Irresistible broccoli crunch salad

Serves 6 as a side salad  

This salad is my homage to many of my favourite farmers’ market producers - and there’s a lot in here to love!. It’s quick to make, irresistibly crunchy and zesty, and keeps well in the fridge for many days (actually improving over time), making it the perfect quick lunch or afternoon pick-me-up. If you want to make it even more substantial, add a can of drained chickpeas or butter beans.

This salad also plays well with feta and haloumi, hard-cooked eggs, canned sardines or pan-fried fresh fish on the side, creating a quick, effortless meal.

If you can get hold of Gut Feeling’s Activated Kimchi Almonds, they’ll take this salad next level.

This is an updated (and even better!) version of the broccoli salad we made at our Winter Vegetarian Feast Workshop in August 2022.

Why you and your body will love this

I bang on a lot about brassicas, which is the family that broccoli belongs to, and I’ll continue to do that here! As well as broccoli, the brassica family includes cabbage, Brussels sprouts, kale, Asian greens, cauliflower, watercress, rocket, kohlrabi, and radishes. These veg are amongst the most nutrient-dense foods you can eat. They’re loaded with vital nutrients and unique phytochemicals that have protective effects in the body that may help to prevent many chronic diseases and protect our mental and brain health. Brassicas are also rich in minerals, including calcium, which they supply in a way that’s easy for your body to absorb.

Like most veggies, it’s ideal to include brassicas both raw and cooked in your diet, and this is the most delicious way I can think of enjoying raw broccoli. I’ve never met anyone who doesn’t love this salad – even people who declare they don’t like broccoli and can’t imagine eating it raw. I dare you to find anyone who differs!

What you’ll need

For the salad

4 Tablespoons (60ml) apple cider vinegar
6 Tablespoons (90ml) water
1 ½ teaspoons raw caster sugar
¾ teaspoon fine sea salt
3 Tablespoons (30g) currants - or use a similar amount of other dried fruit such as sultanas, cranberries or dates
1 small red onion (or half a larger one), very finely diced
1 crunchy red or green apple, very finely diced
1 small kohlrabi (or half a larger one), very finely diced

1 head broccoli (about 400-500g), including leaves and stems
1 large fresh red chilli, finely chopped – seeds removed if you prefer – or use a pinch of chilli flakes
¼ cup (35g) roasted almonds, roughly chopped – or any mix of roasted, chopped nuts and seeds
1 heaping cup (50g) finely chopped herbs, such as mint, coriander, basil or dill – or use a mix
Extra roasted nuts or seeds, to serve

For the dressing

4 Tablespoons (60ml) extra virgin olive oil
2 Tablespoons apple cider vinegar
2 Tablespoons fresh lime or lemon juice
1–2 teaspoons honey or maple syrup, to taste
2 teaspoons Dijon mustard
2 teaspoons sumac (or use any spice you have in the pantry: ground cumin or coriander, curry powder, baharat or ras el hanout)
Salt flakes and freshly ground black pepper to taste

What to do

Start by giving the currants, onion, apple and kohlrabi a quick pickle. In a wide shallow container or bowl, stir together the apple cider vinegar, water, sugar and salt until the sugar and salt are dissolved. Add the currants, onion, apple and kohlrabi, stir well to coat, and set aside while you make the rest of the salad.

Chop the broccoli florets, stalks (peeled and trimmed if needed) and any leaves very finely (you want them more like shavings of broccoli rather than full mini florets) and place in a large bowl. You might like to keep a few leaves and florets whole like we have for presentation.Add the chilli, almonds and herbs, and mix well to combine.

To make the dressing, simply place all ingredients in a glass jar, seal with a lid and shake well to combine. Taste the dressing, adjusting the seasoning, sweet and sour elements to suit your taste.

Pour the dressing and the now lightly pickled currants, onion, apple and kohlrabi (including any remaining liquid in the bowl) over the broccoli salad. Stir very well to make sure all of the broccoli is coated with the dressing. Leave to sit for around 15-30 minutes to marinade, where the flavour with get even better and the broccoli will soften a little.

Taste the salad after it has sat for a while, adding more seasoning or lemon juice to taste if needed.

Serve with some extra nuts or seeds scattered on top. Yum!