Broccoli Salad



  • 8 ounces sausage(qeema roll slices)
  • Salt
  • 5 cups small broccoli florets 
  • 1 cup mayonnaise 
  • 1 tbsp cider vinegar(apple vineger) 
  • 1/3 cup chopped onion 
  • 1/4 cup sugar 
  • 3/4 cup raisins (kishmish)
  • 1/2 cup sunflower kernels(surj mkhi beej) 


  1. Cut the sausage into small pieces and cook over medium heat just until crisp; drain on paper towels.
  2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
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  4. In a mixing bowl, combine the mayonnaise, vinegar(sirka), onion, sugar and raisins(kishmish). Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
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  6. Just before servings, fold in the sunflower kernels and the sausage pieces. Serve immediately.

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