:

    • In a large bowl, mix together the broccoli, cauliflower, celery, red onions, peas and cranberries.
    • Whisk together the Hellmann’s Tangy Mayonnaise, cheddar cheese, sugar and Robertsons Veggie Seasoning.
  3. To Serve:

    • Add the sunflower seeds and toss well.

  4. Chef's Tip:

    • Adding quinoa to the salad will make it Future 50 Food aligned.
    • Adding pasta will convert it into a versatile pasta salad.