Recipe for broccoli slaw salad with honey-mustard yogurt dressing {vegetarian, gluten-free}
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
From the pantry, you'll need: plain Greek yogurt, lime, honey, rice vinegar, Dijon mustard, fresh black pepper.
Serves 3-4; can be doubled.
Ingredients
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
Directions
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
Asian 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
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I have got to buy some of that broccoli slaw! Love the sound of this recipe.
That's funny, I never hear it put like that before...your a stem gal! :) I have always wanted to make broccoli slaw, this one sounds pretty good. Need to go to the store, don't have it in my pantry!
Hi Lydia,
I love your food blog. My family is trying to use portion control, calories and amount per serving info. Example is: Calories: 294.5 • Fat: 16.7 g • Protein: 18.3 g • Carb: 19 g • Fiber: 5.5 g • Sugar: 3.1 g. Sodium: 960 mg. Can you provide this information with your recipes? This would help a great deal.
Cheers,
Louise
Kalyn, broccoli slaw from the supermarket changed my life. I eat so much more broccoli now, and I love making salads like this one.
Lyndsey, for me, broccoli is all about texture. I've always liked the texture of stems better. Go figure!
Louise, I do not have the time (nor the expertise) to provide per serving nutritional data, though there are many online programs that can help you. I do provide suggested number of servings, which should help with portion control.
I am a stem girl too Lydia!!!
A nice change of pace from the usual cabbage. You've sold me! Stems it is!
This totally caught my eye. I love broccoli slaw - so refreshing and crunchy!
I also like eating a lot more fiber-filled and Vitamin D-rich foods.
Your broccoli slaw salad looks great!
The combination of honey mustard and lime sounds terrific.. and a good light dish for spring time.. Thanks!
Bellini, I'm so glad to know I'm not the only one! Really, I think the stems have the most delicate flavor.
TW, this is really so much like a cole slaw, but with a bit more body. You can serve it as a side, or as a main course dish.
The Italian Dish, Junny: I'm eating broccoli much more often now that my local grocery store sells broccoli slaw.
Caroline, I love this yogurt dressing, and have used it on garden salads, too. It also makes a good dip for veggies.
This dressing was perfect for tonight's green salad. I will come back many times, many ways. Thanks, Lydia!
I simply do not use stems enough. What a fresh take on the standard slaw recipes.
i would suggest making the slaw from scratch, its easy enough with a mandoline - anytime i've bought the packaged slaw, its old, smells, and usually very woody. Needs to be picked over etc....easier to do it yourself. I couldn't find my mandaline once and did it by hand. Its easy
Susan, this is one of those all-purpose yogurt dressings that would be delicious on many types of salads, or as a dip, too. So glad you liked it.
Cookin' Canuck, I could say the same about the florets! I used to have a friend who only ate asparagus tips, and I prefer the stems. We often made asparagus when we cooked together.
Kathy, I agree that it's easy enough to make your own broccoli slaw. But if your market has plenty of turnover and buys good product, you can get absolutely delicious broccoli slaw at the market.
I love the pre-pack slaw (broccoli or otherwise) and sometimes just throw it in with lettuce for my salad!
I love using broccoli slaw but I usually use an oil and vinegar dressing with it. I especially like using sesame seed oil, I look forward to trying your recipe.
I'll be trying this for sure! Thank you!
Lydia,
Could you use a spicy brown mustard instead of the grainy dijon mustard?? Just because I have spicy brown on hand. Do you think it would change the taste at all?
Pearl
Pearl, absolutely -- and it will be delicious!
I made this a minute ago and it is YUMMY in my tummy lol :):):) Thank you for waking my taste buds RIGHT on up!!