Wednesday, February 6, 2013

Nearly Raw Broccoli Slaw

Before I get to the other cookie recipe I made this weekend, let's have some greens, shall we?

Ok, so this technically might not be a slaw, but I just thought it had a nice ring to it ;-) This broccoli salad contains mostly raw ingredients, and just barely steamed broccoli, in a very light, slightly tangy and sweet, dressing. Barely-there dressing, but just enough to bring it all together. Crunch+sweet+fresh veggies= filling healthy meal love.

Nearly-Raw Broccoli Slaw
  • Drizzle of olive oil
  • 1 large bunch broccoli, chopped into small florets (for completely raw, chop the broccoli very small)
  • 1/4 cup raisins 
  • ~1/2 cup raw string beans, chopped into bite-sized pieces
  • 1 Gala or Fuji apple, chopped into bite-sized pieces
  • ~2 cups raw kale, de-stemmed and chopped
  • Vegenaise- about 1/2 cup
  • Dash of Mustard seeds
  • Fresh dill- about 2 Tbsp chopped
  • Dijon or stone-ground mustard- about 1 Tbsp
  • Agave syrup- drizzle
  • Salt & pepper- to taste
Other good additions:
  • 1-2 stalks celery,  chopped into bite-sized pieces
  • A few Tbsp of goji berries
  • 1/2 cup red cabbage, chopped
*Depending on how much you add in veggie-wise, you may need to up your  dressing amounts.

  1. If you are making this "nearly raw," heat a small drizzle of olive oil in a large pan. Add the chopped broccoli and cover. Steam for 2 minutes, mix, and cover to steam 1 more minute only. Then mix again, turn of the heat and remove from burner, leaving the cover on for another 1-2 minutes. You want the broccoli nice and crispy still, but at that point where it just changes from light green to brighter. (For full raw, just chop the broccoli very finely, and skip the steaming altogether!)
  2. Whisk together the dressing ingredients, dill last, in a small bowl. Adjust amounts to taste.
  3. Toss all ingredients together and chill prior to serving.

This keeps well for a day or two, and makes for great lunch leftovers! It's easy to alter with other mix in options, as I noted above. For a more traditional "slaw," use the red cabbage and chop everything finely.

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