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Side Dishes >  Vegetarian >  Broccoli Slaw >

 

Broccoli Slaw

• 1 large bunch broccoli, rinsed

• 6 green onions, thinly sliced (both white & green parts)

Dressing:

• 1/2 C reduced-fat mayonnaise (or prepared tofu mayonnaise)

• 1/2 C low-fat yogurt, plain

• 2 TBS Dijon-style mustard

• 2 TBS Italian herb seasoning mix

• 1/2 tsp. red pepper flakes (optional)

Cut the broccoli florets from the stalks; peel the stalks and grate them coarsely, either with a hand-grater or in a food processor. Slice the florets thinly. Clean green onions, and slice thinly. Combine the broccoli florets and green onions in a serving bowl. In another bowl, mix the dressing ingredients together; pour dressing over the broccoli and toss until well blended. Serve. Refrigerate unused portions.

 

Recipe featured in the Ambrosia Cookbook.

 

Related Links:

• Coleslaw (Classic, non-Vegetarian)

• Cabbage Notes

• German Coleslaw (Non-Vegetarian)

• Niagara Coleslaw (Non-Vegetarian)

• Pear Coleslaw

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