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Recipe: Light & Easy Broccoli Salad - Recipes from The Kitchn

Recipe: Light & Easy Broccoli Salad - Recipes from The Kitchn
From The Kitchn - November 10, 2017

In my Southern family, we grew up eating broccoli slaw that had raisins, peanuts, a sweet mayonnaise dressing, and toasted ramen noodles on top. It's a delight. But every time I crave it now and look up a recipe, I am turned off by the amount of mayonnaise or inclusion of the ramen noodle seasonings packet.

So I set out to modernize this retro slaw with a few fresh tweaks. The result is easy, lightened-up, and still oh-so-crunchy.

Most of the recipes I have seen call for a bag of pre-shredded broccoli slaw. Even the recipes that called for fresh broccoli used only the stalks. And while this would be a fine way to use up stalks if you do not usually eat them, I am all for using the tops. They shred up a bit fine, but they are perfectly delicious in this slaw.

I will say that a food processor is pretty handy in making this dish. You could finely julienne the stalks and slice the florets into tiny pieces, but it's much, much quicker with a food processor.

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