Broccoli salad with cooked mustard dressing
This dressing is a healthier alternative to mayo. It’s also delicious with other salads, potatoes, slaw or lightly cooked green beans.
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Cooking tools:
- Pot
- Stove
- Whisk
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Pan
- Spoon
- Kitchen towel
- Paper towel
- Serving bowl
Ingredients
- 100 ml low-fat milk
- 100 ml water
- 1 egg, beaten
- 4 tsp (20 ml) lemon juice
- 2 tsp (10 ml) cornflour
- 1 tsp (5 ml) sugar
- 1 tbsp (15 ml) wholegrain mustard
- ¼ tsp (1,2 ml) salt
- lemon juice and black pepper to taste
- 300 g broccoli, cut into florets
- 1 red or green apple with the skin, cut into thin wedges
- 1 celery stalk, thinly sliced
- ⅓ cup (80 ml) sunflower seeds, toasted (see tip)
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