BROCCOLI SLAW by Magdalena Roze.
One of our favourite recipes from her book, HAPPY AND WHOLE.
This fresh and simple salad is the perfect nourishing lunch time treat. 
500g broccoli, florets shredded, stems cut into matchsticks
150g white cabbage, shredded
2 apples, cored, cut into matchsticks
Onion – thinly sliced
1/4 cup (40g) blanched almonds, roasted, chopped
Flat-leaf parsley and mint leaves, to serve
1 cup (250ml) buttermilk
1 tbs apple cider vinegar
1 tbs white chia seeds
1 tbs honey
1 tsp Dijon mustard
For the dressing, place all ingredients in a large screw-top jar and shake until well combined. Set aside for at least 30 minutes for the chia seeds to gel.
Place broccoli, cabbage, apple and onion in a large bowl. Pour over the dressing, season, and toss well to combine.
Scatter over almonds and sprinkle with parsley and mint to serve.
Of course, we served our salad on ROUND HOUSE plates accompanied by the MAISON BALZAC rose carafe.

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