Broccoli slaw is an easy, traditional summer salad around these parts. As I was perusing this month’s Southern Living magazine I came across a recipe that was a little different than I had seen. I decided to use it as a base and made a few changes to lighten it up. This is the end result and it has a great, light, crunchy, tangy and sweet flavor.
BROCCOLI SLAW WITH CRANBERRIES
1 lb fresh broccoli
1 cup plain Greek Yogart
1/2 C thinly sliced green onions
1/2 C sugar
1/3 C Red Wine Vinegar
1 tsp Sea Salt
1 tsp lemon zest
1/4 tsp ground red pepper
1 bag broccoli slaw
1/2 C dried cranberries
1/2 C sunflower seeds
Cut broccoli florets from stems; separate into small pieces with a paring knife.
Whisk together yogart and next 6 ingredients
Add broccoli slaw, cranberries, and broccoli and stir to coat. Add sunflower seeds and toss. Cover and chill 1 hour.
ENJOY!
That’s it! How easy is that?
What’s your “go to” summer salad? Do you eat fruit in your salads? Husband will not so it’s a bummer!
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