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.