recipe & image via More, Please
I’m really into no-cook recipes these days. I love that this one looks like you’ve been chopping and prepping for hours. But there’s no need for a fancy Cuisinart. The broccoli chops up with ease and the recipe comes together quickly. I often “kitchen sink” this slaw by adding leftover cabbage, carrots, radicchio, or whatever else is left hanging around the crisper.
3 sliced / chopped heads of broccoli, including the stalks
3/4 cup sliced / chopped almonds
3/4 cup chopped up dried fruit. Something tangy is best, like cranberries
1/2 red onion, chopped
1/2 cup mayonnaise
2 TB lemon juice (juice from 1 small lemon)
lots of black pepper
1/2 ts coarse salt
2 T rice vinegar – unseasoned
1. Mix broccoli, almonds, dried fruit and red onion in a large bowl.
2. Mix mayo, lemon juice, black pepper, salt and rice vinegar in a small bowl.
3. Pour mayo mixture into the broccoli mixture and coat thoroughly.
4. Refrigerate for 30 mins before serving to allow flavors to blend.