Eastern Broccoli Slaw Recipes

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INCREDIBLE BROCCOLI SLAW RECIPE (5 MINUTES OR LESS)



Incredible Broccoli Slaw Recipe (5 Minutes or Less) image

This incredible broccoli slaw recipe makes about 4 cups, which is about 8 servings. It comes together in about 5 minutes and is a total crowd pleaser! It's easily doubled or even tripled for a crowd. If you love it, please leave a star rating in the comments here to help other readers in our community.

Provided by Elizabeth Rider

Categories     Salad

Time 5m

Number Of Ingredients 8

1 (12-ounce) package broccoli slaw* OR 4 cups shredded broccoli stems + 1 shredded carrot
OR 4 cups combo of shredded cabbage + broccoli slaw (or any slaw mix)
1/2 cup Veganaise (OR your favorite mayo)
1.5 tablespoons honey (OR white sugar)
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1/4 teaspoon sea salt
a few spins freshly ground black pepper (about 1/8 teaspoon)

Steps:

  • In a medium mixing bowl, whisk together the dressing ingredients. I like to do this in the bowl I plan to serve this in.
  • Add the broccoli slaw mix and gently toss it all together. Be patient and give it a minute if the dressing doesn't look like enough (it is!)-the broccoli will start to release some water and it will all come together into a creamy slaw after a minute or so. Refrigerate until it's time to serve.
  • This slaw is best the day you make it, but it keeps well in the refrigerator (covered), up to 3 days. Cabbage-based slaw keeps in the refrigerator for about two days.

THE BEST BROCCOLI SLAW



The BEST Broccoli Slaw image

This Broccoli Slaw is one of my favorite side dishes. It is quick and easy to make and undeniably delicious. This Broccoli Slaw recipe is packed with delicious flavors like crunchy cashews, fresh apples, sweet craisins and savory bacon that are all wrapped in a dressing that is equally creamy and tangy.

Provided by Kimber

Categories     Salad

Time 20m

Number Of Ingredients 7

1 package (12 oz shredded broccoli slaw mix, or shredded fresh broccoli)
1 cup chopped sweet red apples
1/2 cup roughly chopped salted cashews
1/4 cup craisins
1/4 cup crispy crumbled bacon
1/4 cup mayonnaise
1 tbsp red wine vinegar

Steps:

  • In a small bowl, whisk together the mayonnaise and vinegar.
  • Place the craisins in a bowl of hot water for 5 minutes or until they plump up, then drain.
  • In a large bowl, combine the broccoli slaw, apple, nuts, bacon and craisins. Then fold in the dressing and mix until everything is evenly coated.
  • Serve immediately. If you are not serving right away, save the bacon to put in right before serving and chill until you are ready to serve then stir in the bacon.

Nutrition Facts : ServingSize 4 oz, Calories 175 kcal, Carbohydrate 13 g, Protein 5 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 268 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 9 g

BROCCOLI SLAW



Broccoli Slaw image

Don't even think about throwing out your broccoli stems. Use a mandoline to slice vegetables into planks, then stack and slice crosswise with a knife for a julienned cut.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Yield Makes about 4 cups

Number Of Ingredients 8

1/4 cup mayonnaise (preferably Hellmann's)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice (from 1 lemon)
1 teaspoon Dijon mustard
Coarse salt and ground pepper
6 broccoli stems (from 3 pounds broccoli, florets reserved for another use), peeled and finely julienned (3 cups)
3 to 4 ribs celery, finely julienned (1 cup)
1 granny smith apple, cored and finely julienned (2 cups)

Steps:

  • In a small bowl, whisk together mayonnaise, olive oil, lemon juice and mustard. Season with salt and pepper.
  • In another bowl, combine broccoli, celery and apple. Pour over dressing and toss to combine. Season with salt and pepper. Serve.

