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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
30 mins

Can be whipped up in 30 minutes and used lots of perishables from the fridge.
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.

Posted by Jeannette O. Published See Jeannette O.'s 5 projects »
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  • How to make coleslaw. Broccoli Crunch Slaw - Step 1
    Step 1

    Use a large knife to thinly chop up the broccoli into a rough slaw. Dump into a medium sized bowl along with the red onion, almonds, and cranberries. Put the remaining ingredients into a small jar with a lid and shake. Taste & adjust seasoning if necessary. Pour onto broccoli slaw and toss until everything is coated.

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Comments

KMOM14
KMOM14 · Fort Wayne, Indiana, US · 373 projects
This sound interesting; I have never heard of using these ingredients in a broccoli salad but it sounds good. Will have to try it some time. Thanks for sharing this with usHappy
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