This crunchy and tangy broccoli slaw is the perfect side dish for any meal.
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Broccoli slaw

6
Serves
0
Serves of fruit (per serve)
1.4
Serves of vegetables (per serve)Ingredients
- 500g broccoli (approx 2 heads)
- 150g white cabbage
- 2 medium granny smith apples
- 2 spring onions
- 1/2 cup almonds
- Flat leaf parsley and mint leaves to serve
- DRESSING INGREDIENTS
- 1 cup buttermilk
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp chia seeds
- 1 tbsp dijon mustard
Method
- FOR DRESSING: Place all dressing ingredients into a screw-top jar and shake well until combined. Set aside for 30 minutes so the chia seeds form their gel.
- FOR SLAW MIX: Roughly chop almonds and toast on a frypan or in the oven, until lightly browned.
- FOR SLAW MIX: Roughly chop almonds and toast on a frypan or in the oven, until lightly browned.
- Place all chopped veg into a large bowl and pour over the dressing. Mix well.
- Scatter almonds and chopped parsley and mint to serve.
Recipe Notes
This recipe can be made gluten free by ensuring the apple cider vinegar and dijon mustard have no added gluten.
This crunchy and tangy broccoli slaw is the perfect side dish for any meal.
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Nutrition per serving
702 kJ |
7.09g Fat |
1.03g Sat. Fat |
13.75g Carbs |
13.35g Sugars |
6.95g Fibre |
8.71g Protein |
68.26mg Salt |
305 per 100 g |
3.08g per 100 g |
0.45g per 100 g |
5.98g per 100 g |
5.81g per 100 g |
3.02g per 100 g |
3.79g per 100 g |
29.69mg per 100 g |