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Broccoli slaw

Servings:
Makes 8 cups, or 6 to 8 servings
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Ingredients

For slaw:
  • 2 cup blanched (see instructions below) fresh broccoli, stems and florets (approximately one head with stems), chopped
  • 2 cup medium-diced green cabbage
  • 2 cup finely sliced red cabbage
For dressing:
  • 2 cup blanched (see instructions below) fresh broccoli, stems and florets (approximately one head with stems), chopped
  • 2 cup medium-diced green cabbage
  • 2 cup finely sliced red cabbage

Preparation

Baking Directions:

Bring a medium pot of water to a boil over high heat and add 1 teaspoon of salt per each quart (4 cups) of water.

Place 2 cups ice cubes in a large bowl.

Add the broccoli to the salted boiling water and blanch it for 1 minute exactly, until it turns bright green.

Drain the broccoli in a colander.

Quickly place the broccoli in the bowl with the ice cubes to discontinue further cooking.

When it is cool, drain and dry the broccoli, and then chop it, both florets and stems.

In a large mixing bowl, combine the green and red cabbages, yellow pepper, shallots, fresh dill, salt, and pepper.

Add the broccoli.

Add 1 cup of the dressing, stir the slaw very well, cover it, and refrigerate it overnight.

The next day, you may need to add the remaining 1/2 cup of dressing for moisture before serving the slaw cold.