…And no, I’m not talking about what I’m wearing in this hot Phoenix weather. I’m taking about this beauty:
My newest obsession: Broccoli slaw with a lime-honey vinaigrette.
Super easy. Super nutritious. What more could I want (oh that’s an open ended question that I won’t get into here).
So I love crunch. Crunchy munchy things. Some people love sweets, etc. Nope, not me. GIVE ME CRUNCH: chips, crackers, popcorn, corn nuts (that’s another blog all in itself). You get the picture. I do try to eat light at lunch because I make a bigger dinner for Fat Daddy and Little Man and we eat early (think retirement home dinner time). I like bringing salads and sometimes adding left over chicken or steak and adding tangy cheese to awaken my taste buds.
But I was getting bored with the normal salad. I tried changing it up and adding extra veggies or extras like bacon and crutons or nuts.
Still got bored so I started poking around the interwebs…
I came across a recipe for broccoli slaw. Now, I do love a good cole slaw (I use my dad’s famous recipe) but eating a heavily sauced slaw isn’t always what I crave. Then a beautifully bright light bulb went off:
Vinaigrette. Dress it in a vinaigrette. I could hear the angels singing.
So I experimented. One was horrible. One was mediocre. One was AMAZING with the taste and texture of the broccoli slaw. For those who aren’t familiar with broccoli slaw, it’s a combination of shredded broccoli stalks, carrots and I added red cabbage. I’ve had some with onions and that would be tasty too.
You can buy pre-made broccoli slaw in the produce department but I made a gallon freezer bag full for under $2.00 (in my grocery store, the pre-made stuff was $3.99 and it was a 16 ounce bag).
My vinaigrette of choice is a tangy but sweet and balances the rough, crunchy texture of the broccoli and the delicateness of the cabbage. Its’ so good. GO MAKE THIS.
I wish I could give you the “recipe” for my vinaigrette but it’s all to taste. I can tell you for 2 bowls of slaw, I used the juice of 1 large lime and probably 2 teaspoons of apple cider vinegar (the GOOD stuff. The real stuff) and about a tablespoon of honey. Again, to taste and I could be way off on the measurements. This lightly dressed the vegetables and didn’t leave too much at the bottom of the bowl. I added pepper and viola – a lunch made in crunchy heaven.