Inspired by a Good Eats episode, I set out to make a healthier Broccoli Slaw! They sell a great broccoli salad in Whole foods but it’s plastered in Mayo. This uses raw broccoli that has been sliced thinly (less than 1/4″) at a diagonal. You could use a mandolin but I sliced mine by hand. I also added a good hit of chili flakes to give it a nice heat. They say spicy foods up your metabolism after a meal, but it’s probably just a bunch of hooey. Besides, who needs a metabolic reason to make something spicy?!
This has an Asian slant to it, and although I use a little honey and sugar you could theoretically substitute Splenda ( I just feel weird whisking powdered sweetener into a dressing. It just seems wrong).
- 1 lb Broccoli, sliced thin at a diagonal (’cause it’s prettier that way).
- 1/2 C Red onion sliced very thin
- 1 C Cherry Tomatoes
- 1/4-3/4 C Roasted Cashews or Peanuts chopped (depending on how caloric you’re willing to go)
- 2 TB Fresh Orange Juice
- 1 tsp Fresh Orange zest
- 1 TB Rice Wine Vinegar
- 2 tsp Apple Cider Vinegar
- 1 TB Honey
- 1 TB Sugar
- 1 tsp Kosher Salt
- 2 tsp Mustard
- 1 TB Olive Oil
- 1 TB Dark Sesame Seed Oil
- Black pepper to taste
- Red Hot Chili Flakes to taste
Prep all of your veggies but keep them separate. Prepare the dressing, adding the oils last. Whisk vigorously to combine. Add red onion to the dressing and let sit for 5 minutes.
Combine the broccoli, tomatoes, and nuts with the dressing. Toss to coat the broccoli well, then let it rest in the fridge for at least 1 hour, but preferably 3. It has to marinate a while so the salt can work on the Broccoli and give it a nice, manageable texture. Take out of the fridge at least 15 minutes ahead of time to let it come to room temperature before serving.
NOTE: DO NOT sub a bag of “Broccoli Slaw” stems for your own sliced broccoli in this recipe. This dressing wilt the little shreds until it’s an awkward texture.
Calories: 128 – Fat : 8 grams – Carbs: 13 – Fiber: 2.5 grams – Protein: 3.5 grams