Broccoli Slaw Salad With Cranberries & Celery

Learn how to make nutritious and super tasty, creamy broccoli slaw salad with cranberries and celery. It's great as a side dish with almost any protein, but especially grilled or roast chicken or steak. This broccoli cranberry salad is paleo, gluten-free and Whole30-friendly.

📝 Ingredients

• 1 head broccoli (large, broken into florets)
• 2 sticks celery (diced into small cubes)
• 3 tablespoons dried cranberries (chopped)
• 2 spring onions/scallions (chopped (green and/or pale green parts))
• 2 tablespoons Greek yoghurt (full-fat)
• 2 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard (or yellow)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt and pinch of pepper
• 3 tablespoons mayonnaise
• 1 tablespoon olive oil

👨‍🍳 Instructions

1. 1Bring a saucepan of water to a boil. Add the broccoli and cook for 2 minutes, then strain and rinse under cold water. Let it cool off slightly, then chop up into smaller pieces.
2. 2Combined the dressing in a mixing bowl. Add the rest of the ingredients and the chopped broccoli. Combine well and serve.
3. 3This salad keeps well overnight in the fridge. If making ahead of time, keep the salad separated from the dressing until serving.