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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Hood Canal Broccoli Slaw

This past summer, enjoying a rare two week respite from a hectic life, this salad landed on my plate frequently. Isolated without cell coverage, mountain views, water views and beautiful blue skies inspired a healthier diet. Time to chew. Time to sit and chew. Time to sit and chew and enjoy the crisp freshness.

Broccoli is available year around so summer memories are just a bite away. I know that some folks don't eat the crown of the broccoli for fear of eating bugs. Me, I soak, press and rinse well and consider Yom Kippur absolution. Well washed broccoli is vibrant and crisp making this slaw far more interesting than the pedestrian cabbage based variety.

I like to add rounds of red radish, thin strips of yellow pepper, red grapes, shredded carrots and a sprinkling of toasted pine nuts. The dressing is a light mayo vinaigrette slightly sweetened. It's a great Shabbat lunch salad and relatively inexpensive to make.



Kosher Status: Parve
Number of servings: 8
Main Ingredient(s): Broccoli
Preparation Time: 00:30
Cooking Time: 00:00
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


  • 2 pounds broccoli crowns
  • 1/2 cup red grapes, halved
  • 1 yellow pepper, thinly sliced
  • 1 carrot, shredded or sliced in match sticks
  • 1/2 cup red onion, thinly sliced from top to bottom
  • 1/4 cup toasted pine nuts

Dressing:

  • 3/4 cup Best Foods mayonnaise
  • 1/3 cup white vinegar
  • 1 teaspoon salt
  • 2 tablespoons sugar



Steps:

Prep the vegetables and put into a bowl. Set aside.

Make the dressing by whisking the ingredients together.

Pour dressing onto salad and toss.



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