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.
Serves4 as a side dish
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Courseside dish
Dietary Considerationgluten-free, halal, high fiber, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, tangy, tart
Type of Dishsalad
- 1 small head broccoli
- 1 medium bulb fennel
- 1 small onion
- 1 tablespoon sugar
- 2 tablespoons apple cider vinegar
- 250ml (1 cup) mayonnaise
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