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broccoli-coleslaw

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Recipe

Summer Lodge prides itself on its own vegetable garden, where the broccoli is usually abundant.

In summers, we serve an old recipe I used when my children were growing up. None of them were big broccoli eaters. Or so I thought. They loved this salad, which is an easy coleslaw recipe using broccoli instead of cabbage. I hope it becomes one of your family’s favourites too.

Yield : Serves 4 as a side dish

Ingredients

  • 1 small head broccoli
  • 1 medium bulb fennel
  • 1 small onion
  • 1 tablespoon sugar
  • 2 tablespoons apple cider vinegar
  • 250ml (1 cup) mayonnaise

Directions

Coarsely grate the broccoli and fennel. Grate the onion and squeeze out all the juice, then mix with the broccoli and fennel.

Mix together the mayonnaise, vinegar and sugar. Add this to the coleslaw and season with salt and pepper. Refrigerate for 30 minutes prior to serving.


© 2009 Bea Tollman
 

Nutritional Information

Nutrients per serving (% daily value)

485kcal (24%)
109mg (11%)
144mg (240%)
96mcg RAE (3%)
760mg
45mg
6g
7g
6g
21g
21mg (7%)
394mg (16%)
7g (33%)
44g (68%)
2mg (10%)
 

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