Broccoli salad with dried fruit and cashew nuts

A salad that proves that they don't have to be a boring after thought! I love this salad: the flavours and textures are amazing and it makes a welcome break from a bowl of leaves!
Prep Time 10 mins
Cook Time 5 mins
Course lunch, Salad, sidedish
Cuisine dairyfree, glutenfree, salad, Vegan, Vegetarian
Servings 8 as a side

Ingredients
  

For the pickle

  • 150 ml red wine vinegar
  • 1 tbsp sugar
  • ½ tsp salt
  • 2 small onions peeled and finely sliced (I use a mandolin)

For the salad

  • 2 heads broccoli broken into florets
  • 3 carrots peeled and cut into ribbons with a vegetable peeler
  • 100 g dried fruit I used raisins and cranberries
  • 100 g cashew nuts

For the dressing

  • 75 ml olive oil
  • 1 tbsp sugar
  • 1 tbsp lemon juice

Instructions
 

  • Steam the broccoli florets for 5 minutes (I do this in the microwave); immediately plunge into cold water
  • Make the pickle: heat the vinegar, sugar and salt in a small pan. Boil until the sugar dissolves; add the onion and simmer. Take off the heat, cover, and leave to cool
  • Once cooled, drain the onions reserving the vinegar (you need it for the dressing!)
  • In a large bowl, combine the drained broccoli, carrot ribbons, fruit, nuts and cooled onions
  • Make the dressing by combing the vinegar you used to pickle the onions, the oil, the sugar and the lemon juice. Whisk until combined
  • Add the dressing to the salad bowl; toss to combine
Keyword bbq, cookingforfriends, easylunch, entertaining, salad, sidedish
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