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.
- Miss_Fit favorited Broccoli Crunch Slaw 22 Mar 18:31
- Rapunzel favorited Broccoli Crunch Slaw 26 Jan 02:20
- missamimizuno favorited Broccoli Crunch Slaw 24 Jan 00:12
- ck favorited Broccoli Crunch Slaw 30 Oct 02:36
- SabrinaPanKakes favorited Broccoli Crunch Slaw 18 Sep 07:32
- stripes9 favorited Broccoli Crunch Slaw 13 Aug 04:20
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.