This year, I'm bringing something fresh, crunchy, and festive to the table. Say hello to my new favourite holiday dish - a vibrant Broccoli and Kale Salad. It's packed with hearty greens and a beautiful crunch, all brought together by a bright, zesty mandarin vinaigrette. It’s the perfect light, flavour-packed contrast to any rich main course.
Vegan, gluten free | Serves 4 | SALAD
Ingredients:
- 200g broccoli
- 40g kale
- 1 spring onion
- 100g cabbage
- 20g salted peanuts
- 20g dried cranberries
Dressing:
- 3-4 tablespoons mandarin vinaigrette
Steps:
1.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.
2.Remove the hard stems from your kale and tear it into large pieces.
3.Thinly cut the cabbage and spring onion.
4.And chop the cranberries and salted peanuts.
5.Strain the broccoli and cut it into small pieces, then add it into a large bowl mixing bowl, along with the cabbage, spring onions and kale.
6.Add the dressing and a pinch of salt and mix well to combine.
7.Finish it off with the salted peanuts and dried cranberries.
Enjoy!
Notes:
*You can prepare all the vegetables up to a day before and store them separately in the fridge and assemble the day you want to enjoy.