Recipe for Broccoli Slaw

Spring signifies fresh and new. It’s time for color and fresh food. My mouth starts craving anything and everything green and while I still can’t get any greens fresh from my garden, they certainly have started tasting better from the grocery.

Take broccoli for example- it’s green and healthy. Add a splash of color from some red pepper and pineapple and it’s beautiful. Mix in just a few more ingredients and you have an extraordinary, gluten-free, vegetarian salad full of healthy ingredients, a hint of sweetness and a whole lot of color.

Broccoli Slaw

Broccoli slaw is a remarkably easy-to-make salad. Using a food processor for shredding your broccoli is easier than trying to julienne it. Just feed it through the feeder hole in the top and use the disk for grating- the one with the divided holes.

I like making it with whole broccoli because then you can use heads and all, but if you’re looking for a quick, quick salad you could buy a package of sliced broccoli slaw.

Then slice, dice and chop the other ingredients. Place them all in a large bowl- I like to use a bowl with a lid so that I can just shut the lid and shake to mix things up, rather than stirring, but it’s entirely up to you.

Toast the sliced almonds by laying them out on a cookie sheet. Place oven broiler on high and place cookie sheet on bottom rack. Leave oven door slightly ajar and cook for 5 minutes. Stir almonds to turn them and cook for another minute or two- or until almonds have crisped look or have started to brown. Remove from oven and set aside.

Mix together the Italian salad dressing with honey.

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Broccoli Slaw

Course

Bag Lunch, Salad, Side Dish

Cuisine

Salad, Vegetarian

Servings

side servings

Ingredients

• 2 lbs Broccoli
• 1 cup Red Pepper sliced
• 1 cup Pineapple cubed
• 1/3 cup Dried Cranberries
• 1/4 cup Red Onion diced
• 1/3 cup Italian Dressing
• 1 tsp. honey
• 1/3 cup Almonds sliced & toasted

Course Bag Lunch, Salad, Side Dish Cuisine Salad, Vegetarian Servings side servings Ingredients 2 lbs Broccoli 1 cup Red Pepper sliced 1 cup Pineapple cubed 1/3 cup Dried Cranberries 1/4 cup Red Onion diced 1/3 cup Italian Dressing 1 tsp. honey 1/3 cup Almonds sliced & toasted

Instructions

1. Prepare ingredients: Cut or shred the broccoli into 1/4" slices that are no longer than 1" long. Slice red pepper down the width and cut slices in half. Chop pineapple, and dice red onion.
2. Toast the sliced almonds by laying them out on a cookie sheet. Place oven on high broil and place cookie sheet on bottom rack. Leave oven door slightly ajar and cook for 5 minutes. Stir almonds to turn them and cook for another minute or two- or until almonds have crisped look or have started to brown. Remove from oven and set aside.
3. Combine broccoli, pepper, pineapple, cranberries and onion in large bowl.
4. Combine Italian salad dressing and honey. Pour mixture over salad and mix thoroughly. Top with sliced almonds.

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Note: You can buy toasted, sliced almonds and a package of pre-sliced broccoli slaw to make it all the easier. Then all you’d have to do is cut, add ingredients and mix.