Monday, June 15, 2015

Broccoli Coleslaw (Version 2)

My trusty friend Lorna, who is full of good ideas, sent me this recipe four years ago. As the organized person I am, I’d neatly tucked it into an unlabeled file and completely forgotten about it. So there it was, staring me in the face, and there I was, with every single ingredient on hand. How could I not try it? Once I did, I knew Id be making this gorgeous salad over and over again. 

Add some cooked chicken, and this is all you’ll need for a main course summer meal, but I like it just fine as a scrumptious summer salad! The quantity below serves 2 or 3.

To Prepare the Salad:

Broccoli Coleslaw:

1-1/2 c. chopped broccoli, trimmed into flowerets and peeled, sliced stalks
1 or 2 medium carrots, peeled and grated
1/2 apple, unpeeled and diced into 1/2-in. pieces
1/3 c. dried cranberries
3 tbsp. sunflower or pumpkin seeds, toasted 5 or 6 min. 

In workbowl, combine all ingredients except seeds. Toss lightly and set aside.

To Prepare the Dressing:

Yogurt Dressing:

2 tbsp. full-fat, plain yogurt (such as Greek yogurt)
2 tbsp. mayonnaise
1 tbsp. apple cider vinegar
1 tbsp. maple syrup

Shake together in a covered jar. Pour over salad, tossing well. Transfer to serving bowl. Cover and refrigerate two or three hours ahead, adding seeds immediately before serving.




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