Broccoli slawPosted: December 10, 2013
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)
- 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
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.