Smoky chilli broccoli slaw recipe

Name: Smoky chilli broccoli slaw
Yield: Serves 6
Ingredients: 1 head of broccoli, cut into 10-12 small wedges, stalk intact; 2 red chillies; 2 carrots, scrubbed and coarsely grated; ½ red cabbage, cored and finely sliced; 1 small red onion, finely sliced; 30g pack fresh mint, leaves picked, most finely sliced; 2 limes, zested and juiced; 2 tbsp olive oil

Liven up your BBQ with this smokin' hot broccoli recipe. With carrots, cabbage and lime, this summery side is packed full of flavour.

See method

Serves 6
20 mins to prepare and 20 mins to cook
114 calories / serving

Dairy-free
Vegan
Gluten-free
Vegetarian
Healthy

Shop your ingredients

Tesco Broccoli Loose
Aldi Price Match
1 head of broccoli, cut into 10-12 small wedges, stalk intact
£0.90
£2.39/kg
Tesco Red Chillies 60G
2 red chillies
£0.51
£8.50/kg
Tesco Chantenay Carrot and Baby Parsnip 350g
2 carrots, scrubbed and coarsely grated
£1.55
£4.43/kg
Tesco Red Cabbage Each
Aldi Price Match
½ red cabbage, cored and finely sliced
£0.89
£0.89/each
Tesco Red Onions Loose
1 small red onion, finely sliced
£0.20
£0.95/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
30g pack fresh mint, leaves picked, most finely sliced
£0.50
£16.67/kg
Tesco Limes Each
Aldi Price Match
2 limes, zested and juiced
£0.23
£0.23/each
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre

Method

Heat a griddle pan over a high heat and char the broccoli wedges in batches for 12-15 mins, turning regularly, until tender and charred. Arrange around the edge of a large serving platter.
Griddle the whole red chillies for 6-8 mins until blackened. Transfer to a small bowl, cover and set aside. Alternatively, char the broccoli and chillies on the barbecue for the same timings.
Meanwhile, put the carrots, red cabbage, onion and sliced mint in a large bowl along with the lime zest and juice, and olive oil; toss to mix.
Peel of the blackened chilli skin, then deseed and finely chop the flesh; add to the veg bowl. Massage everything together with your hands and season to taste. Transfer the slaw to the centre of the serving platter with the charred broccoli. Scatter with the whole mint leaves to serve. Will keep for up to 3 days.