Tuesday, November 11, 2014

Broccoli Slaw Salad

Broccoli slaw always reminds me of summer bbqs and southern pig roasts. Someone always brings a broccoli salad to a pig roast. And it's not usually me. I opt to make the mac n cheese or fried green tomatoes or something universally loved. But everytime I eat the broccoli slaw at a party- I wish I had made it and I always mentally add it to my list of things to make at home but for some reason I never do. So this past week I finally made my version of broccoli slaw and it was SO good! 

Broccoli Slaw Salad 

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 

Juice 1/2 lemon 
2 garlic cloves, minced 

1/2 cup toasted pepitas
1 cup dried cranberries 
1 tsp salt
1/2 tsp black pepper 

Medium pot, boiling salted water 
Large bowl
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

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