Side dishe for 2

Broccoli Carrot Salad

Name: Broccoli Carrot Salad
Total time: 13 min
Yield: 2 servings
Cuisine: American
Ingredients: 300 g broccoli florets broken into small pieces; 2 carrots peeled lengthways into large ribbons; 50 g dried cranberries; 50 g cashews toasted; 80 ml cider vinegar; 1 tbsp caster sugar; 1/4 tsp sea salt flakes; 1 red onion finely sliced; 50 ml extra virgin olive oil; 1 tbsp maple syrup; 1 lemon zested and juiced

Toss crisp broccoli, carrot ribbons, cranberries, cashews, and onion with a sweet cider vinegar and lemon dressing.

$2.88per serving $$

13 minstart to table

2servings

American Vegetarian Dairy-free Gluten-free Side dishes Lunches No-cook Back to school Summer

Ingredients

300 g broccoli florets broken into small pieces
2 carrots peeled lengthways into large ribbons
50 g dried cranberries
50 g cashews toasted
80 ml cider vinegar
1 tbsp caster sugar
1/4 tsp sea salt flakes
1 red onion finely sliced
50 ml extra virgin olive oil
1 tbsp maple syrup
1 lemon zested and juiced

Steps

Whisk the cider vinegar, sugar, salt, olive oil, maple syrup, lemon zest, and lemon juice in a large bowl.
Add the broccoli, carrot ribbons, cranberries, toasted cashews, and sliced onion.
Toss the salad until the dressing coats every vegetable.
Let the salad stand for 5 minutes before serving.