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Crunchy broccoli and kale slaw
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Tangy cider mustard dressing over crunchy broccoli and kale salad.
Ingredients:
  • 125g (3/4 cup) pepitas
  • 50g (1/2 cup) natural sliced almonds
  • 55g (1/4 cup, firmly packed) brown sugar
  • 2 tsp sriracha sauce
  • 1/4 (about 380g) red cabbage, finely shredded
  • 100g chopped kale
  • 260g broccoli, florets finely chopped, stalk julienned
  • 3 green shallots, thinly sliced
  • 85g dried cranberries
  • 2 red apples, cored, thinly sliced
  • 125ml (1/2 cup) extra virgin olive oil
  • 80ml (1/3 cup) apple cider vinegar
  • 23.40 gm Dijon mustard
  • 5.00 gm caster sugar
Instructions:
  • Prepare a baking tray lined with baking paper. Toast pepitas in a non-stick frying pan over medium heat for 2-3 minutes, stirring occasionally, until fragrant. Add almonds and stir for 1 minute. Sprinkle with brown sugar, drizzle with sriracha, and stir for 1-2 minutes until sugar is melted and sticky. Place spoonfuls of the mixture on the tray to form clusters. Let it cool completely.
  • Toss together cabbage, kale, broccoli, shallot, dried cranberries, and julienned stalk in a large serving bowl or platter.
  • In a jug, whisk together oil, vinegar, mustard, and sugar until well combined. Season to taste.
  • Drizzle the dressing over the cabbage mixture and toss until everything is evenly coated. Garnish with the sliced apple and sprinkle the crunchy pepita clusters on top.

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