Broccoli Slaw

Ready to hit refresh and start something new? After eating this you will start (or reignite) your love affair with broccoli. This is one of my all time favourite broccoli salads. I can’t wait for you to try it.

It is SO tasty, healthy, quick and easy to throw together. It works so well with different meats and fish and is just FINGER LICKING GOOD!

Crunchy raw broccoli and red cabbage with toasted almonds tossed in a ‘light on the mayo’ mustard dressing. This salad couldn’t get any easier and comes together in just ten minutes and most importantly this can be made ahead of time and stored in an air tight container in the fridge. Perfect for picnics and great to have in the fridge ready to go for a quick lunch while working from home or an easy side dish for dinner on those busy days.

I am currently sitting here eating a big plate of this with some left over roasted salmon from dinner two nights ago. Lunch with no effort at all, gotta love it! I could sit here and eat the entire bowl of salad, it is so so good. Packed full of Iron which gives me the energy I need to get everything done.

For those of you who have picky eaters or family who won’t try a veg only side, try adding some diced crispy smoked bacon to it and it will definitely get their juices flowing.

BROCCOLI SLAW

For the salad:

• 1 head of broccoli
• 100 g red cabbage
• 3 spring onions
• 50 g sliced almonds

For the dressing:

• 1 level tbsp honey
• 1 heaped tbsp of Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp mayo
• 1-2 tbsp good olive oil
• black pepper

THE HOW

Heat your oven to 160°C (fan oven) and pop a tray into the oven to heat.

Break down the head of broccoli into florets and slice them into bit sized pieces and add to a large mixing bowl.

Finely dice the red cabbage and add to the broccoli.

Finely slice the spring onion and add to the broccoli and cabbage.

When the oven has come to temp, add your sliced almonds to the tray and toast lightly. Keep an eye on the almonds, this usually just takes 2 – 3 minutes depending on your oven.

While the almonds are toasting, make your dressing. To a mixing jug add the honey, Dijon, apple cider vinegar, mayo, olive oil and pepper and give it a good whisk.

When the almonds are lightly toasted, add them to the mixing bowl, reserving a few to top the salad at the end.

Pour over the dressing and stir until everything is coated in dressing.

Pour the salad into a bowl and scatter the reserved almonds over the top.

This super simple broccoli slaw is ready to eat. I like to serve it with meaty fish like salmon or monkfish and roasted/grilled chicken.

View the slideshow below for step by step photos: