Ginger and Goji Broccoli Slaw with Poppy Seed Mayo
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!
GINGER AND GOJI BROCCOLI SLAW WITH POPPY SEED MAYO
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!