Broccoli coleslaw

    15 min

    A great way to use the stems of your broccoli, and my kids love this crunchy salad!


    Washington, United States
    2 people made this

    Serves: 4 

    • 280g broccoli stems
    • 2 large carrots, peeled and finely shredded
    • 1 apple, cored and chopped (skin on)
    • 75g sultanas
    • 75g chopped unsalted almonds
    • 200g 0% or 2% plain Greek yoghurt
    • 3 tablespoons mayonnaise
    • 1 tablespoon cider vinegar
    • salt and pepper to taste

    Prep:15min  ›  Ready in:15min 

    1. To prepare broccoli, trim off the toughest bottom part of the stems and peel the thick outer skin with a potato peeler. Shred stems with grater or food processor. You can also cut them finely with a knife.
    2. Combine all ingredients into a large bowl and mix thoroughly. Chill.


    I skip the mayo for myself to make a lovely, crunchy, low-fat salad.

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