Broccoli Coleslaw

 

Broccoli Coleslaw

1 cup red cabbage, shredded (about ⅛ head)

1 cup broccoli florets, cut into small stalks

½ cup raisin

¼ cup matchstick carrots

½ cup coleslaw dressing

Toss all ingredients in a small bowl. Serve immediately.

2 servings, 257 calories per serving

Hack:  This dish pairs perfectly with Slow Cooker Barbecue Pulled Pork!

Hack: Cabbage, broccoli and carrot mixture can be made ahead and stored in a tightly sealed bag or container for up to 5 day. Add raisins and dressing when ready to serve.

Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. You may also be able to find them in the salad bar.

Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale. Use any leftover cabbage to make this roasted red cabbage and shrimp recipe!

Hack: Matchstick carrots can be found in the packaged section of the produce department. Freeze any leftover carrots for use in cooking.

 

 

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4 Replies to “Broccoli Coleslaw”

  1. I’m always impressed by anything health and this is no exception, I love broccoli to the core and you’ve certainly given me another broccoli recipe that I can add to my collection, this look very yummy.

    Question- Can’t we just step up the broccoli like instead of one cup, use 2 cups and cut down the cabbage to 1/2 cup? 

    Just need to have more of the broccoli in but I guess cabbage always play a big role in coleslaw!

    Thanks for Sharing.

    1. The beauty of cooking is that there are no rules!  I will often adjust recipes according to what I have on hand and what I feel like eating.  As a matter of fact, many of the recipes I’ve published here came about because I looked at another recipe and thought, “I wonder what would happen if I did this instead?”  I advise you to adjust this recipe any way you wish and make it your own!!!!

  2. Cynthia, I have never tried coleslaw. Is this what is naturally put in it, or is this a unique recipe? I grew up in the south and never really got around to eating anything other than chicken, pork chops, and spaghetti about 3-5 times a week, and pigs’ feet, ham hocks, or meatloaf on Sundays. My wife and son love coleslaw. I will share with her this recipe and perhaps also give it a try. It really looks good.

    1. Coleslaw is usually made from green cabbage and carrots.  I first saw the variation I posted here at a pig roast 25 or so years ago and have used it ever since!  I love the different types of foods that are available in other regions of the US so, whenever I travel, I look for small, local restaurants where I can enjoy the local recipes.

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