We harvested the last of our fall broccoli this week, so I made this ridiculously delicious slaw again. I’ve talked about it so many times the last couple of months. It’s the best salad and lasts for several days ~ even when dressed! It’s a colorful confetti of fresh elements that love sitting next to grilled chicken, steak or sausages or shoveled on top of a juicy burger or in a tortilla wrap with mixed greens and crumbled cheeses. Just to mention a few of my favorite ways to enjoy it. Hope you give this one a try.
Makes 6-8 portions
- 3 C organic broccoli stems, woody part cut off, julienne cut
- 2 C organic broccoli florets, cut small
- 1 C organic julienne carrots
- 1 C organic celery, sliced thin
- 1 C radishes, sliced thin
- 1/2 C organic scallions, chopped
- 1/2 C cabbage, finely shredded (optional)
- 1/2 C golden raisins
- 1/2 C toasted sliced almonds
- 1 C Broccoli Slaw Dressing
In a large mixing bowl add broccoli stems and florets, carrots, celery, radishes, scallions, cabbage and raisins. Pour dressing in and mix so all ingredients are well incorporated and covered in dressing. Refrigerate for 2 hours or overnight. Just before serving, add in toasted almonds,
BROCCOLI SLAW DRESSING
- 1 C mayonnaise (or Greek yogurt)
- 2 T honey (or more if you like it sweeter)
- 2 T apple cider vinegar
- 2 T Dijon mustard
- 1 tsp celery seed
- 1/2 tsp sea salt
- 1/2 tsp black pepper
COOK’S NOTES
- I have made this a couple of times this summer with chives and sliced honey crisp apples, which was a really nice crunch addition to the slaw
- Omiting the celery seed and adding 2 tablespoons of sriracha and 2 tablespoons of rice vinegar in place of apple cider vinegar makes for a great slaw with a little kick.