Broccoli Coleslaw

Broccoli Coleslaw

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A great way to use the stems of your broccoli, and my kids love this crunchy salad! You can skip the mayo to make a lovely, crunchy, low-fat salad.


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

Preparation:15min  ›  Ready in:15min 

  1. To prepare the broccoli, trim off the toughest bottom part of the stems and peel the thick outer skin with a potato peeler. Shred stems with a 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.

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