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.
Makes: 4 sides
Soaking time: 15 minutes
Preparation time: 10-15 minutes
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
- 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.)
- Place all the prepared salad ingredients in a bowl and set aside while you make the
Lime & avocado mayo
- Place all the mayo ingredients in a blender and blend until smooth and creamy.
- 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.
Shared with love by….
Anthea Amore, Organic Passion Catering
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