Sweet and Tangy Broccoli Slaw
Hello all! I am super excited to be a guest on Clean Eating Mommy’s blog. First off, a big cyber high-five to all you mamas and papas out there trying to feed your kids and yourselves better. A colorful day is essential to good health. It isn’t easy all the time but it is definitely worth it!
Bloggers like us are here to show you that clean eating doesn’t equal boring food that no kid will eat! I have a couple picky eaters in my home. Since I have been clean eating I have seen a world of difference in their palette and they will try just about anything. My baby eats grilled fish! My picky eaters favorite snack is an apple or carrots dipped in peanut butter. My oldest who HATED beans with a passion now eats chili. All of my recipes are kid approved. I have four kids ranging from 18 months to 9 years old. You better believe my food is critiqued!
It is summertime and we all know what that means. We are busy with activities and do not have as much time to spend in the kitchen. Who wants to heat up the oven anyway? It is too hot to cook inside so you end up grilling. Grilling is great but the standard sides need a little help. When I go to a barbecue I bring something to WOW people. Broccoli slaw, made well, is AMAZING! Hold the phone! I know half of you have images of your kids gagging and the other half have images of yourselves gagging. Even my husband made a face when I told him what I was going to make for the first time. Hear me out.
Broccoli is high in vitamin C, and a good source of vitamin A. It also contain phytochemicals that may help protect eyesight and prevent cancer. This veggie is a great source of fiber in your diet. That means it will fill you up. Did you know broccoli has as much calcium ounce per ounce as milk?!
To get the full benefits of this power veggie, or any food, you should eat it raw. Everyone eats the florets but they miss out on the stems. If you have a salad shooter or something like it you can make your own broccoli slaw by shredding the stems. For us less fortunate souls who don’t have every Food Network contraption we desire (that would be me) you can also buy pre-made slaw at any supermarket. I have even found bags of this at stores like The 99 Cent Store and Grocery Outlet for a great price. I am feeding six people on a shoestring budget so that is definitely what drives my decisions on what is for dinner.
This recipe has become so popular at my home I make a double batch to keep in the fridge for lunches. Pair this slaw with a rotisserie chicken from the store and some sliced watermelon and you have a meal that took less than twenty minutes! Winning! The only way to make this right is to make your own vinaigrette. This one is super easy and will fill a mason jar about 3⁄4 full. So make it, shake it, and store it. You won’t use all of it so you can have the rest for future salads and slaws. You’re welcome ;).
- 1⁄3 cup balsamic vinegar
- 3⁄4 cup extra virgin olive oil
- 1 T + 2 tsp Dijon mustard
- 1T + 1 tsp honey
- 1⁄8 tsp salt
- 1 large clove garlic, crushed
A word of caution: you MUST use pure olive oil. To test the oil, put a small cup of it in your fridge for about six hours to see if any part of it solidifies. You may have an oil that says 100% pure but I have had a couple of those go solid on me. Ugh. If this happens you can microwave it for about 10 seconds. To avoid this irritating situation test it! The brand I use is Palermo.
Alright! Bring on the SLAW! Confession: I am a “looks about right” kind of cook. I am not a strict measurer unless I actually post a recipe. Then my husband sings my praises because he can now replicate my amazingness. I am blessed with a man who loves to cook! He is a master griller and makes the most incredible sauces but he needs a recipe when he tries to duplicate what I make. My point is this, don’t be afraid to tweak this to your liking. If you like more of one element add a little more.
Sweet and Tangy Broccoli Slaw makes: 8 half cup servings
- 1 12 oz package of Broccoli Slaw
- 1⁄3 cup feta cheese
- 1⁄2 cup dried tart cherries ( you can buy these in most health food stores. Make sure
- they have no added sugar)
- 1⁄2 cup pecans, chopped
- 1⁄4 cup purple onion, diced
- 1⁄2 cup balsamic vinaigrette
Directions: Toss it all into a bowl and mix well. Yup. You can serve this right away or chill it. It will keep in the fridge for about five days… if it lasts that long! I have also tried this recipe with craisins instead of cherries. It taste good either way. Have you ever tried craisins sweetened with orange juice? Holy Moly! That might take this thing to the next level! Be sure to come visit me at my blog Fit Aqua Mama. Have fun with this my friends and enjoy your summer!
21 Day Fix Breakdown: 1⁄2 cup serving 1⁄2 green, 1⁄4 blue, 1⁄4 yellow (dried fruit), 1⁄2 tsp