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!
[recipe title=”GINGER AND GOJI BROCCOLI SLAW WITH POPPY SEED MAYO” servings=”2″ time=”” difficulty=”medium”]
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!