Organic Broccoli Slaw: 3 recipes to try this week.
Dear Deana,
Who knew we could get so excited about something as simple as bagged shredded broccoli. It's organic, it's healthy, it's versatile, and it's easy! Trader Joe's has it in convenient 12 oz bags. We had fun making these three recipes and without breaking out the food processor.
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 Broccoli Squares
It's a cross between a quiche and a casserole and is a great little side dish. This recipe will make around 9 servings, but with my family of four, the entire recipe is usually gone in one sitting.
You don't have to use the bagged slaw at Trader Joe's, but it sure makes it convenient. If you like, just substitute about 3 cups of your own shredded broccoli stems or zucchini (also delicious!) mixed with 1 cup shredded carrots.
1 bag (12 oz) Organic Broccoli Slaw
4 eggs
1 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1/2 cup vegetable oil
1/4 tsp salt
1 clove garlic (or 1-2 cubes frozen garlic, thawed)
1 cup finely chopped onion
1/2 cup Shredded Parmesan
1 cup Buttermilk Pancake and All Purpose Baking Mix (or 1 cup Bisquick)
Sesame seeds (optional)
- Preheat oven to 350 degrees.
- Lightly beat eggs in a large bowl. Add herbs, oil, salt, and garlic to the bowl and combine.
- Saute onions until soft. Add onions, Parmesan, and slaw to the bowl and mix thoroughly. Add baking mix and mix again.
- Put mixture in an oiled oblong baking dish or an oiled 8x8-inch square baking dish, and evenly spread mixture in dish. Sprinkle the top with sesame seeds.
- Bake for 35 minutes or until top is turning golden brown.
Just a note: If you're not a baking-mix/Bisquick person (or you're like me and forgot to plan ahead), it's actually pretty easy to wing your own. Just mix together about 1 cup of white flour and 1 Tbsp of baking powder and 1 tsp sugar, then add 1/4 cup of oil and mix till it's a corn meal consistency. That's close enough, and you'll be set for this recipe!
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 Crunchy Broccoli Slaw
For this fresh-tasting slaw recipe, I used the Country Italian Vinaigrette, but the almonds and sunflowers and green onion also lend themselves nicely to an Asian-inspired dressing such as Spicy Peanut Vinaigrette or Sesame Soy Ginger Vinaigrette (fat free).
And if you're not into store-bought dressings, just mix a 2:1 ratio of extra virgin olive oil and balsamic vinegar whisked with a little of dijon mustard. These are all some good alternatives to the traditional (and very high fat/calorie) mayonnaise dressing.
12 oz bag (5 cups) Organic Broccoli Slaw
1/2 cup Country Italian Vinaigrette
1/3 cup sliced green onion (2 stalks)
1/2 cup Raw Sunflower Seeds
1/2 cup Slivered Almonds
- Toss the dressing with the slaw and toss until evenly distributed.
- Add remaining ingredients and combine.
- Chill and serve.
Serves ~8 |
 Broccoli Tofu Stir Fry
A quick stir fry is one of our favorite ways to get a great meal to the table in minutes. You can use chicken or beef instead of tofu. The peanut sauce is similar to what you might find in a Thai or Indonesian restaurant and is great on its own for dipping veggies or eating with spring rolls.
12 oz bag (5 cups) Organic Broccoli Slaw
1 lb brick of firm tofu, diced into small chunks
1-2 stalks green onion, chopped
Sauce:
3 Tbsp Soyaki
3 Tbsp smooth or crunchy peanut butter
3 Tbsp water
1 tsp sesame oil
- Stir together the Soyaki and peanut butter till smooth. Add the water and the sesame oil and stir until again smooth.
- Toss the slaw with the sauce and add the green onion.
- Stir fry the tofu in an oiled pan until just starting to brown.
- Add the slaw mixture and continue to cook for a minute or so until heated through.
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