Broccoli Bowl Slaw Recipe | Abel & Cole

Broccoli Bowl Slaw

Cooking time
Serves4 people
Broccoli Bowl Slaw

Did you know you can eat broccoli raw? This coleslaw is a great way to try it out – 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
  • Sea salt
  • Freshly ground 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 combination. Prep: 15 mins | Cook: 5 mins

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1. Trim the dry end off the broccoli stalk. Quarter the broccoli and thinly slice it.
2. Crush the garlic as flat as possible with the side of a knife and remove the skin. Warm a small frying pan and add a glug of olive oil. Cook the garlic on a medium heat, constantly sturning, till golden. Scoop the garlic out of the pan, savin the oil for your dressing.
3. Tip the broccoli into a large bowl and mix it with the garlic, 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 mixture. This slaw is best eaten within 24 hours.
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