Summer Recipe: Broccoli Slaw

 

Broccoli Slaw Recipe

1 bag broccoli slaw

1/3 cup Apple Cider Vinegar

1/3 cup oil (I use Safflower or Sunflower Oil and have used Canola)

• Side-note- Olive Oil does not work well with this recipe ( I like EVOO for cooking but not with raw foods)

1/3 cup raw sugar

• I normally just sprinkle 1-2 tbsl raw sugar to balance out the tart flavor of the Apple Cider Vinegar

1/2-1 cup sliced almonds

1/2-1 cup raw sunflower seeds

1 cup diced onions ( I prefer it without the onions)

Mix all ingredients together. Shake for a minute. Place in fridge for 2-3 hours to let the oil and vinegar soak. Enjoy!

This is my downright favorite and most used recipe I make. It’s always on heavy rotation throughout the summer months. If I know I will be going to a party (that I know will not have GF options) or spending the day outside, I’ll whip up a batch of this and bring enough to share with everyone. It’s always a huge hit.

Normally, I switch between this and salads for lunch every week (so predictable haha). My friend at work always asks me, “Do you ever get sick of eating the same thing for lunch” and I said, “no way!”.  It’s mostly when I am to lazy and don’t feel like waking up and making salad in the morning, I just buy a bag of broccoli slaw at Publix. I love this recipe so much because it only takes me 5 minutes to mix together. Just mix it all together, put it in a container and let it all soak for a few hours. Overnight works best, but most of the time I just make it in the morning and by lunch time, it’s all ready!

My roommate in college tried to make this recipe with Extra Virgin Olive Oil and it did not taste the same! The oil was much thicker and the broccoli slaw didn’t seem to soak it up as well as the lighter oils, which is why I prefer Safflower. Plus, this recipe is raw and I normally prefer olive oil for cooking. I’ve used Sunflower, Safflower, Canola and Vegetable Oil and they have all worked perfectly, it’s really just what you have on hand and prefer. One of our old neighbors passed this recipe onto my family and it called for onions. I used to make it with onions all of the time but I hate the taste onions leave in your mouth unless I can brush my teeth right away (onion breath at work = yuck!), so now I just leave them out.

 Hope you enjoy!