Broccoli makes a wonderful slaw with its bright grassy flavour and vibrant green colour. Even better, it’s one where you can use the whole vegetable. The dressing here is lightly creamy, but if you wish you could leave out the mayonnaise and simply use a little extra olive oil in its place.
Either use a food processor to shred the broccoli and its peeled stalk, or shred finely with a knife.
Put into a bowl with the capsicum and spring onions.
In a small bowl combine the mayonnaise, Dijon mustard, lemon zest and juice, honey and extra virgin olive oil.
Mix together with the vegetables and season well.
Scatter over the flaked almonds just before serving.
1 large head of broccoli
1 red capsicum, quartered and thinly sliced
3 spring onions, chopped
2 Tbsp Sabato mayonnaise
2 tsp Dijon mustard
grated zest and juice 1 lemon
1 tsp honey or sugar
2 Tbsp Speroni extra virgin olive oil
2 Tbsp flaked almonds, toasted