Learn how to make nutritious and super tasty, creamy broccoli slaw salad with cranberries and celery. It's great as a side dish with almost any protein, but especially grilled or roast chicken or steak. This broccoli cranberry salad is paleo, gluten-free and Whole30-friendly.
Ingredients
- 1 head broccoli large, broken into florets
- 2 sticks celery diced into small cubes
- 3 tablespoons dried cranberries chopped
- 2 spring onions/scallions chopped (green and/or pale green parts)
Dressing (with yoghurt)
- 2 tablespoons Greek yoghurt full-fat
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard or yellow
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt and pinch of pepper
Dressing (without yoghurt)
- 3 tablespoons mayonnaise
- 1 tablespoon olive oil
Instructions
- Bring a saucepan of water to a boil. Add the broccoli and cook for 2 minutes, then strain and rinse under cold water. Let it cool off slightly, then chop up into smaller pieces.
- Combined the dressing in a mixing bowl. Add the rest of the ingredients and the chopped broccoli. Combine well and serve.
- This salad keeps well overnight in the fridge. If making ahead of time, keep the salad separated from the dressing until serving.
Nutrition
Calories: 248kcal | Carbohydrates: 21g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 195mg | Potassium: 568mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1050IU | Vitamin C: 139mg | Calcium: 93mg | Iron: 1mg
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