Salad Recipes

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

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

Directions

• 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.