This salad thing is kind of a new frontier for me.
I’ve never been particularly diet conscious when it comes to feeding myself, and its not like I binge on pizza all day long at the weekend (I do) but because most of the food I eat is cooked from scratch, rarely processed and there’s almost always a pile of something green on the plate. I’ve also been blessed with the type of metabolism that lets me shovel down whatever I want in whatever quantity and not gain a pound.
But then I turned 30. Shit starts to stick after 30 and it ain’t that easy to shift anymore. A few things needed to change, real quick.
Sure, I’ll have a little salad for lunch but I would never make a salad to eat as my main meal. Never. Certainly not for dinner. So once I started living with someone who does like salad – for dinner – and if I was going to up my health game, then my visions of soggy lettuce had to be replaced with something a way more interesting, considerably more substantial, and far more enjoyable than a sad bowl of leaves.
This little slaw ticks all the right boxes. It’s light yet filling, crunchy, and full of green, raw, goodness. It’s perfect year all round and you could easily substitute the broccoli for cauliflower or a mix of both. I had mine with a fillet of grilled salmon, but it would be just as good with a little chicken or grilled, spiced lamb.
1 large head of broccoli
15 brussels sprouts
Pistachio nuts – about a fist full, hazelnuts would work too
Handful of Parlsey finely chopped
3tbs chopped chives
Small handful of raisins or cranberries
½ large red onion finely diced
Lemon juice, just a squeeze
1.5 tbs of mayonnaise
1tbs Dijon mustard
2-3 tbs apple cider vinegar
a wee pinch sugar to taste
salt and pepper to taste
Break the broccoli into large florets and peel the thick outer layer from the stalk.
Pass the florets and the stalks through the thinnest setting on a mandoline or through the slicing setting on a food processor (or chop finely by hand). Do the same with the sprouts and with your fingers pull the little disks apart into threads.
Shell the pistachios and roughly chop. Chop and add the herbs, finely dice the onion. Add the lot to the bowl.
Mix together the dressing ingredients, season with salt, pepper and lemon juice and mix well with the rest of the salad.