Thursday, March 2, 2017

Tasty Broccoli Slaw #recipe @LucyBurdette

LUCY BURDETTE: Here's another recipe that got stuck in my brain and did not want to leave until I'd made it several times: broccoli slaw. Up until this point in my cooking life, I've thrown out my broccoli stalks. But no more! I decided against the sweet and raisin-y kind, and concentrated on lots of herbs. Here's what I came up with...

Ingredients



Two heaping tablespoons mayonnaise 
One heaping teaspoon mustard (I use Kozlik's--both tasty and low-sodium)
1 teaspoon celery seed
1 teaspoon dill weed
1/2 teaspoon white pepper
1/2 teaspoon dried parsley
2 to 3 tablespoons olive oil
2 to 3 teaspoons cider vinegar
1/2 tsp sugar

One half head red cabbage 
Three stalks broccoli
Two carrots

Finely chop the cabbage. Peel the broccoli and carrots, and then chop them – I use the food processor for this. It's so easy and it makes the pieces more uniform.

Prepare the dressing by mixing all ingredients together and taste. Any of these can be replaced, increased, or decreased according to your liking. And of course those who feel the slaw needs salt can salt it at the table. The recipe makes a lot of slaw, but that's okay because it lasts several days and goes with most anything!


Lucy writes the Key West food critic mysteries. Follow her on Facebook, TwitterPinterest, and Instagram!

10 comments:

  1. Personally I like broccoli stalks. Ever since I saw Jacques Pepin (sigh!!!) peel them and eat them raw I have been a fan. The slaw looks great and if I can stop myself from snacking on my peeled broccoli stems, I will give it a try.

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  2. I can't stand to waste the stems. I peel them and cut them up and cook them with the flower parts.

    This looks good. I bet it would be a great addition to a sandwich, in place of lettuce, mayo, mustard.

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  3. A little bird told me this recipe was coming, Roberta/Lucy, and I've been waiting. I've been looking for a way to turn them into something tasty, although I have to fight off the princess dachshunds for them. Who knew they were a doxie delicacy? Hugs.

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    1. That's too funny MJ! I don't think Tonka is a fan…

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  4. The stalks are the best parts! We love them, But I never thought about using them this way.

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  5. We love broccoli slaw. But that dressing. We have got to try. Looks great. Thanks Della

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  6. Sounds great, Lucy/Roberta! I often use the stems in soups and/or stir-frys. Thanks for the inspiration!

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