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Broccoli salad in a bowl

Broccoli salad

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A star rating of 4.7 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • 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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal617
fat39g
saturates6g
carbs47g
sugars37g
fibre14g
protein13g
salt0.4g
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Ingredients

  • 300g broccoli florets , broken into small pieces
  • 2 carrots , peeled lengthways into large ribbons
  • 50g dried cranberries
  • 50g cashews , toasted, roughly chopped

For the pickle

  • 80ml cider vinegar
  • 1 tbsp caster sugar
  • ¼ tsp sea salt flakes
  • 1 red onion , finely sliced

For the dressing

  • 50ml extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 lemon , zested and juiced

Method

  • 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. 

Goes well with

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Overall rating

A star rating of 4.7 out of 5.17 ratings
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