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.
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.
|Number of servings:||8|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
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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