Broccoli Slaw
1 days ago
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I like recipes with texture, color and flavor, and this Broccoli Slaw has all three. The recipe isn’t all about broccoli though, it also includes other typical slaw ingredients like shredded carrots and napa cabbage.
What sets it apart from others is the use of Greek yogurt. I’m not always a fan of mayonnaise-based salads, so the yogurt is a nice alternative. It makes the salad a little less heavy and adds a little tang.
The Slaw
To prep the ingredients for the slaw, start by cutting florets from the stem of a head of broccoli using a 7-5/8″ Petite Chef knife.
After the florets are removed you can cut them down further into smaller pieces.
The recipe also uses prepackaged broccoli slaw mix, but the florets will add a little more color and crunch.
Shred some carrots with a box grater or make thin ribbons of carrots using a Vegetable Peeler and then cut them small to create shreds.
For shredding the napa cabbage, the 7-3/4″ Petite Slicer is a great knife. It might seem odd to use a knife that’s primarily used for bread, but its Double-D® edge allows you to make thin shreds as you slice.
Green onions give the slaw a little bit of a bite. Slice them using a 7-5/8″ Petite Chef until you have one cup.
With that, all the knife work is done.
Making the Salad
The dressing is very simple to make. Combine the Greek yogurt, vinegar, orange juice, honey, salt and pepper in a large bowl until well blended.
The recipe calls for roasted chickpeas, which adds not only to the flavor, but the texture of the slaw. Pomegranate seeds and pepitas are also added for even more crunch.
Toss the vegetables into the bowl with the chickpeas, pomegranate seeds and pepitas and mix together making sure everything is well coated. Cover the Broccoli Slaw with plastic wrap and refrigerate for one hour or overnight. The flavors will really blend together and, as it sits, the flavor will deepen.
This slaw is fresh and refreshing. Serve it at your next gathering and get ready for the compliments to roll in.
Ingredients
For the dressing:
- 1 cup full-fat Greek yogurt
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh orange juice
- 2 tablespoons honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
For the slaw:
- 12 ounces broccoli slaw mix
- 1 cup small broccoli florets
- 1 cup shredded carrots
- 1 cup shredded napa cabbage
- 1 cup sliced green onions
- 1 cup pomegranate seeds
- 1/2 cup toasted chickpeas
- 1/2 cup pepitas (roasted salted pumpkin seeds), plus more for serving
Directions
- Make the dressing: In a large bowl, whisk the yogurt, vinegar, orange juice, honey, salt and pepper until well blended.
- Make the slaw: Add the broccoli slaw and florets, carrots, napa cabbage, green onions, pomegranate seeds, chickpeas and pepitas to the dressing. Stir to combine and ensure slaw is coated in dressing. Cover with plastic wrap and refrigerate 1 hour or overnight.
- Prior to serving, stir the ingredients and add additional pepitas, if desired.
Tip: To roast chickpeas, drain a can of chickpeas and pat dry. In a bowl, coat the chickpeas with 1 tablespoon of olive oil, ½ teaspoon salt, ¼ teaspoon smoked paprika. Place the chickpeas in a single layer onto a baking sheet. Bake for 20-25 minutes at 350 F until golden brown. Cool.
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