Broccoli salad

Nutrition and extra info

Dairy-free

Egg-free

Gluten-free

Vegetarian

Vegan

kcal617

fat39g

saturates6g

carbs47g

sugars37g

fibre14g

protein13g

salt0.4g

Ingredients

Method

300g broccoli florets, broken into small pieces

2 carrots, peeled lengthways into large ribbons

ka-rot

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

50g dried cranberries

50g cashews, toasted, roughly chopped

ka-shoo

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

80ml cider vinegar

1 tbsp caster sugar

¼ tsp sea salt flakes

1 red onion, finely sliced

50ml extra virgin olive oil

1 tbsp maple syrup

may-pul sir-rup

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

1 lemon, zested and juiced

le-mon

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

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