I love a good coleslaw – it’s the perfect summer salad to go with barbecued meats. My go-to coleslaw recipe is still growing strong, but lately I find myself experimenting with other ingredients to add a bit of variety.
When I came across a broccoli slaw in the Hemsley & Hemsley
So, here’s my broccoli slaw! And if you’re looking for a BBQ main to go with it, why not try my sesame chicken skewers?!
1 red onion
6 tbsp cider vinegar
2 tbsp dried cranberries
1 broccoli
1 fennel bulb
1 tsp fennel seeds
For the mayo:
1 egg yolk
1 tsp mustard
100ml sunflower oil
1 tbsp cider vinegar
1 tbsp poppy seeds
1 thumb-sized piece of ginger
lemon juice, to taste
salt and pepper
Prep: 40 mins – Serves 4 – A little effort
Peel and finely slice the onion. Put into a bowl, add the vinegar and toss. Set aside and leave to marinate for 30 minutes.
Put the cranberries into a small bowl and cover with warm water. Leave to soak for 15 minutes.
Cut the broccoli florets off the stem and discard the stem (it can be used for juicing). Trim the fennel bulb.
Grate the broccoli and the fennel using the grating attachment of a food processor (alternatively, grate it with the coarse side of a box grater). Put into a serving bowl.
For the mayonnaise, put the egg yolk and mustard into a bowl and beat with an electric whisk. Slowly add the sunflower oil in a thin, steady stream while beating vigorously. Once you have a smooth mayonnaise, add the cider vinegar and poppy seeds.
Peel and finely grate the ginger and add to the mayonnaise. Season the mayonnaise to taste with lemon juice, salt and pepper.
When ready to serve, stir the mayonnaise through the broccoli and fennel. Add the red onions (you can add some of the soaking vinegar too) and the drained cranberries.
Chère Anne,
Votre salade de brocoli est un régal et en plus un bol santé.
J’ai imprimé votre recette pour la réaliser dans les plus brefs délais.
Je vous embrasse.