Purple Tender-stem Broccoli Salad


  • 1-2 bunches Freshly purple or green tender-stem broccoli
  • 1/4 Freshly red cabbage, finely grated or sliced
  • 1/2 can kidney beans
  • Olive oil
  • 1/2 tsp sumac
  • Finely sliced roasted almonds
  • Salt
  • Pepper

For Dressing:

  • 50ml orange juice
  • 1 tsp lemon juice
  • 1 tsp honey
  • Pinch of salt
  • Pepper
  • Drizzle of olive oil


  • Trim stems of tender stem broccoli until desired length. Note most nutrients are in the stem so try to keep as much of it on.
  • In a lined baking tray lay the broccoli and drizzle olive oil, salt, pepper and sumac until well coated. Bake on 180*c for 5-7 minutes.
  • In a large salad bowl, combine red cabbage, broccoli, kidney beans and mix well. Option to bake cabbage with the broccoli if you prefer it slightly tender.  
  • Mix and shake the dressing and drizzle over salad. Throw in roasted almonds and serve.
  • Onn the Way
  • Zuchinni
  • Carrefour
  • ShopRite
  • Karen Provision Stores
  • The Corner shop
  • Greenspoon
  • Kalimoni Greens
  • Couch Potato
  • Valley vegetable market
  • Fruity fruits
  • Field Fresh