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Smoky chilli broccoli slaw recipe

Smoky chilli broccoli slaw recipe

2 ratings

Liven up your BBQ with this smokin' hot broccoli recipe. With carrots, cabbage and lime, this summery side is packed full of flavour. See method

  • Serves 6
  • 20 mins to prepare and 20 mins to cook
  • 114 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 head of broccoli, cut into 10-12 small wedges, stalk intact
  • 2 red chillies
  • 2 carrots, scrubbed and coarsely grated
  • ½ red cabbage, cored and finely sliced
  • 1 small red onion, finely sliced
  • 30g pack fresh mint, leaves picked, most finely sliced
  • 2 limes, zested and juiced
  • 2 tbsp olive oil​
2 of your 5-a-day and a source of protein

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    1g 5%
  • Sugars

    7g 8%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 8.6g Protein 3.9g Fibre 6.2g


  1. Heat a griddle pan over a high heat and char the broccoli wedges in batches for 12-15 mins, turning regularly, until tender and charred. Arrange around the edge of a large serving platter.
  2. Griddle the whole red chillies for 6-8 mins until blackened. Transfer to a small bowl, cover and set aside. Alternatively, char the broccoli and chillies on the barbecue for the same timings.
  3. Meanwhile, put the carrots, red cabbage, onion and sliced mint in a large bowl along with the lime zest and juice, and olive oil; toss to mix.
  4. Peel of the blackened chilli skin, then deseed and finely chop the flesh; add to the veg bowl. Massage everything together with your hands and season to taste. Transfer the slaw to the centre of the serving platter with the charred broccoli. Scatter with the whole mint leaves to serve. Will keep for up to 3 days.

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