150 g broccoli, stems trimmed, very finely chopped
750 g white cabbage, trimmed, thinly sliced
100 g thinly sliced silverbeet
1 large Granny Smith apple, julienned
⅓ cup thinly sliced chives
⅓ cup toasted pine nuts
dried chilli flakes, to serve
½ cup buttermilk
2 Tbsp whole-egg mayonnaise
1 Tbsp white wine vinegar
1 Tbsp lemon juice
1 Tbsp prepared horseradish
salt and cracked pepper to season
- To make dressing, whisk buttermilk, mayonnaise, vinegar, lemon juice, horseradish and salt and pepper in a small bowl until smooth.
- Place broccoli, cabbage, silverbeet, apple and chives in a large bowl and toss until combined. Cover and refrigerate until ready to toss with dressing to serve. (Squeeze some extra lemon juice over apple before adding to salad, to prevent it from browning if you’re not tossing it with dressing immediately).
- Add pine nuts and dressing to slaw and toss until combined. Transfer to a serving dish. Serve sprinkled with chilli flakes