Broccoli SlawPin It
I love a good coleslaw, don't you?
Too bad they're so hard to find. Most are overdressed, sickly sweet and consist of just shredded green cabbage with maybe one or two carrots thrown in for color if you're lucky....ugh.
A shame really, because a good slaw is the perfect summer side dish. Crunchy and fresh with raw vegetable goodness and lightly dressed with a tart-sweet dressing, a good slaw is great with anything coming off the grill. Rather than the traditional (and in my opinion, rather boring) straight up cabbage slaw, I like to make mine with a broccoli slaw mix that not only adds some dark green veggie nutrition to the mix, but texturally is head (get it, broccoli comes in heads) and shoulders above just having plain old cabbage.
Cheers - Steve
by: Steve Dunn - (adapted from a Cooking Matters recipe I teach)
- 4 cups broccoli slaw mix
- florets from 1 head of broccoli, cut into bite-sized pieces
- 1/2 cup Craisins or raisins
- 1/2 cup chopped walnuts
- 3 tablespoons cider vinegar
- 3 tablespoons sugar
- 1 teaspoon sriracha
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- Place the last 5 ingredients into a large mixing bowl and whisk to combine.
- Add the rest of the ingredients to the bowl and toss to coat. Season to taste with salt and pepper.