Preparation and cooking time
- Prep:10 mins
- Cook:3 mins
- 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
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.
