Broccoli slaw is a nutritious and slightly spicier alternative to traditional coleslaw, made by chopping raw broccoli and adding a sauce and other ingredients. It is commonly used as a side dish, especially with fried foods, and can be made with various dressings and additives. It should be eaten fresh and refrigerated if made with a mayonnaise-based sauce.
Broccoli slaw is a form of coleslaw made with broccoli, instead of the more traditional collard greens. Broccoli and kale are actually very close relatives, so broccoli and kale taste very similar, although the substitution results in a more nutritious slaw with a slightly spicier flavor than that of a slaw made with kale. As an added benefit, broccoli appears to be less prone to inducing flatulence than cabbage, for people who have experienced unwanted gastrointestinal effects after consuming raw cabbage.
Dishes similar to coleslaw have been made in Europe since at least the third century BC, using chopped cabbage and a small number of other ingredients such as onions, carrots, and so on in a spicy sauce. Modern coleslaw is often made with a mayonnaise-based dressing, although the traditional dressing was a vinaigrette, and some cooks like to slap on Asian-style dressings with sesame oil, ground gravy, brown sugar, and rice vinegar.
Slaw is commonly used as a side dish, especially with fried foods. It is often chilled before consumption, making it a very refreshing dish, especially in the summer. Slaves are eaten all over the world and are a popular potluck dish, since making a large bowl of slaw is very easy and the slaw tends to be more crowd-pleasing, especially when people use unusual ingredients or an old family recipe.
Broccoli slaw is made by chopping up raw broccoli, including the stems and leafy tops, tossing it with a sauce, and adding any other desired ingredients. For example, a broccoli dip recipe might include broccoli, chunks of crispy noodles, cashews, and green onions in an Asian-style dressing, or it might be made with broccoli, carrots, and a creamy mayonnaise dressing for a more traditional take on the slaw. . Some other additives that may appear in broccoli slaw include: dried cranberries, peanuts, sunflower seeds, apple slices, raisins, and shredded meat such as chicken.
For best results, broccoli slaw should be eaten fresh. It can become soggy and soggy if it’s left to sit too long in the sauce, and in the case of a mayonnaise-based sauce, it’s important to keep the slaw refrigerated and add an acid such as lemon or lime juice to reduce bacterial growth. For a variation on the rich mayonnaise sauce, you can use yogurt if you want a creamy dressing, or mix a creamy vinaigrette with olive oil, vinegar, and a soft cheese like blue cheese or goat cheese.
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