Coleslaw without the cabbage?
Yes! It can be done…and be quite tasty!
Almost any vegetable can be used to make a delicious slaw.
Shredded carrots and broccoli might be the most popular alternative to cabbage. But vegetables such as jicama, celery root, kohlrabi, and even kale also make perfect bases for delicious slaws.
I joke about this … but the person who decided to shred and bag broccoli stems as a slaw is a genius! Almost too tough and fibrous to eat, broccoli stems transform into a crunchy treat when shredded. What a great use of healthy leftovers!
My Creamy Broccoli Slaw is a play on the sweet broccoli and raisin salad served at delis. The original version is made with broccoli florets that need to be blanched before tossing with the other ingredients. I skip that step by simply reaching for a pre-shredded bag of broccoli slaw mix. It’s healthy, delicious, and someone else has done the prep work for me!
Creamy Broccoli Slaw
From my cookbook Simply Salads
For the dressing:
1/2 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons champagne vinegar
For the slaw:
1 bag (16 ounces) Broccoli Cole Slaw blend
1/2 pound bacon (about 10 slices), cooked, drained on paper towels, cooled, and crumbled
1/2 small red onion, finely chopped
1/2 cup raisins
2/3 cup toasted sunflower seeds
Kosher salt and freshly ground pepper
For the dressing:
In a small bowl whisk together the mayonnaise, sugar, and champagne vinegar until sugar has dissolved.
For the salad:
Place the slaw, bacon, onion, raisins, and sunflower seeds in a large salad bowl. Toss the slaw mix with the dressing, to taste, until well coated. Season with salt and pepper to taste.
Makes 6 side salads.
Cooking Tip: Champagne vinegar has a light and mild flavor perfect for dressing a delicately flavored salad. White wine vinegar is a good, but not quite as mild, substitute.
Variation: Omit the bacon for a vegetarian version.