Broccoli, Celery & Walnut Slaw with Lime & Avocado Mayo

I’ve never been a fan of raw broccoli unless it’s disguised in a green smoothie or juice, but I’m fully aware of the nutrient powerhouse that it is. So I created this slaw to encourage myself to eat broccoli raw. The secret to this recipe is cutting the broccoli paper-thin so it’s light and crunchy. It combines so well with the naturally salty celery and the creamy lime & avocado mayo. The walnuts add earthiness and the parsley gives it a fragrant herbaceous flavour. This slaw would also work well with mint. I highly recommend trying it with any dish you normally serve with coleslaw. 

Ingredients

1⁄2 head broccoli, very thinly sliced

3 celery sticks, very thinly sliced

1⁄2 cup walnuts, finely chopped

1 spring onion, finely sliced

1⁄2 cup flat-leaf parsley, very finely chopped

Lime & avocado mayo

1⁄2 medium avocado

1⁄4 cup lime juice

30ml cold-pressed olive oil

1⁄2 teaspoon quality salt

1⁄4 cup cashews, soaked in

1⁄4 cup filtered water for 15 minutes, rinsed, drained

1⁄4 teaspoon cracked black pepper

1⁄2 cup filtered water

Directions

1. If you have a mandolin, use it to finely slice the broccoli and celery. (It’s particularly difficult to slice the broccoli finely enough with a knife unless it is very sharp and you are very skilled with them! If you don’t have a mandolin, grate the broccoli by hand and slice the celery as finely as possible.)
2. Place all the prepared salad ingredients in a bowl and set aside while you make the mayo.

Lime & avocado mayo

1. Place all the mayo ingredients in a blender and blend until smooth and creamy.
2. When ready to serve, drizzle mayo over the salad and toss to combine.

You can serve the salad as a side dish, toss it through pasta or serve it on warm sourdough toast or a baked sweet potato or potato. Tip: I use a mandolin to slice vegetables for a salad like this. That way the slices are perfectly even, which makes for a prettier salad that’s slightly more delicate to eat.

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