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Broccoli and spring onion slaw with buttermilk dressing

Coleslaw doesn't have to mean cabbage. Why not give broccoli a spin? It's a fresh new way to try this member of the brassica family, with no blanching, roasting or grilling required.

By Emma Knowles & Lisa Featherby
  • 20 mins preparation
  • 6 mins cooking
  • Serves 4 - 6
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Although slaws usually involve cabbage, other vegetables can be treated in the same fashion. Here, we've opted for the green goodness of broccoli and broccolini, stems and all, tossed in a tangy buttermilk dressing. It's sneakily addictive. You have been warned. This is particularly good with barbecued chicken, or even makes a meal in itself.


  • 80 gm hazelnuts
  • 1 small head broccoli (about 300gm), cut into florets, thicker stalks reserved
  • 175 gm (1 bunch) broccolini
  • 3 spring onions, thinly sliced
  • ½ cup thinly sliced rocket
Buttermilk dressing
  • 120 ml buttermilk
  • 1 tbsp each lemon juice and white wine vinegar
  • 2 tbsp extra-virgin olive oil
  • ½ small garlic clove, very finely chopped


  • 1
    Preheat oven to 180C. Spread hazelnuts over a baking tray and roast until skins darken and nuts are fragrant (5-6 minutes). Tip into a tea towel, rub off skins, coarsely chop and set aside.
  • 2
    Thinly shave broccoli stalks lengthways on a mandolin into a bowl, shave florets into bowl, then broccolini, again lengthways. Add spring onions, rocket and hazelnuts, reserving a few to serve.
  • 3
    For buttermilk dressing, shake ingredients in a jar until well combined. Season to taste and drizzle dressing over salad to taste, toss lightly to coat and serve slaw scattered with reserved hazelnuts.