Red Cabbage Broccoli and Almond Coleslaw

Red Cabbage Broccoli and Almond Coleslaw

Made with super-fresh local ingredients, this salad is such a winner. A feast for the eyes first and then backed up by great flavour and texture - it's everything a great salad should be.

INGREDIENTS for 4 to 6

100gm raw almonds
250gm red cabbage
6 x medium radishes
Half bunch chives
350gm broccoli
100gm Greek yoghurt
100gm whole egg mayonnaise
2 tsp lemon juice
Black pepper


  1. NOTE: All weights of vegetables are approximate.
  2. Pre-heat oven to 180°C. Place whole raw almonds onto baking tray. Roast nuts for about 8 minutes, until aromatic. Remove and cool.
  3. Wash broccoli and radishes. Remove outer leaf from cabbage.
  4. Thinly slice red cabbage on mandolin or using a sharp knife into short-ish very thin pieces.
  5. Remove roots from radishes and slice using mandolin or very sharp knife. Discard stalks.
  6. Wash chives under running cold tap and shake dry. Finely chop.
  7. Cut broccoli into large florets and slice thinly (include stalks).
  8. Mix Greek yoghurt, mayonnaise and lemon juice together.
  9. Season the vegetables with a little salt and pepper and toss through the dressing. Pile salad onto serving plate,
  10. Roughly chop cooled almonds and scatter over salad.
  11. Serve.


  • For best results use fresh in season WA produce. 
  • Use broccoli florets as well as the sweet crunchy stalk.
  • Use a mandolin that slices about 3mm thick.
  • If using commercial mayonnaise the dressing will probably be salty enough. If using homemade, a little more salt added will balance out the sourness.
  • Use pecans, walnuts or pepitas in place of almonds.
  • Serve with blue cheese pieces dotted through or fried slices of haloumi.
  • Add cooked shredded chicken breast if liked.
  • Dress within 20 minutes of serving for best results. If pre-seasoned and dressed, salt will pull water from the raw veggies and dilute the dressing, leaving a watery residue in the bottom of the salad bowl.
  • Learn how to make your own fresh 1-minute mayonnaise on The Cooks Collective. Join today.

 ABC radio Perth Kitchen Conversations with Tracey Cotterell

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