- SWEET/TART SLAW: Made with sweet dressings and flavorful vinegars, these slaws often include sweet fruits such as pineapple, apple or raisins. Dried cranberries, toasted almonds or thinly sliced fennel are other flavor enhancers.
- CREAMY SLAW: These mayonnaise-based slaws can be deliciously spicy when made with mustards and horseradish. Substitute low-fat versions of mayo, sour cream or yogurt and add broccoli, broccolini, chilies or red pepper flakes for more crunch and heat.
- ASIAN-INSPIRED SLAW: With no creamy ingredients and less added sugar than its traditional counterparts, common ingredients include ginger, peanut butter, lime juice, soy sauce, sesame oil, sesame seeds, green onions, dry noodles and peanuts.
- EXOTIC SLAW: Exotic slaws may or may not include cabbage, but these varieties are considered slaws because of the way the vegetables, fruits or other ingredients are finely chopped and tossed together.
Colorful sweet peppers, radicchio and squashes can make exciting slaws. So be creative the next time you are browsing your grocery produce section. Your slaw recipe could be a big hit at the next family meal.
Academy of Nutrition & Dietetics – February 2016
My favorite slaw recipes – BROCCOLI SLAW
Ingredients:
- 1/3 cup currants
- 2 lbs. broccoli (about 1 large head)
- 1/4 lb. red onion (1/2 small onion), finely chopped
- 3/4 cup almonds, slivered or roughly chopped
- 1/2 cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Freshly ground pepper
Directions:
- Heat 1/2 cup water to boiling and pour over the currants in a small bowl. Set aside for 5 minutes, then drain off the water.
- Shred the broccoli in a food processor using the grater disk (the attachment with the holes, not the blade). In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.
- Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous quantity of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.
- Recipe Notes
• Quicker slaw: If you want to skip the broccoli shredding, substitute about 6 cups of pre-shredded broccoli slaw mix for the whole broccoli.
• Reader tip: substitute dried cranberries for the currants.
Makes 12 (1/2-cup) servings
This recipe has been updated. Originally published May 2009 on www.Kitchn.com