Email

Broccoli Slaw

Jun 8, 2015

Broccoli_Slaw_1aBroccoli 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 every time 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.

 

Fridge:
4 cups broccoli, chopped small (bite size)
2 cups brussels sprouts, thinly sliced
1½ cups carrots, julienned
½ cup scallions, thinly sliced
½ cup mayonnaise
¼ cup milk
1 tablespoon Italian parsley, minced

Counter:
Juice 1/2 lemon
2 garlic cloves, minced

Pantry:
½ cup toasted pepitas
1 cup dried cranberries
1 tsp salt
½ 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

 

Directions:
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 ½ tsp of salt to the bowl. Mix well.

 

Broccoli_Slaw_2

 

In the small bowl whisk together mayo, milk, ½ tsp. salt, ½ tsp. black pepper, juice of ½ a 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

 

Broccoli_Slaw_3

 

Broccoli_Slaw_1ab

 

~~~

 

Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at TheNannyRecipes.blogspot.com.

Jamieson_van_Loan_headshotTry Jamie’s other recipes:
Poptails
Corn and Kale Quiche
Lemon Brownies
Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake




Discussion



Fiore

Flintridge Books

Lyd and Mo Photography

Louis Jane Studios

Homage Pasadena

Search