Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It’s sweet, sharp and full of different textures and colours
Prep:10 mins
Serves 2
300g broccoli florets, broken into small pieces2 carrots, peeled lengthways into large ribbons50g dried cranberries50g cashews, toasted, roughly chopped
STEP 1To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.STEP 2Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid. STEP 3Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.
