You think I’d let broccoli week pass me by? I left my broccoli recipes for the end of the week because, well, you know what they say about saving the best for last, right?
I happen to really like broccoli, and so do my kids. Sort of. My Hungry Boy, the big one, is happy to eat sautéed, roasted, even steamed broccoli, so long as he can dip it in KETCHUP. (Excuse me while I gag.) I’ve tried everything to keep a separation of veggie and condiment, but he genuinely likes it. I’ve come to accept that it really tastes good to him. So broccoli and ketchup it is… except when I make the two broccoli recipes I’ve got on the close of broccoli week.
Today’s recipe is one of my favorite ways to prepare broccoli. It makes great use of the whole vegetable, from the bottom of the stem to the tip of the florets. If you have a mandolin, it takes no time. And, no matter how you make it, just like coleslaw, it’s a great make-ahead salad. Yup, that means this is a lunchbox friendly recipe.
Can this get any better?
Yes. It can.
It keeps my Hungry Boy from dousing broccoli with ketchup. And that alone makes it the best broccoli recipe in the world, thank you very much.
Broccoli Slaw
(serves 6)
Ingredients:
For dressing (makes 3/4 c)
- 6 Tbsp olive oil
- 6 Tbsp cider vinegar
- 3 Tbsp plain yogurt (Greek-style works best)
- 6 tsp mayonnaise
- 3 tsp honey
- 1 tsp salt
- pepper, to taste
- hot sauce, optional
For Salad
- 5 c shredded broccoli (stems & finely chopped florets), about 2 small heads broccoli
- 2 large carrots, shredded
- 1 cup chopped cilantro, loosely packed
Directions:
1. Make dressing: Pour all ingredients, including 2-3 shakes hot sauce (more if you want real bite), into a mason jar and shake vigorously. You can also whisk all the ingredients together.
2. Toss salad ingredients with dressing, all 3/4 cups. Taste and season with more salt and pepper, as needed.
Food , Recipes
