Broccoli Slaw

Broccoli Slaw, where have you been all my life?

Those of you who know me well, know about my chocolate addiction. Dark Chocolate. Everyday. It’s medicinal.

But last week, Broccoli Slaw unexpectedly came into my life and not only was it good, I was completely craving it all week long.

I made two batches. I ate it all.

What’s makes this a little bit weird is that I don’t particularly like slaw. Cole slaw is just not my thing. It’s another case (like my former hatred of meatloaf) where I like all of the ingredients individually, but combined…eh, no thanks.

But Broccoli Slaw is different. I suspect that even those who are not so fond of broccoli might still like this dish. It’s super crunchy with just the mildest hint of broccoli flavor.

You can dress it up any way you like. I’ve kept the dressing pretty simple so that the flavor of the veggies shines through.

Here’s what you need:

Broccoli Slaw, Lemon, Mayonnaise, White Wine Vinegar, Light Olive Oil or Salad Oil, Honey, Wasabi Paste, Almonds, Salt & Pepper.

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This is quick and simple to make. If you make it ahead and let it hang out in the refrigerator, it tastes even better. Of course, it tasted plenty good right out of the bowl too.

I like the addition of some toasted, slivered almonds to this salad. To toast the almonds, put 1/2 cup of slivered almonds in a pan over medium low heat.

Just let the nuts hang out in the pan. Give them a stir or shake every now and then. As they toast they will begin to pop and crack and will smell amazing. Keep an eye on them so they don’t burn. When they start to become a golden brown color, they’re done.

Let the almonds cool and try not to eat them all before you put them in the salad. Toasted almonds are good and actually quite nutritious. You might consider toasting a few more than you need for this recipe. Then you can have them on hand to add to green beans or other healthy things like ice cream.

For the dressing, squeeze 1 Tablespoon of juice from half a lemon. Pick out any wayward lemon seeds or use a strainer.

Add 2 Tablespoons of White Wine Vinegar….

2 Tablespoons of Mayonnaise (I’m using light mayo) and 1 Tablespoon of honey.

If you have it, add a little Wasabi Paste. I didn’t measure, but since it comes in a tube I added a couple of squirts….about the same amount that you would add if you were putting toothpaste on your toothbrush.

Can you imagine Wasabi Toothpaste? That would be deadly.

Wasabi is Japanese Horseradish but is actually a little more closely related in flavor to mustard. If you load it on, or eat it alone, it can be HOT! But mixed with other ingredients and in moderation, it adds a wonderful and unique flavor without a lot of heat.

Wasabi comes in powder or in paste in these handy little tubes. Most grocery stores carry it these days.

Honestly, if I hadn’t shown you the wasabi, you might not have known it was in the dressing. It doesn’t make this hot or spicy by any means, but gives the dressing just a little kick. It’s also REALLY good in mashed potatoes.

Season the dressing with a little salt & pepper — about 1/2 teaspoon each.

Add 3 Tablespoons of Light Olive Oil or Salad Oil and whisk it all together.

I would not use Extra Virgin Olive Oil for this dressing since we want light flavors that will showcase the broccoli slaw taste. Any light olive oil or salad oil like canola will do.

Whisk it together and then double check the seasoning. Add more salt, pepper or even wasabi if you like, to suit your own taste.

Dump in 1 (12 ounce) bag of Broccoli Slaw and toss it all together.

Don’t forget to add the toasted almonds and mix them into the slaw and dressing.

I’m pretty happy to be addicted to something that’s actually good for me.

My friend Karen told me about Broccoli Slaw made with a Thai Peanut dressing. I’ll get right to work on that!

Here’s the recipe:

Broccoli Slaw