EASTERN BROCCOLI SLAW



Eastern Broccoli Slaw image

Provided by Michael Moss

Categories     side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

6 tablespoons tamari
1/4 cup pure sesame oil
1 teaspoon minced fresh ginger
1 tablespoon minced scallion
1/8 teaspoon red pepper flakes
3 tablespoons fresh lemon juice, or to taste
4 medium or 6 small stems (about 1 pound) from 2 to 2 1/4 pounds of broccoli (the freshest you can find), trimmed of dry ends and shredded or finely julienned
3 large carrots, shredded or finely julienned
4 scallions, thinly sliced
2 teaspoons sesame seeds
Cilantro leaves, sesame seeds or sliced scallions, for garnish

Steps:

  • Make the dressing: In a stand blender or with an immersion blender, combine and purée the tamari, sesame oil, ginger, scallion, red pepper flakes and lemon juice.
  • Make the slaw: In a mixing bowl, combine the shredded broccoli stems, carrots, scallions and sesame seeds. Add just enough of the dressing, about 1/4 cup, to coat the vegetables. Mix well. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining dressing.
  • To serve, add more dressing to taste, if desired, and garnish with cilantro, sesame seeds or scallions. Serve chilled or at room temperature. Remaining dressing may be used to dress snap peas, roasted beets, beans or radishes, or used as a marinade for tofu, chicken or seafood.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1040 milligrams, Sugar 3 grams

FALAFEL WITH A TWIST



Falafel With a Twist image

Falafels are typical vegetarian fare in Middle Eastern homes, especially in countries such as Israel and Egypt. It is also widely available in Europe and North America where ever you have a Middle Eastern restaurant or eatery. The twist in this recipe is the filling that goes into making the falafels and the toppings as well. Usually it is coleslaw as the salad of choice, but I find the broccoli slaw makes for a prettier and crunchier salad topping. Just a note: when cutting the pitas in half, there is no vertical or horizontal as it is round. But each half is supposed to create a pocket for the falafel balls and salad to go inside.

Provided by Studentchef

Categories     Lunch/Snacks

Time 35m

Yield 5 serving(s)

Number Of Ingredients 12

2 cups olive oil
1 (19 ounce) can chickpeas
1/3 cup cilantro, chopped
1/4 cup dried parsley
4 green onions, chopped
1/3 cup plain breadcrumbs
1 teaspoon salt
4 pita breads, halved
1/2 cup hummus
3/4 cup broccoli slaw mix
1/2 cup baby carrots, roughly grated
1 tomatoes, finely diced

Steps:

  • Boil two cups of olive oil in a large pot or deep fryer. This should take at least 10 minutes.
  • In a food processer, blend the chickpeas until smooth and then put it in a medium sized bowl. Add chopped cilantro, dried parsley, green onions, breadcrumbs and salt, and mix well. Add a little more breadcrumbs if necassary (I say this as in my first attempt to create this I added another heaping tablespoon of breadcrumbs).
  • Make falafel balls 3 inches in diameter out of the chickpea mixture, but do not put them immediately into the hot oil. Test the heat of the oil by dropping a 1/4 teaspoon of the mixture; if the oil sizzles then it is ready.
  • Drop the balls carefully one by one into the large pot or deep fryer. DO NOT overcrowd the pot or deep fryer or else the temperature of the oil will drop and the falafel balls will not cook at an even rate. It is better to cook them in batches.
  • Cook for 5 minutes, and then with a skimming spoon (the ones you use to skin the fat off the stock or soups that you make), take the falafel balls out and put them on a towel to drain off the oil. Let cool completely, as this is served at room temperature. This mixture can make 16 falafel balls.
  • In each pita pocket, put three falafel balls. Top them with the hummus, broccoli slaw, diced tomato and roughly grated baby carrots, (this can be done in a food processer, where you pulse 2 or 3 times for 2 seconds each. They should not be finely minced as this is how I like my carrots grated for carrot cake.
  • Serve when ready.

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