austingreensqueen

Packin’ A Punch Broccoli Slaw | December 9, 2012

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I always wonder what people do with those bags of shredded broccoli I see in the produce department. My neighbor, Lisa, made a delicious salad with it one year to go with our black eye peas for New Year’s Day which we have traditionally shared over the years. Hers used Ramen noodles to make an Asian inspired salad.

This one is from Food Network’s Aaron McCargo, Jr. and would be great with fish or barbecue. It has a little jalapeno pepper in it so use as much or as little as you like.

Packin’ a Punch Broccoli Slaw

1 cup shredded carrots
2 cups shredded broccoli slaw
1 red jalapeno, seeded and minced
1/2 medium red onion, thinly sliced
1/4 cup cider vinegar
1 lime, zested and juiced
1/2 teaspoon kosher salt
2 tablespoons sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon cracked black pepper
2 tablespoons extra-virgin olive oil

Directions

In a large serving bowl, combine the carrots, broccoli slaw, jalapeno and red onion. Set aside.

In a small saucepan, add the vinegar, lime zest, lime juice, salt, sugar, red pepper flakes and the black pepper. Bring to a light boil over low heat. Remove from heat and allow to cool for a few minutes.

Add the olive oil to the vinegar mixture, pour over the vegetables and toss together to combine. Refrigerate until serving.

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1 Comment »

  1. This was great tonight on a pulled pork sandwich.

    Comment by austingreensqueen — December 9, 2012 @ 3:28 am


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