My family and I went on a weekend trip away this weekend and was introduced to broccoli slaw. I am not a big fan of cole slaw, but I did like the broccoli slaw.
It's a perfect way to use all of the broccoli stem and all. This broccoli that is growing right now is so tender, I figured it's a great recipe to share. And it does not need to be cooked! Other ways to eat it: just EAT it, throw it into your salad, or dip it with your favorite dip.
Creamy Broccoli and Carrot Slaw Bon Appétit | July 1996
To make this easy dish even easier, prepare just the dressing and use two cups of packaged broccoli, coleslaw, a mixture of shredded broccoli stems, carrots and red cabbage.
Yield: 2 Servings; CAN BE DOUBLED
3 tablespoons mayonnaise
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons grated onion
1 1/4 teaspoons coarse-grained Dijon mustard
1 1/4 cups shredded peeled broccoli stems
3/4 cup shredded peeled carrots
Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Creamy-Broccoli-and-Carrot-Slaw-2263#ixzz1zTkbPDgD