Broccoli Bowl Slaw

Cooking time
Serves4 people

Did you know you can eat broccoli raw? What a talented tree lookalike. This coleslaw is next level healthy with some pretty special guest stars.

4 ratings


  • 1 head of broccoli
  • 8 small garlic cloves
  • A few glugs of olive oil
  • A good handful of dried cranberries*
  • A large handful of walnuts, lightly toasted
  • 200ml natural yogurt
  • A squeeze of lemon juice
  • A good pinch of sea salt and freshly ground black pepper
  • 1 rosemary sprig, leaves finely chopped (optional)

*The cranberries and walnuts can be swapped with just about any other dried fruit and nut or seed combo.

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1. Trim the woody end from the broccoli stem. Quarter the broccoli. Thinly slice.
2. Crush the garlic as flat as possible with the side of a knife. Remove skin. Heat a small frying pan. Add a glug of olive oil. Cook the garlic over medium heat, constantly turning, till golden. Remove from pan. Save the oil for your dressing.
3. Mix the broccoli in a large bowl with the garlic cloves, cranberries and walnuts.
4. Whisk the yogurt with the lemon juice, a good pinch of salt and pepper, rosemary (if using) and 1 tbsp olive oil.
5. Dress the slaw with the yogurt mix. Best eaten within 24 hours.
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