9/24 Throw It In Slaw
Sandy and I both love to cook. We adore pouring through cook books page by page seeking new recipes to fall in love with. We love to scour outdoor markets for the most gorgeous ingredients we can find for our new creations.
Reality….we are also running two businesses, writing a blog, running Project Produce and working a second job at a bead store. Like all of you, our lives are messy and filled to the brim with fun, cool and demanding things. Therefore, I greatly appreciate convenience and am not afraid or ashamed to pay for it. Sometimes in order to make sure we are eating all of our fruits and veggies I buy them pre-cut and packaged. One of my fave things to have in the house is a bag of broccoli slaw. Add some nuts, fruit of choice and your latest dressing du jour and you have a masterpiece.
Photo By: S. Duquet
Throw It In Slaw
By: S. Boulton
Ingredients
1/2 Bag of broccoli slaw
1/4 C chopped raw cashews
1/4 C dried cherries
Dressing of your choice (I used an Asian Ginger dressing)
Make It Happen
~Mix together all ingredients adding desired amount of dressing. Makes two healthy sized portions.
Let your imagination run loose when creating this dish. Add mandarin oranges, almonds, cilantro, basil and tomatoes…anything you can think of that will pair well with broccoli slaw. Do it up and enjoy the convenience of this healthful and yummy salad.
Have a delicious day.
Tags: asian broccoli slaw salad, broccoli slaw, compassionate eating, dairy free, going veg, raw cashews, trying vegetarian, vegan, vegan brunch, vegan challenge, vegan experience, vegan side dish, vegan wannabe
September 25th, 2010 at 12:39 pm
I love broccoli slaw, too! I mix mine with chickpeas, dried cranberries, and my favorite dressing: white wine vinegar, agave, Dijon mustard, and flax seeds. Your cashew idea is a good one. I think I’ll have to add those in next time.
September 29th, 2010 at 6:36 pm
That sounds delicious, thank you for the great tip. Do you grind or smash the flax first or just throw them in? The dressing sound like it could be fantastic on anything. I also love pine nuts in broccoli slaw.
October 9th, 2010 at 11:40 am
I use both ground and whole flax seeds. Mostly whole for the taste and crunch but also some ground since we absorb the nutrients better that way. It also thickens it a bit. I use the dressing all the time! Oh, and it’s equal parts vinegar, agave, and Dijon. I don’t measure the flax. I’ll have to try pine nuts sometime!
October 10th, 2010 at 11:15 pm
That sounds positively delish, thank you. I love flax seeds now that I have my new grinder. I found it at a garage sale for $.25 last weekend. Do you ever use Chia seeds? They are really tasty and will not only add crunch, but protein and omegas.