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
Ingredients
- 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
- ¼ tsp sea salt flakes
- 1 red onion, finely sliced
- 50ml extra virgin olive oil
- 1 tbsp maple syrup
- 1 lemon, zested and juiced
Method
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.
Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
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.
