Monday, January 25, 2010

broccoli winter slaw

I regularly read Gluten-Free girl; while I don't think I'm gluten-intolerant, I don't think it's healthy to rely too heavily on glutinous foods and so I try for a good variety. That is to say - I don't follow her baking advice, but her other recipes are fun.

Ever since she posted this winter slaw recipe, I've been wanting to try it. And today when I just could NOT stop being hungry I thought some roughage would help (and roasted beets and sweet potatoes will be a great second course). (What I probably need is more protein, but I'll live.) Besides, I needed to clear all the vegetables out of my refrigerator as an excuse to cruise by tomorrow's farmers market.

While I will never be a raw foods follower, I think it's good to get a variety of nutrients and some are best taken raw. And I was intrigued at the idea of raw brussels sprouts - and I do believe I like them better than cooked!

This is basically taken from her recipe above. I liked it ok, though I would choose the other broccoli salad I make if given a choice.


The Slaw

1 head broccoli
10 brussels sprouts
1/2 head cabbage (Napa, savoy, regular)
1-2 stalks celery

The Dressing

½ cup mayonnaise, fresh-made if possible
1 tablespoon Dijon mustard
1-2 tablespoons rice wine vinegar
kosher salt and cracked pepper to taste

Prepping the vegetables. Take off all the little florets of the broccoli head. Peel the outer layer (or not if it's not necessary) of the broccoli stalks and slice them in half lengthwise, then dice them (about 1/2-inch cubes). Remove the outer layer of the brussels sprouts. Cut each Brussels sprout in half. Slice the halves as thin as you can. Cut the cabbage in half. Remove the core and slice as fine as you can. Slice the celery down the middle, lengthwise, then dice the celery stalks the same size as the broccoli stalks (I do more finely because I'm not a big celery fan). Combine all the vegetables in a large bowl.

Making the dressing. Mix the mayonnaise, mustard, and rice wine vinegar. Season it with salt and pepper to taste. If you want the dressing a touch thinner, add a bit more vinegar or a smidge of water.

Finishing the salad. Coat the vegetables with the dressing. Season the salad to your taste.

Feeds 4.

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