Broccoli Slaw with Cranberries & Cashew Nuts

Broccoli Slaw with Cranberries & Cashew Nuts

This is a lovely light slaw the mixture of vegetables gives great interest and the celery seed, cranberry and cashew nuts add little bursts of flavour, sweetness and texture. It’s always a hit when I make it at gatherings.

This is a lovely light slaw the mixture of vegetables gives great interest and the celery seed, cranberry and cashew nuts add little bursts of flavour, sweetness and texture. It’s always a hit when I make it at gatherings.

Print Recipe Pin Recipe

Ingredients Method

Ingredients

Dressing

250 g Mayonnaise (use light mayo if you prefer)
100 g Sweet onion relish
3 tbsp cider vinegar
2 tbsp caster sugar
1 tsp ground black pepper
1 tsp Salt
1 tsp mustard powder
Half tsp celery seeds

Vegetable Mix

Half small white cabbage – finely shredded
Half small red cabbage – finely shredded
4 large large carrots – grated
1 head broccoli – chopped into small pieces
100 g Dried Cranberries
100 g Unsalted Cashew Nuts (roasted)

Method

Combine all of the dressing ingredients in a bowl and whisk lightly until you have a creamy dressing.
In a large bowl, mix together the prepared cabbage, carrots and broccoli, mix well.
Pour the dressing over the vegetable mixture and mix well, ensuring everything is well coated.
Top with the cashew nuts and dried cranberries and mix again before serving.
Leave in the fridge for at least 1 hour before serving.

Combine all of the dressing ingredients in a bowl and whisk lightly until you have a creamy dressing.

In a large bowl, mix together the prepared cabbage, carrots and broccoli, mix well.

Pour the dressing over the vegetable mixture and mix well, ensuring everything is well coated.

Top with the cashew nuts and dried cranberries and mix again before serving.

Leave in the fridge for at least 1 hour before serving.