This salad came about quite simply, working with what we had on hand in the refrigerator (and not wanting to go to the supermarket!). The result is a refreshing salad that ticks all the boxes..Fresh, nourishing, and most importantly, delicious! Enjoy!!
6 T extra virgin olive oil
6 T good quality mayo (preferably homemade)
3 T apple cider vinegar
1 T good Dijon mustard
2 tsp maple syrup (optional)
2 T fresh lemon juice
1/2 tsp sea salt
1/2 red onion, finely chopped
1 broccoli, finely chopped (1/2 cm pieces)
1/2 cauliflower, roasted at 200C for 30mins with olive oil, sea salt, sumac)
1/2 fennel bulb, finely chopped
1/4 green cabbage, finely shaved
Topping: Toasted sunflower seeds or tamari almonds
In a good-sized mixing bowl, place olive oil, mayo, cider vinegar, maple syrup (if using), lemon juice and sea salt. Give a good whisk until thoroughly mixed. Add red onion and broccoli, giving a good mix (preferably with your hands) as the broccoli will begin to break down a little, and slightly marinate in the dressing. Let sit for 10 minutes. Add remaining ingredients and serve chilled.
This salad gets better with a little time so it is great to make ahead/early!