A show-stopping broccoli slaw full of fresh, healthy flavors and topped with crunchy nut clusters. Perfect to take to a party or barbecue and for low-carb & keto, dairy-free, gluten-free, paleo or vegan diets!
Prepare a baking tray by lining with parchment paper.
Heat a non-stick frypan over medium heat and toast the pepitas for 2-3 minutes, stirring constantly to prevent burning.
When starting to brown, add the almonds and stir for 1 minute.
Sprinkle over the erythritol and sriracha sauce and mix for 1-2 minutes until the erythritol is well dissolved and the mixture is sticky.
Spoon the mixture into little clusters on the baking tray and allow to cool. As they cool, they will harden into crispy clusters.
Combine the cabbage, leafy greens, broccoli and scallions into a large serving bowl.
For the dressing:
Add the olive oil, the vinegar and the mustard to a small bowl and whisk until combined. Season to taste.
Pour the dressing onto the salad and toss well. Top with the crispy clusters.
Notes
Taking broccoli slaw to a party? Prepare the dressing in a jar and add to the salad up to half an hour before serving. Take nut clusters in a separate container to be added when serving.
If possible, use a food processor to shred the cabbage. You get a nice fine shred and it is very quick.
For a shortcut - use some pre-shredded slaw
Leftovers? This salad is best eaten on the day but leftovers can be kept for a day or so in the fridge.