This vegan broccoli and kale salad uses cabbage, spring onion, salted peanuts, dried cranberries, and mandarin vinaigrette. It serves four and makes a bright gluten-free side for dinner, gatherings, or a larger salad spread.
Ingredients
- 200 g broccoli
- 40 g kale
- 1 spring onion
- 100 g cabbage
- 20 g salted peanuts
- 20 g dried cranberries
Dressing:
- 3-4 tablespoons mandarin vinaigrette
Instructions
- Blanch the broccoli for 2 minutes, then transfer it straight away to a bowl with a ice cold water. We do this to stop the cooking and retain a vibrant green colour.
- Remove the hard stems from your kale and tear it into large pieces.
- Thinly cut the cabbage and spring onion.
- And chop the cranberries and salted peanuts.
- Strain the broccoli and cut it into small pieces, then add it into a large mixing bowl, along with the cabbage, spring onions and kale.
- .Add the dressing and a pinch of salt and mix well to combine.
- Finish it off with the salted peanuts and dried cranberries.