Broccoli slaw

I would have never thought raw broccoli could taste this good…  Please don’t even mention it is often considered a super-food (whatever that means), that raw broccoli has more anti-oxidants than cooked one and how much finer it has. It supposed to be a side dish for a dinner party,  not a statement piece or declaration of intentions, OK?

Broccoli slaw (adapted from MailOnline’s Food special part one: Gordon Ramsay’s ultimate home cooking)

Ingredients

• 1 head of broccoli
• 100g raisins
• 100g  whole blanched almonds, toasted and roughly chopped

For the dressing

• 200ml natural yoghurt
• 1–11⁄2 tablespoons cider vinegar
• pinch of sugar
• sea salt and freshly ground black pepper

Method

Cut off and discard the broccoli stalks. Chop the head into small pieces. Place in a salad bowl and add the almonds and currants. Set aside.

Put the yoghurt for the dressing into a bowl and stir in the vinegar, starting with 1 tablespoon, and adding more later if needed. Add the sugar, mix well and season. Taste and add the remaining vinegar or a little extra sugar if necessary.

Pour the dressing over the broccoli, toss well and serve. In case you want to prepare it advance, you can kept in the fridge overnight.