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Ginger and Goji Broccoli Slaw with Poppy Seed Mayo

Ginger and Goji Broccoli Slaw with Poppy Seed Mayo

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Served as a main or side, this slaw is unbeatable in the taste department. This is a stable dish in the ROOTED KITCHEN and we favour it served with poached or roasted salmon. It’s sweet, nourishing and nutritious. Dig in!


  • Servings: 2
  • Difficulty: medium
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For the slaw:

  • 1 head of broccoli
  • 2 tbsp goji berries
  • 1/4 red onion, sliced and soaked in 2 tablespoons of apple cider vinegar
  • 50g brazil nuts, roughly chopped
  • Pinch of cumin
  • 1 tbsp of tamari
  • Seasoning to taste

For the mayo:

  • 200ml sesame oil (cold pressed, not toasted)
  • 2 egg yolks
  • 1 tbsp apple cider vinegar
  • 2 inches of ginger, finely chopped
  • 2 tbsp poppy seeds


1// Start by slicing the onion and placing in a bowl, soak with apple cider vinegar and cover. The longer the better here so try and leave for 30 minutes. Place to one side.

2// Using a Magimix or hand held grater, take each floret and grate into a fine consistency. Add the goji berries, seasoning and cumin.

3// Mayonnaise needs a lot of whisking, so if you have a blender you’ll save time and effort. If not, use a hand held whisk. Place the two egg yolks in a bowl and whisk. Then gradually add the sesame oil until it gets thicker in consistency. Add the cider vinegar and whisk for a couple of minutes and then add the remaining sesame oil. Finally, add the poppy seeds.

4// To serve, mix the mayo and slaw together and then place the soaked onions on the top. Add a sprinkle of poppy seeds and the brazil nuts. Voila!


Recipe by Pandora Symes from Rooted London
Instagram – @rootedlondon

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