Broccoli salad

Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It’s sweet, sharp and full of different textures and colours

  • Prep:10 mins
    Cook:3 mins
    plus cooling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 617
  • fat 39g
  • saturates 6g
  • carbs 47g
  • sugars 37g
  • fibre 14g
  • protein 13g
  • salt 0.4g


  • 300g broccoli florets, broken into small pieces
  • 2 carrots, peeled lengthways into large ribbons
  • 50g dried cranberries
  • 50g cashews, toasted, roughly chopped
  • 80ml cider vinegar
  • 1 tbsp caster sugar
  • ΒΌ tsp sea salt flakes
  • 1 red onion, finely sliced
  • 50ml extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 lemon, zested and juiced


  1. To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.

  2. Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid. 

  3. Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated. 

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