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!
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
Tried this recipe?Let us know how it was!