Brussels Slaw

Brussels Slaw.

Who is a Brussels Sprouts fan?

Yes?  No?  Not sure?  Maybe not?

I was chatting with a friend at work last week that said she doesn’t like Brussels Sprouts, but said she wondered how they would be raw in a coleslaw like salad.  She commented that she likes cabbage in coleslaw, but not cooked cabbage.

It got me thinking…..  I am a Brussels sprout fan…. adore them roasted….  but I, too, wondered how they would be shredded and served raw in a slaw-type salad.

Then the universe poked me with a nudge, when I saw bags of  Shaved Brussels at my local Whole Foods Market!  

I bought a bag for me and a bag for my friend.

Trying to eat healthier these days, I decided on a vinaigrette slaw.  My friend made a creamy version using Marzetti slaw dressing, and she and her family loved it.


Here is the recipe for how I made mine.  Hope you will give it a try!

Brussels Slaw

Ingredients:

  • 1 12oz bag Shaved Brussels Sprouts (or you can slice/shave your own)
  • 1/4 cup finely minced onion
  • 1/4 – 1/3 cup dried cranberries
  • 1/4 – 1/3 cup sunflower seeds
  • 3 Tbsp. Apple Cider Vinegar
  • 3 Tbsp. Olive Oil
  • 1 tsp. Sugar (or sweetener)
  • Salt and Pepper to taste

Mix all together and let marinade in refrigerator for at least a half hour before serving.

You can change it up by adding sliced almonds or chopped apples or anything else you like.

Enjoy!

Cheers & Hugs,
Jodi

 

Lightened Up Vinaigrette Broccoli Salad

Lightened Up Vinaigrette Broccoli Salad.

I love broccoli  – cooked or raw.
And I love broccoli salad.

The traditional version has a creamy mayonnaise-based dressing, and it is delicious!

But I was looking for a way to “lighten it up” a bit when making dinner one day this week, so I tried it with a vinaigrette dressing instead.

And it is DELISH too!

It is lighter and fresher tasting, and it is about half the calories of the traditional version!

This really is a nice twist on a classic that is healthier and just as yummy.

Here is how I made it.

Lightened Up Vinaigrette Broccoli Salad

Ingredients:

  • 4 cups fresh fresh broccoli florets, cut into bite-sized pieces
  • 1/4 thinly sliced, chopped sweet onion
  • 1/2 large sweet red pepper, thinly sliced and cut into bite-sized pieces
  • 1/3 cup golden raisins
  • 1/4 cup raw sliced almonds
  • 1/4 cup shredded cheddar cheese
  • 3 slices bacon, diced and cooked
  • Vinaigrette:
    • 2 Tbsp apple cider (or your favorite – red wine, white, etc.) vinegar
    • 2 Tbsp sugar
    • 2 Tbsp olive oil
    • 1 tsp salt
    • 2 Tbsp freshly ground pepper

Directions:  Combine first seven ingredients in large bowl.  Whisk together vinaigrette ingredients in a small bowl.  Pour over salad and toss to coat well.  Refrigerate for several hours before serving.

Enjoy!

Cheers & Hugs,
Jodi

Broccoli Slaw with Vinaigrette Dressing

broccoli-slaw-with-viniagrette-dressing-1

Broccoli Slaw with Vinaigrette Dressing.

YUM!  Another wonderful way to enjoy one of my favorite vegetables!

Hubby said we are going to turn into broccoli this week!  We’ve had broccoli sprouts, steamed broccoli and broccoli slaw over the past few days.  I think I could eat it every day.

broccoli-slaw-with-viniagrette-dressing-2

This recipe is so easy – especially if you buy the pre-packaged broccoli slaw mix Green Giant makes.

Have you tried it yet?  What do you like to mix into your slaw?

Here’s how I made it:

Broccoli Slaw with Vinaigrette Dressing

Ingredients:broccoli-slaw-with-viniagrette-dressing-1

  • 1 12-oz bag Broccoli Slaw Mix or 6 cups shredded broccoli stems, shredded carrots, and shredded red cabbage
  • Dressing
    • 1/3 cup vegetable oil
    • 1/4 cup cider vinegar
    • 2 Tbsp sugar
    • 1 tsp seasoned salt
    • 1/2 tsp dill weed
    • 1/2 tsp celery seed
  • Optional Add-ins
    • 1/4 cup chopped green onions
    • Sunflower seeds
    • Soy nuts
    • Craisins (dried cranberries) or golden raisins
    • Broccoli sprouts

Directions:

Whisk dressing ingredients in a small bowl.

Empty broccoli slaw mix into large bowl.  Drizzle dressing over top and mix thoroughly to combine.  Add any optional add-ins you like.  Refrigerate at least one hour before serving to allow flavors to meld.

Enjoy!

Cheers & Hugs,
Jodi

Fresh Poppy Seed Vinaigrette Cole Slaw

Fresh Poppyseed Viniagrette Cole Slaw

If you are looking for a fresh, bright, colorful, crunchy salad, I hope you will give my favorite version of cabbage slaw or cole slaw a try.

I so prefer a bright, light vinaigrette on my cole slaw to the heavier mayonnaise-based version.  How about you?

Fresh Poppyseed Viniagrette Cole Slaw 2

This salad goes well with so many Spring and Summertime meals (and if you live in or near Pittsburgh like me – you can even use it as as an addition to your actual cheese steak or burger like our famous Primanti’s Brothers does!)

I made this last night as our salad with a kielbasa potato skillet hash and steamed broccoli, and we all had seconds!

Here’s my recipe if you’d like to give it a try.

Fresh Poppy Seed Vinaigrette Cole Slaw

Ingredients:Fresh Poppyseed Viniagrette Cole Slaw 2

  • 4 Tbsp. red wine vinegar
  • 4 Tbsp. canola oil
  • 3 Tbsp. white sugar
  • 1/2 tsp. dry mustard
  • 1 tsp. poppy seeds
  • 1 tsp. coarsely ground black pepper
  • 1/2  tsp. salt
  • 1/2 tsp. hot pepper sauce
  • 1/2 large head or 1 small head (approx. 4 cups) shredded green cabbage
  • 2 carrots, shredded
  • 2 stalks of celery,  minced
  • 2 green onions, sliced thinly
  • 1/2 cup diced sweet red, yellow, or orange peppers

Whisk vinegar,  oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.

Mix cabbage and vegetables in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

Enjoy!

Cheers & Hugs,
Jodi