My new obsession seems to be this broccoli slaw. It is so easy to use, has a lot of crunch and tastes delicious in different ways with different dressings. This one is super easy to put together, and I used Vegenaise but you can clearly use Mayonnaise if you don’t care , either or will work just fine. Ingredients are easy to obtain in almost any supermarket today. I used 1/4 teaspoon of cayenne and it had a bit of kick, if you don’t like the kick take it down a notch or omit it entirely and it will be just fine. This is a great raw summer slaw/pasta salad packing nutrients, crunch and sugar and spice. I used about 6 oz. of farfalle ( bowtie pasta) and again you could probably make this and leave out the pasta entirely if that’s the way you’d like it. If I were to omit the pasta ( which I wouldn’t) I would then double the slaw. I bought the broccoli slaw in a 12oz. bag.
I love this salad. We ate it with my Lemon grilled chicken breasts for dinner
*easily serves 6 – 8 as a side dish and easily doubled
6 – 8 oz. of farfalle noodles ( bowtie)
1 bag of broccoli slaw ( mine was 12 oz. use up to 16 oz.)
1 cup sunflower nuts ( roasted and unsalted) you don’t need extra salt or slivered almonds would be nice
1 cup dried craisins ( you can use raisins, cherries or whatever dried fruit you prefer)
1/2 cup 2% plain greek yogurt – Fage is perfect
1/4 cup Vegenaise or mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar ( you need to neutralize the acid in vinegar)
*1/4 teaspoon cayenne pepper ( use at your own discretion) you know we love it spicy
app. 1/2 tsp. kosher salt and a few grinds of the black pepper mill — use a little at a time, and taste.
Cook pasta according to directions for al dente. Cool.
I put broccoli slaw, nuts and dried craisins in a large bowl. In a separate bowl, I whisked together the yogurt, vegenaise, cider vinegar, sugar, cayenne pepper and salt and pepper. I tasted dressing for salt and pepper, adjusted accordingly and ended up adding a little more salt, bringing the salt to the 1/2 tsp. I started with 1/4 teaspoon. Remember you can always add salt but you really cannot take it away, so be mindful.
Add bowties to slaw, and add the dressing and stir to combine. Taste for salt and pepper again. I didn’t add any this time around.