Broccoli and bacon slaw recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Broccoli and bacon slaw recipe By You Magazine - August 1, 2021 Try this instead of your usual summer slaw. The broccoli is eaten raw, and as long as it’s broken into really small pieces it makes a lovely crunchy base for this salad. Nassima Rothacker SERVES 2-3 3 rashers smoked streaky bacon, cut into 5mm thick strips 150g broccoli florets 2 tbsp dried cranberries 1 tbsp finely diced red onion 2 tbsp toasted sunflower seeds 2 tbsp mayonnaise 2 tbsp Greek yogurt 1 tsp lemon juice 1⁄2 tsp hot horseradish Put the bacon in a small frying pan over a medium-low heat and fry for about 5 minutes until golden. Lift out with a slotted spoon and set aside to drain on a paper towel. You want really little pieces of broccoli for the slaw – about the size of the tip of your little finger. So chop the broccoli into smallish florets, then break those into small pieces with your hands; you’ll end up not using a lot of the stem so keep this for juicing or a soup. Alternatively, pulse the broccoli in a food processor, until broken down into small pieces (leave the stem in if using a food processor). Tip the broccoli into a large mixing bowl and add the cranberries, onion, sunflower seeds and bacon. Mix the mayonnaise, yogurt, lemon juice and horseradish in a bowl. Season with salt and pepper and stir half of this through the broccoli. You’ll probably want to add a little more dressing, though it depends on how ‘wet’ you like your slaw. Now buy the book Our recipes are from California: Living & Eating by Eleanor Maidment, published by Hardie Grant, price £22. To order a copy for £18.70 until 22 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved