What dressing or sauce do you use with raw BROCCOLI SLAW (butter, shake)
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I have several dressings, blue cheese, caesar etc. but just wondered if someone might
have a more interesting way of using broccoli slaw...
or do you ever cook it?
I think you should cook your veggies from now on, forever. An analysis from 2013 data suggests row crops(lettuce, broccoli, celery, asparagus, et al) account for 42% of E-coli infections.
I think you should cook your veggies from now on, forever. An analysis from 2013 data suggests row crops(lettuce, broccoli, celery, asparagus, et al) account for 42% of E-coli infections.
I have several dressings, blue cheese, caesar etc. but just wondered if someone might
have a more interesting way of using broccoli slaw...
or do you ever cook it?
I generally make my own dressing with mayo and herbs, or I use some acidic components (lime juice, seasoned rice vinegar, balsamic, etc.) along with a tiny bit of mustard for holding it together, and some oilive oil and - if necessary - a tiny bit of sweetener such as agave nectar or honey.
The one thing I ALWAYs do with a salad made from raw broccoli florets or stems, cauliflower. etc. is to steam or blanch it quickly first, shock with ice water bath, then drain and make salad. With all veggies (even adding to a stir fry) it helps them keep a certain pleasant crunch, and with broccoli it allows the bright green color to be enhanced and stay true. It's not "cooked" per se - just blanched.
I generally make my own dressing with mayo and herbs, or I use some acidic components (lime juice, seasoned rice vinegar, balsamic, etc.) along with a tiny bit of mustard for holding it together, and some oilive oil and - if necessary - a tiny bit of sweetener such as agave nectar or honey.
The one thing I ALWAYs do with a salad made from raw broccoli florets or stems, cauliflower. etc. is to steam or blanch it quickly first, shock with ice water bath, then drain and make salad. With all veggies (even adding to a stir fry) it helps them keep a certain pleasant crunch, and with broccoli it allows the bright green color to be enhanced and stay true. It's not "cooked" per se - just blanched.
Bingo! I find it cloyingly sweet. Which is what surprised me about his Wegmans White Balsamic. I don't even know whu it's called "balsamic" lol. I never would have purchased it if not for a salad sample in the produce section.
I use a white balsamic all the time for dressings. I prefer it to regular balsamic because it is not so sweet! If I understand this correctly, it is not a true balsamic vinegar. It has a light, fresh taste with a touch of vinegarish sweetness.
I use a white balsamic all the time for dressings. I prefer it to regular balsamic because it is not so sweet! If I understand this correctly, it is not a true balsamic vinegar. It has a light, fresh taste with a touch of vinegarish sweetness.
I use a nice medium Cheddar sauce, but lately I've been playing around with Colby Jack and even a semi-soft Emental. I have to have cheese on my broccoli and cauliflower.
I use a nice medium Cheddar sauce, but lately I've been playing around with Colby Jack and even a semi-soft Emental. I have to have cheese on my broccoli and cauliflower.
I actually don't, I use it in stir-fry's or I add to a tossed salad. I never made a slaw with it.
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Broccoli and cheese
