July 19th, 2010

{recipe} Broccoli Slaw with Cilantro Yogurt Dressing

I like cabbage—love it, even—but am not much into cole slaw. I grew up in Jersey, land of the diners, and associate slaw with the oft too soggy side served in ‘lil plastic cups. I know. I know. Cole slaw can be fresh, crunchy, tangy, laced with poppy seeds, spicy horseradish or fresh herbs. Cole slaw can be delightful, surprising even. But still. I’m never moved to make it.

But then I spied (with my little eye) something interesting at Trader Joe’s: Broccoli Slaw. Of course! Hearty. Crunchy. Healthy. Not all that much different than regular cole slaw. But just different enough to inspire me.

This is another one of my non-recipe recipes. I was moving fast and, well, this is just cole slaw. (No disrespect to the cole slaw aficionados among you!) Taste your dressing along the way and get it just the way you want it before tossing with the slaw. And, if you already have a tried and true slaw dressing, use that instead! Easy peasy.

As for sharing this with the kiddos, it’s a little hard for little ones to manage. While you make slaw for the rest of the family, steam some broccoli for kids 6-18 months. Toss it with a little of the yogurt dressing, and call it a day.

Broccoli Slaw with Cilantro Yogurt Dressing
(can be adapted for 18+ mos)*

For Slaw (to serve at least 4)
1 bag broccoli (and carrot, if possible) slaw
OR
at least 2 1/2 c peeled & shredded broccoli stems and
1 1/4 c shredded carrots

For Dressing
plain greek style yogurt (1 small container)
mayonaise (small amount, start with 1 Tbsp)
dijon mustard (just to taste)
olive oil
cider vinegar
cilantro, chopped
salt & pepper
a touch of sugar (if necessary, to taste)

1. Whisk all dressing ingredients together.

2. Toss broccoli and cabbage with enough dressing to coat well. Serve!

*Note: Feeding little ones? Steam some of the broccoli, cut or mash into age appropriate bite sizes and toss with yogurt dressing. Perfect for kids as young as 6+ mos.

5 Responses

  1. Susan says:

    How many ounces is a small container of greek yogurt? I’ve got a big container in the fridge already.

  2. One Hungry Mama says:

    they are 6 oz. going to make this soon?! it’s really good! my hungry boy was super into it. he was excited about getting to eat broccoli raw. think if i’d given him raw florets he would have refused. it’s amazing how changing the form and playing with their expectations gets them excited about eating foods they might not normally.

  3. adhocmom says:

    Healthy & pretty! Will try. .

  4. samo says:

    love the recipe thanks.

    but let me ask (after after already making it smile)

    1. why do you peel the broccoli stems? not sure what that means.
    2. do you ever use the broccoli florets?

    I, in addtion ran a few of the florets of brocolli through a slicer so florets were also mixed into it added nice texture
    thanks!

    samo

  5. One Hungry Mama says:

    @samo – glad you like this! the broccoli stems are easy to shred and give that traditional slaw texture. You peel the stems b/c the skin on a broccoli stems is tough. If you didn’t peel them and it was okay, then great. All the easier for you! (Just wash it first :-) .

    I also love the idea of adding shredded florets – I bet that works great! I’m going to try that next time! (I usually steam the florets for one night and shred the stems for slaw on another night.)

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