My friend Nancy recently made a broccoli slaw for our monthly card game. I enjoyed it and decided to pick up package of broccoli slaw at the store. I’ve realized recently that I don’t post vegetable recipes very often. The truth is, the way I prepare and serve vegetables is usually so simple that I don’t think to write it down as a recipe.
We all need new vegetable ideas sometimes, though. I don’t usually buy pre-cut fruit or vegetables such as broccoli slaw, but it’s nice to take short cuts once in a while. I could make my own, but I know I won’t.
This broccoli slaw is a great recipe for Memorial Day coming up next week, but it’s also perfect for any day. With warm weather here, it’s nice to serve a cold vegetable with dinner that is something other than a typical salad. My picky eater (who is particularly particular about veggies) loved the broccoli slaw, so I’m sure I’ll be making more of it.
Many recipes use vinegar, but my family simply doesn’t care for vinegar in very many recipes. I decided it was safer to go with lemon juice, and I’m so glad I did. I love the flavor that the fresh juice and zest add to this dish.
- 3 cups broccoli slaw mix
- ¼ cup olive oil
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- 1 clove garlic, finely minced
- 1 teaspoon dried parsley
- Place the broccoli slaw in a bowl.
- Combine the remaining ingredients in a glass measuring cup, whisking together with a fork.
- Pour over the broccoli slaw and stir well to combine.
This recipe is shared at Raw Foods Thursdays.