Broccoli Slaw Smitten Kitchen - KITHUAN
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Broccoli Slaw Smitten Kitchen


Broccoli Slaw Smitten Kitchen. 1/4 cup or more of cider vinegar. Combine all dressing ingredients in a blender and run until smooth, scraping down sides once.

Cookbook Book Club dinnerwithSmittenKitchen eat. live. travel. write.
Cookbook Book Club dinnerwithSmittenKitchen eat. live. travel. write. from www.eatlivetravelwrite.com

Combine all dressing ingredients in a blender and run until smooth, scraping down sides once. 1/4 cup of toasted walnuts. I haven’t seen my lovely friend a in several months as she’s been stateside sampling lobsters and fresh corn on the maine coast, but thanks to the power of the internet, she has managed to give me a truly fantastic gift in the shape of this recipe for broccoli slaw from smitten kitchen….

Mix Mayonnaise, Blue Cheese, Sugar, Olive Oil, Mustard, Vinegar, Red Pepper Flakes, Onion Powder, And Celery Salt Together In A Large Bowl.


The broccoli slaw is tossed with just enough light, tangy dressing to blend the flavors without making this a “saucy” slaw. 1/3 cup chopped fresh cilantro or dill. 1 small sweet onion, finely chopped.

Add Good Pinch Of Salt And Pepper To Dressing And Mix Well.


Slice straight through the broccoli stem (s) as close to the crown of florets as possible. Broccoli, cheddar and wild rice casserole. Bring a medium/large pot of salted water to boil.

Add Several Turns Of Freshly Ground Black Pepper.


1 package of broccoli slaw mix from trader joes (a mixture of shredded carrots & broccoli) 1/4 cup of red or black seedless grapes, sliced. ½ cup sliced almonds, toasted (optional) ½ cup golden raisins or dried cranberries ; Scoop currants from vinegar mixture with a slotted spoon and add to bowl with cauliflower, along with almonds, capers, scallions and parsley.

2 Tbsp Apple Cider Vinegar ;


You can include the red onion as well, or combine that in the dressing to temper the onion flavor. Add to a large bowl. Use whatever method you prefer.

I Love All Of The Different Textures In This Salad.


Trim broccoli and cut it into small pieces. 4 ounces pecorino romano, grated or ground in a food processor. 2 heads broccoli (3/4 to 1 pound) 1/2 cup thinly sliced almonds, toasted (see note) 1/3 cup dried cranberries, coarsely chopped.


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