Broccoli slaw

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Jan 4, 2014 1:21pm
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Broccoli slaw

This is a lovely healthy side salad that provides just the crunch you need with any type of meat,

Using yoghurt instead of oil in the dressing gives a hint of creaminess without the cloying richness you sometimes get with mayonnaise.


  • 1 head of broccoli
  • 1 banana shallot (if unavailable, use 3 small ordinary shallots), peeled and finely diced
  • 100g (31⁄2 oz) currants
  • 100g (31⁄2 oz) whole blanched almonds, toasted and roughly chopped


  • 200ml (7fl oz) natural yoghurt
  • 1–11⁄2 tbsp cider vinegar
  • pinch of cane sugar
  • sea salt and freshly ground black pepper

❶ Cut off and discard the broccoli stalks, then chop the head into small pieces. Place in a salad bowl and add the shallot, almonds and currants. Set aside.

❷ Put the yoghurt for the dressing into a bowl and stir in the vinegar, starting with 1 tablespoon, and adding more later if needed. Add the cane sugar, mix well and season. Taste and add the remaining vinegar or a little extra sugar if necessary.

❸ Pour the dressing over the broccoli, toss well and serve.

I have put mine in the fridge for an hr to chill

Tasted better