Broccoli salad
Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It's sweet, sharp and full of different textures and colours
Ingreadient :
- 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
Direction :
- 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
