Broccoli Slaw

Have you tried broccoli slaw? This slaw is a mixture of broccoli stems, carrot strips and red cabbage. I do find it to be a nice change to the usual dinner salad or standard veggies we normally eat. It is sold in large or small bags, already prepped. In an effort to add some veggie variety to our meals and prevent food waste, I recently set out to see how many different ways I could prepare it. Here’s what I came up with:

1, As a taco topper: I made a pork tenderloin in the crockpot – just seasoned with cumin, red pepper, garlic powder and cayenne. Once it slow cooked for 6 hours, I shredded it and filled corn tortillas to make tacos. Earlier I mixed broccoli slaw, diced jalapeno (optional) and sprayed a little olive oil and apple cider vinegar on it to marinate.

 

I have also topped BBQ’d meat (pulled pork or chicken mixed with BBQ sauce) with a similar slaw. I like the added crunch and spice it adds to the sandwich/taco.

2. Apple salad with shredded apple, broccoli slaw, diced walnuts, olive oil and apple cider vinegar. I love apples in salad so this was a winner.

3. Another sweeter salad with broccoli slaw, dried cranberries and sunflower seeds, olive oil and vinegar.

4. I’m not a big creamy dressing fan, but that’s an option too making it more like a coleslaw with a dressing made of greek yogurt, apple cider vinegar, lime juice, salt and pepper to taste.

5. Lastly, I tried it in the slow cooker as a spaghetti sauce similar to this recipe. I slow cooked ground turkey, broccoli slaw, sliced mushrooms, diced tomatoes, sliced zucchini, Italian spices and red pepper flakes for 4 hours on low. This turned out tasty and was loaded with veggies.

I also made stuffed peppers with the leftovers for another high veggie meal.