Thursday, May 20, 2010

Simple Summer Slaw

I really love making things that challenge my idea of what I dish "should" be. I am also a big fan of using every part of the buffalo. Or chicken. Or vegetable. This slaw combined both of those. I made steamed broccoli for dinner a few days ago, I had these big leftover stalks after trimming the florets off. Leave it to my mom, and she'd probably toss them in a compost - fueling next year's vegetables is a noble pursuit, but I wanted to try something different. This afternoon, the weather is beautiful but hot, so something light, crisp and refreshing was in order. I'd say this summer slaw fits the bill.

2 broccoli stalks, about 5" long, peeled and cut into matchsticks
1 small sweet apple, chopped into matchsticks (avoiding the core)
2 small carrots, grated or cut into matchsticks
1/4 cup apple cider vinegar
2 t sugar (optional)
1 T whole grain mustard or dijon mustard

In a large bowl, toss the broccoli stalks, apples and carrots until well mixed. In a small bowl, mix the vinegar, sugar and mustard until unform. Pour over the slaw mixture and toss until evenly coated. Let sit at least 15 minutes, so the flavors get friendly. I recommend serving this with a slice or two of a good sharp cheddar.


  1. it's never occurred to me to make a slaw without using gobs and gobs of mayonnaise! this is a much healthier alternative.

  2. I heard of it for the first time last summer, and I find that I really prefer a crisp vinegar slaw over mayo-based. The light taste is much more summery to me.