Broccoli Slaw
A salad full of textures and robust flavors delicious any time of year.
Broccoli Slaw
Serves 4-6
Broccoli slaw has always been one of my favorites however, I’ve never liked how commercial versions are sickeningly sweet. I developed this to be less sweet and lighter as the base of the dressing is yogurt rather than mayo-based.
Ingredients
900g (2 lbs) broccoli, florets cut into bite sized pieces and stalks julienned
150g (1 small) red onion, thinly sliced with the grain
150g (1 large) carrot, julienne
70g (.5 c) craisins
60g (1/3) whole almonds, toasted and coarsely chopped
20g (1 large handful) pumpkin seeds
Mix-Ins - Optional
175g (1/2 large) apple (Granny Smith, Honeycrisp), julienne
60g (.5 c) coarsely shredded sharp cheddar cheese
5 bacon strips, cooked crisp and crumbled
Dressing
150g (.5 c) plain yogurt
60g (3 T) mayo
4 garlic cloves, grated
3-4 T vinegar (rice, apple cider, sherry, wine)
2 T Dijon mustard (smooth or whole grain)
1 T sugar
1 t kosher salt
1 t soy sauce
.5 t ground black pepper
.25 t dried thyme, crushed
Recipe Know-how
1. In a large mixing bowl, combine all dressing ingredients well.
Add the broccoli, onion and carrots. While tossing gently squeezing/massaging the broccoli until well coated.
Squeezing/massaging the broccoli, will help it to soften it slightly and absorb the dressing better.
Add remaining ingredients and any mix-ins.
Toss well.
Refrigerate at least 1 hour before serving.
2. Serve.