Broccoli Slaw Salad
Fridge:
4 cups broccoli, chopped small (bite size)
2 cups Brussels sprouts, thinly sliced
1 1/2 cups carrots, julienned
1/2 cup scallions, thinly sliced
1/2 cup mayonnaise
1/4 cup milk
1 tbs italian parsley, minced
Counter:
Juice 1/2 lemon
2 garlic cloves, minced
Pantry:
1/2 cup toasted pepitas
1 cup dried cranberries
1 tsp salt
1/2 tsp black pepper
Tools:
Medium pot, boiling salted water
Large bowl
Colander
Mixing spoon
Small bowl
Fork or whisk
Medium bowl filled with ice and water
Measuring cups/spoons
Cutting board
Chopping knife
Make sure the pot of salted water is at a rolling boil. Add the broccoli and thinly sliced Brussels sprouts to the pot. Boil for 1 minute and the drain in the colander. Add straight to the pot of ice water and mix around to stop cooking.
Add the broccoli and brussels sprouts to the large bowl. Add cranberries, pepitas, carrots, scallions and 1/2 tsp of salt to the bowl. Mix well.
In the small bowl whisk together mayo, milk, 1/2 tsp salt, 1/2 tsp black pepper, juice of 1/2 lemon, minced garlic cloves and minced parsley. Combine well and set aside until ready to serve.
Once the salad is ready to serve, add the dressing and mix well. Serve right away unless you prefer your slaw slightly wilted, then refrigerate and serve in an hour. Enjoy! Xo
No comments:
Post a Comment