We may be halfway into August, but it’s still summertime here in Tennessee, and this Summertime Broccoli Slaw is a perfectly cooling side dish for the rest of these hot & humid days. Plus, it’s a perfect way to use up those broccoli stalks you might normally throw in the trash. (I like to use as much of my food as possible!)
If you’ve ever paid attention, your body tends to want warmer foods during the winter when the weather can get pretty chilly. On the flip side, during the summer your body wants and craves cooling foods that have a higher water content. These foods help cool and hydrate your body on those atrociously hot days.
Slaw is one of those cooling food & it a great addition to picnics, cookouts, gatherings, etc. Unfortunately, slaw is typically overloaded with mayo, and usually not the healthy kind. This version is vinegar based, but still has tons of flavor. Just a side note…broccoli has more vitamins and minerals than cabbage which makes this summertime broccoli slaw even More nutritious for your body!
To let you in on a secret, and quite frankly a shortcut, you can buy organic pre-packaged broccoli mix, ain’t no shame in that.😉 (Both Kroger & Walmart sell it here in TN).
Summertime Broccoli Slaw
A great light side item for any gathering
- 2-3 Broccoli Stalks Julienned or Shredded
- 1 Small Carrot Julienned or Shredded
- ¼-1/2 Cup Red Cabbage Finely Shredded or Chopped
- **Instead of Julienning or Shredding Veggies: 1 16 oz Bag Organic Broccoli Slaw Mix
- ½ Medium Red Onion (abt ½ C) Thinly Sliced or Diced
- 1 Med Ripe Tomato (abt 1 C) Chopped or Sliced
- ½- 1 Avocado (optional) Chopped, just before serving
- 2-3 Tbs Braggs Apple Cider Vinegar, with the “mother”
- ½ tsp Salt
- ¼ tsp Pepper
- 12 Drops Stevia if you want it on the sweet side
Dump your shredded Broccoli Stalks, Carrots, Red Cabbage (or broccoli slaw mix) & onion into a large bowl.
Toss to combine.
Add the vinegar, salt, pepper & stevia to the bowl & massage for 3-5 minutes to soften the broccoli & cabbage.
Add the tomato to the bowl and gently toss.
Place in the fridge for 1-3 hours so the slaw mix can absorb the flavors.
Remove the slaw mixture from the fridge.
Optional: Drain off the liquid that has accumulated from vinegar mixture & tomatoes. If you want more flavor, don’t drain.
Add the chopped avocado to the bowl right before serving (unless you like brown avocado 😝) & lightly toss to mix
Serve with your burgers, chicken, fish, steaks or whatever tickles your fancy.
- Sunflower or Pumpkin Seeds
- Cumin or Cilantro—for a Mexican flare
- 1 Small Apple—for a sweet crunch
I hope you’ve not written off your summertime recipes yet because there’s still a month or two to go. Go ahead and make up a batch of Summertime Broccoli Slaw for your next cookout or picnic Labor Day?). The lack of mayo not only makes this a healthier option, but it also makes last at room temp longer than it’s mayo-laden friend.
Have you ever made a vinegar based or broccoli slaw? Let me know your experience in the comments.
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