Midweek Quickie: Raw Broccoli Salad

Now, don't judge me. I know what this looks like. It looks like another boring salad. I get it. I wasn't expecting much either, but after experimenting with a raw week earlier this year, we were actually feeling a bit better in the scoffer house. This week, with some work stress, our imminent move, and some sneaking back in of bad eating habits, Massive Munch's acid reflux was back with a vengeance. In an attempt to straighten things out again, I'm trying to incorporate some more raw elements back into our diets and this was the first thing I did. I admittedly served it with some leftover veggie bake, but it holds it's own. The dressing was perfect! Flavoursome, light and refreshing despite looking like it's not even there, and the capers and pine nuts add that extra bit of bite and texture. If you wanted to and weren't bothered about keeping it raw, you could always toast your pine nuts, but they're just fine natural and raw.

I definitely recommend giving it a go if you want to feel wholesome, but also don't want to compromise on flavour. An excellent salad - not even a soggy tomato or limp bit of iceberg in sight!

It's Tricky (to broc, lime and thyme) Salad
serves 4

for the dressing
2 tbsp olive oil
1 tbsp apple cider vinegar
juice 1/2 lime
1/2 tsp kelp powder
small bunch of picked thyme leaves

for the salad
1 head broccoli, chopped small
1 medium carrot, grated
1/4 very large courgette, grated
2 handfuls of red cabbage, shredded
2 spring onions, chopped small
2 tbsp capers
2 tbsp pine nuts

  1. Pop all of the dressing ingredients into a clean jar, pop on the lid and shake vigorously until well mixed.
  2. Wash and thoroughly dry all of your veg. Mix together in a bowl and dress with the dressing. Turn repeatedly until the dressing coats all of the veggies.
  3. Add in your capers and pine nuts and mix through again.
  4. Serve either as a main or with a small accompaniment.
  5. Be surprised how tasty and filling a head of raw broccoli can be.


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