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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
  • Serves 4 - 6
  • 20 mins preparation
  • 6 mins cooking
Broccoli and spring onion slaw with buttermilk dressing

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.

Ingredients

  • 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

Method

  • 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.