Broccoli Slaw w/ Mustard Vinaigrette
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Author Notes: I dislike mayonnaise with a passion, so I have to find creative ways to substitute for it. For slaws, I like to use a mustard vinaigrette. [Note: Mustard is also a great substitute if you are vegan] - RellaBellaK
Serves 6-8
- 1 package broccoli slaw
- 2 scallions, chopped
- 1/4 cup dried cranberries (optional)
- 1 tablespoon spicy brown or dijon mustard
- 2 tablespoons rice wine vinegar
- 1 teaspoon agave or honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup slivered almonds (optional)
- Place broccoli slaw, scallions and dried cranberries in a salad bowl.
- Combine remaining ingredients except for almonds (I like to use my immersion blender attachment) and pour over veggies. Toss to coat; refrigerate at least 1 hour before serving. Top with almonds just before serving.
- This recipe was entered in the contest for Your Best Broccoli/Broccoli Rabe Dish
Tags: broccoli, gluten-free, slaw, Vegan
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almost 2 years ago GiGi26
RellaBella, I made your slaw on Saturday and my family loved it! Yummy!!
almost 3 years ago saltandserenity
I would use a mandoline.
over 3 years ago Rhonda35
This recipe sounds easy and so yummy!
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Hey, does anyone know the best way to prepare the broccoli to get it like the ready-made slaw? I'm making a recipe with florets, so I'll have lots of stalks leftover, but am not sure the best way to transform them for the purpose of this recipe. Thanks.
over 3 years ago Rhonda35
Don't you think the stalks would shred if you used the shredder disk in a food processor? I've never tried it, but I don't know why it wouldn't do the trick.