Broccoli slaw

Broccoli slaw


  1. Cut the florets from the broccoli then peel the stalk. Chop the stalk into fine matchsticks and halve or quarter each broccoli floret. Put in a bowl with half the lemon juice.
  2. Slice the carrots thinly and add to the bowl. Slice both the pepper and spring onions finely and add to the bowl, too. Halve the cucumber and use a teaspoon to scrape the seeds out of the middle. Discard these, then finely slice the cucumber.
  3. Add the sliced cucumber to the bowl with the cranberries and sunflower or pumpkin seeds then season well and toss everything together.
  4. Whisk together the remaining lemon juice, yogurt, mayonnaise, extra virgin olive oil and 1 tsp water together in a bowl. Season well then pour all over the vegetables and toss well. Sprinkle with the parsley and serve.

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A healthy alternative to creamy coleslaw


1 head of broccoli
2 carrots
1 red or yellow pepper
2 spring onions
¼ cucumber
25g dried cranberries
25g toasted sunflower or pumpkin seeds
Small handful freshly chopped parsley

For the dressing
Juice of 1 lemon
4 tbsp natural yogurt
2 tbsp mayonnaise
2 tbsp extra virgin olive oil


Time: 15 mins
Serves: 4-6
Nutrition: n/a