Broccoli salad

broccoli carrots raw foods salad side dish vegan

N/A

Source

Ingredients

300g broccoli florets , broken into small pieces

2 carrots , peeled lengthways into large ribbons

50g dried cranberries

50g cashews , toasted, roughly chopped

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

1 lemon , zested and juiced

Method

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.