Broccoli salad

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving

  • kcal617
  • fat39g
  • saturates6g
  • carbs47g
  • sugars37g
  • fibre14g
  • protein13g
  • salt0.4g
  • Ingredients
  • Method
  • Ingredients

  • 300g broccoli florets, broken into small pieces
  • 2 carrots, peeled lengthways into large ribbons



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g dried cranberries
  • 50g cashews, toasted, roughly chopped



    The seeds from the ‘Cashew Apple’ – a tree which bears bright orange fruit and is native…

  • 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

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 1 lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • Method

    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.

    2. Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid. 

    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. 

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