Broccoli & Crispy Grain Salad
This crunchy, warming, winter Broccoli & Crispy Grain Salad is high in protein and vegan adaptable- perfect for Veganuary! Paired with a zesty dressing, roasted Brussels sprouts, and sweet, dried cranberries, it has plenty flavour profiles to keep you diving in for more.
What makes this slaw-style broccoli & crispy grain salad unique is the raw, uncooked broccoli that adds a crunchy, crisp bite. Ready in under 30 minutes, this recipe is inspired and adapted from the Smitten Kitchen recipe, but with our own extra twists. Our addition of roasted Brussels sprout and crispy barley turn this salad into a winter winner recipe.
This delicious salad is quick and easy to make. You can adapt this recipe to make it vegan friendly by using vegan yoghurt and mayonnaise. If you don’t follow a vegan diet, then feel free to follow the recipe as is. And if you don’t have an air fryer to crisp up the barley and sprouts, then that’s not a problem. Simply pop in the oven to achieve the same warm, roasted texture that makes this salad scrumptious.
Not only is this winter salad delicious, it’s also packed with protein and vitamins to keep that immune system going in the colder seasons. But just because it’s healthy, it doesn’t mean you will be compromising on taste, that’s for sure!
As always, if you try this recipe let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Watch the full video here.
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten free! Enjoy!
Can I make this vegan?
Absolutely! Just make sure to use a plant-based yoghurt and mayonnaise in your dressing instead of a dairy-based.
Can I substitute out the sprouts?
Sure. Replace the sprouts for a baby cabbage or savoy cabbage, or even kale. If going the cabbage route, halve the head of cabbage and cut off a few thin slices, equal in weight to the amount of sprouts to substituted. Drizzle the cabbage in oil, salt and pepper and roast as directed. If using kale, remove the leaves from the woody stems. These stems can be thinly sliced and roasted with the grains as directed. The kale leaves will need a gentler heat. Drizzle them with the merest mint of oil, massage that through the leaves, then lightly season. Cook the kale at 120C (oven) or 110C (air fryer) for 4-10 minutes until the leaves are crispy and dehydrated.
Can I substitute out cooked barley?
The cooked barley can be subbed for cooked farro, quinoa, or even crumbled tinned chickpeas. The cooking times will vary slightly on these, just keep an eye on them, and cook until nice and crispy.