Broccoli and Cashew salad
Photo: Lisa Roukin
Raw broccoli as a side salad sounds strange. But one bite of crunchy, fresh broccoli, with crunchy noodles, roasted cashews, and cranberries and you will be sold. And even better, there’s no cooking involved.
Preparation: 20 mins
2 broccoli heads (approx 600g)
150g cashews, toasted
100g dried cranberries
125g fine egg noodles, uncooked
80/100g caster sugar
250g mayonnaise — light if preferred
3 tbsp apple cider vinegar
1 Echalion shallot, finely chopped
Prepare the broccoli, wash and discard the stalk then cut florets into bite-sized pieces, then place in a large bowl.
Crush the uncooked fine egg noodles, then add to the broccoli together with the dried cranberries and cashew nuts.
To make the dressing, whisk the mayonnaise, cider vinegar and sugar, stirring well to ensure the sugar dissolves.
Add the chopped shallot.
Pour over the salad ingredients and stir gently,
Chill the salad 4-6 hours prior to serving, stirring every couple of hours to ensure the dressing has coated all the broccoli.