The standard cole slaw, with its creamy dressing, sometimes studded with caraway seeds, is a deli staple around the country. This easy version is a fabulous substitute, very forgiving of amounts and open to many variations. I like to use baby broccoli or broccolini instead of the more common variety, in part because many grocers chop off and discard the stems. I suppose many customers do prefer the florets, but the stems hold a lot of vitamins and minerals, and the thin stems of baby broccoli or broccolini are quite tender, even raw. This is a bright and beautiful salad that goes well with any protein—grilled chicken, a stuffed burger, or salmon are particularly good. And it keeps well for lunches.
Broccoli Slaw
½ pound baby broccoli or broccolini (stalks and florets), thinly sliced2 medium to large carrots, grated
1/3 to ½ small red cabbage, thinly sliced and chopped.
½ cup raisins (optional)
Scant ½ cup olive oil
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
salt and pepper, to taste
Place the broccoli, carrots, cabbage, raisins, and any other additions in a large bowl and stir to combine. In a small bowl, combine the olive oil, brown sugar, and vinegar, using a small whisk or a fork. Pour the dressing over the vegetables and stir to coat. Season with salt and pepper to your own taste—a touch of salt nicely balances the sweetness of the dressing.
Other tasty additions: half a red bell pepper, thinly sliced and chopped, 1-2 tablespoons of poppy seeds, half a green apple, diced, or 1/4 cup toasted, chopped walnuts or sunflower seeds.
From the cover of ASSAULT AND PEPPER, March 2015 (Berkley Prime Crime):
Pepper Reece, owner of the Seattle Spice Shop, thinks she can handle any kind of salty customer—until a murderer ends up in the mix…
After leaving a dicey marriage and losing a beloved job in a corporate crash, Pepper Reece has found a new zest for life running a busy spice and tea shop in Seattle’s Pike Place Market. Her aromatic creations are the talk of the town, and everyone stops by for a cup of her refreshing spice tea, even other shopkeepers and Market regulars.
But when a panhandler named Doc shows up dead on her doorstep, a Seattle Spice Shop cup in his hand, the local gossip gets too hot for Pepper to handle—especially after the police arrest Tory Finch, one of Pepper’s staffers, for murder.
Tory seems to know why she’s a suspect, but she refuses to do anything to curry favor with the cops. Convinced her reticent employee is innocent, Pepper takes it on herself to sniff out some clues. Only, if she’s not careful, Pepper’s nosy ways might make her next on the killer’s list…
INCLUDES DELICIOUS RECIPES!

Coming in July 2015: BUTTER OFF DEAD, third in the Food Lovers’ Village Mysteries!
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That is very colorful! We use the regular broccoli stems all the time. They need to be peeled but they taste very good. They would work very good in this recipe. I really liked "Assault and Pepper"!
ReplyDeleteThanks, Elaine! And yes, the regular broccoli stems would be just right in this recipe -- lucky that you can find them. (They are also essential to broccoli soup!)
DeleteYour prep bowl of the veggies looks lovely.
ReplyDeleteSounds like a tasty mix.
Enjoy!
DeleteWhat a great recipe, Leslie! It's printed and ready to go. We will have to negotiate for the stalks with the pooches, as they are very popular here, but must try this!
ReplyDeleteThanks.
MJ
You have the thumbs, MJ -- oh, but they have those big brown eyes....
Delete