Aromatic, shredded broccoli salad from Land & Sea: Secrets to Simple, Sustainable, Sensational Food (page 162) by Alexandra Dudley

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Notes about this recipe

  • Frogcake on October 19, 2019

    Generally speaking, we liked this salad. However I found that I had to spunk up the flavour with greater quantities of the core aromatic ingredients. I substituted the lemon grass with rind from a whole lemon and I added one green onion. In total, for two broccoli heads I added a whole green chili instead of half, five tablespoons of olive oil instead of three, a tablespoon and a half of cider vinegar, and two teaspoons of sesame seed oil.

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