I’m pretty proud of the above meal. It was whipped up in about 30 minutes and it used up a lot of perishables in our fridge. This meal was a great clean-out-the-fridge-cuz-we’re-heading-on-holiday fare. It’s true that the grits weren’t going to spoil, but I made them with the last of our carton of skim milk plus a remaining nub of Monterey Jack cheese. But this post isn’t about the steak or the grits…it’s about the broccoli slaw.

A short while ago, I tasted a pretty wonderful broccoli slaw at the Acme Cafe (a relatively new place in our extended neighbourhood). I liked the slaw better than my turkey sandwich and decided that I’d try out a version at home. Despite the fact that I generally don’t like raw broccoli, this slaw totally changed my mind. Don’t fear the raw green monster here – it adds a hearty crunch and goes so well with the pungent onions, the roasted almonds and the sweet dried cranberries. It looks like a charmer and it tastes even better.