Broccoli Salad Recipe

 Ingredients

3 medium carrots

200g broccoli

1 tsp ground cumin

Juice of 1 lemon

Chopped coriander, to serve

2 tbsp olive oil

2 tbsp mustard seeds

1 tsp garam masala

Method

Step 1: Using a vegetable peeler, cut three medium carrots into long strips. Steam or boil broccoli for roughly two minutes, when the broccoli is almost soft, steam it for a further minute before adding the carrot strips.

Step 2: Olive oil is added to a small frying pan while the veggies are cooking, and the mustard seeds are gently fried until they begin to pop.

Step 3: Add a heaped teaspoon of ground cumin and garam masala as they begin to pop. Before the spices burn, add veggies, give it a fast shake to combine, then pour into a small, clean bowl.

Step 4: Add some salt & pepper and a squeeze of lemon juice.

Step 5: The Tenderstem and carrots should be equally coated when you pour the sauce over them. Add plenty of chopped coriander before serving right away.

Tips to Enhance the Taste

The broccoli salad can be prepared ahead of time and stored in the refrigerator for up to 24 hours before serving.

In the refrigerator, leftovers will keep for about 4-5 days.

Dry the broccoli thoroughly so that moisture won’t dilute the salad dressing. For this dish, broccoli doesn’t need to be cooked.

If preferred, save some crisp bacon for garnish and add it right before serving.

If preferred, store-bought coleslaw dressing can be used in place of the homemade version.

Serving Ideas

This broccoli salad is a very substantial side dish because of the amount of vegetables it contains, allowing you to serve a simple and light main meal. It goes well with fish and lemongrass chicken on the barbecue.

With a summer frittata, a crustless quiche, a tomato soup, or this delectable veggie burger, the broccoli salad would be fantastic for a vegetarian dinner.

Nutritional Content in Broccoli Salad Recipe

Calories 144 kcal

Fats 10g

Carbs 8g

Protein 5g

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