Recipe for broccoli slaw salad with honey-mustard yogurt dressing
No doubt about it -- I'm a stem gal. Always have been, always will be. Yes, broccoli florets are sexier, but I've always been partial to the stems. Peel them and slice them, or julienne with your mandoline. Or, let someone else do the work while you buy ready-to-cook broccoli slaw from the supermarket. That's what I do, and as a result, I'm eating a lot more fiber-filled, Vitamin D-rich, detoxifying broccoli these days. This version of broccoli slaw salad, with honey-mustard yogurt dressing and the tartness of lime, makes a perfect side dish for grilled beef, chicken or fish.
Broccoli slaw salad with honey-mustard yogurt dressing
Serves 3-4; can be doubled.
For the dressing:
2 Tbsp plain Greek yogurt (I use nonfat)
Juice of 1/2 lime
1 Tbsp honey
1 Tbsp rice vinegar
1/2 tsp grainy Dijon mustard
1/4 tsp fresh black pepper
6 oz (3 cups) store-bought broccoli slaw, or 1 cup each of shredded broccoli stems, carrot and red cabbage
2-3 Tbsp golden raisins, to taste
2-3 Tbsp chopped roasted unsalted peanuts, to taste
In a mixing bowl, whisk together all of the dressing ingredients. Add the broccoli slaw, raisins and peanuts, and toss gently until all ingredients are well combined.
Cover with plastic wrap and refrigerate for 30-60 minutes. The yogurt and mustard will tenderize the vegetables; the salad will be crunchy, but not soggy.
Serve cold or at room temperature.
More recipes in The Perfect Pantry:
Sesame shrimp fried rice with broccoli slaw
Broccoli slaw salad with cranberries, almonds, and yogurt dressing
Grilled chicken and broccoli slaw wraps
Thai beef salad
Other recipes that use these pantry ingredients:
Steamed broccoli with creamy cilantro lemon dipping sauce, from Pinch My Salt
Bean sprouts and broccoli slaw salad with coconut-ginger dressing, from FatFree Vegan Kitchen
Broccoli slaw with sesame, from Cbsop.com
Fish tacos with broccoli slaw, from Culinary in the Desert
Tahini slaw, from Smith Bites