Grocery prices and the ever rising cost of gas are motivating me to try and use what food I have at home instead of running to the store to fill a food gap.
One recent Wednesday, my resolve was tested as I smelled the pork ribs and steak I’d earlier slathered with BBQ sauce, cooking in my crock pot. Coleslaw would be necessary, but my veggie drawer told a different story. It held no cabbage – shredded or not; just carrots, celery and a crown of broccoli. I’d made broccoli slaw once or twice, but only with the packaged broccoli slaw mix. I wondered…can you make broccoli slaw with a crown of broccoli? I eyed the crown which was taunting, no, challenging me. Challenge accepted. Hello Google.
There were tons of broccoli slaw recipes. Some gave the option of using the crown, which is where I needed direction. (I already knew I’d use my mom’s dressing recipe.)
The recipe said to cut the florets off the stem and thinly slice them in the food processor using the slicing blade. I could do that.
After cutting the florets off the stem, I put about 1/3 of my florets in the food processor, which apparently didn’t get the “thinly sliced” memo. Instead, it mowed through the florets. It was a floret massacre, little green shards everywhere! (See pic below.) It looked nothing like the packaged broccoli slaw I buy in the store.
I panicked, but cooler heads prevailed. I refused to run screaming to the grocery store, in search of ready to go shredded broccoli slaw. I got my big knife and chopped the remaining florets.
Next step said to peel the stems of the broccoli before grating them. I’d never peeled broccoli stems before, so I googled “How to peel broccoli stems”. It said, “Use a knife.” Thank you Captain Obvious! Peeling the stems was easier said than done and it didn’t last long; not because I finished quickly, I simply lost patience. I decided to get my big knife out again and chop up those stems, peel and all. I chopped until they looked similar in size to packaged broccoli slaw.
Then I peeled a carrot (that I can do) and shredded it. Next I diced up some celery. I mixed up my mom’s dressing recipe and poured it over the salad. I added craisins and sunflower seeds. (These were suggested in the online recipe that helped me realize I could use a crown of broccoli for slaw. A link for it is at the end of this post.)
Couple hours later I served the broccoli slaw with our pork and it was fabulous! I’ve since made it for a couple parties and had several people ask for the recipe, so here it is.
Brenda’s Vegan Broccoli Slaw
- 1 crown broccoli (or 1 bag shredded broccoli slaw)
- 1-2 carrots
- 1 stalk celery
- 1/2 – 3/4 cup Hellman’s Vegan
- Mustard (couple shots)
- Vinegar (to taste & smell)
- Sugar (to taste) I made mine a little sweet.
- Salt & pepper to taste
- Dash of almond milk if you want to thin out the dressing, but don’t thin it out too much. This slaw tastes best with a creamy dressing.
- Craisins, sunflower &/or slivered almonds are optional
What to do:
Wash & dry broccoli and celery
Cut florets off stems and thinly slice with a large knife.
Slice broccoli stems into thin strips. (Feel free to peel it first if you can master that.)
Peel & grate carrot(s)
Thinly slice celery
In small bowl combine Hellman’s Vegan, mustard, vinegar, salt and pepper. Keep mixing until you get the flavor and consistency you want. Pour it over your slaw mixture.
Refrigerate before and after serving. Best if eaten in about 3 days.
Enjoy!
Thanks for stopping.
Brenda