- Preparation and cooking time
- plus cooling
- Serves 2
Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It's sweet, sharp and full of different textures and colours
For the pickle
For the dressing
- STEP 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.
- STEP 2
Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
- STEP 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.